Baking Tips
Use a reliable recipe and accurately measure fresh in- and acrisper crust. Usethistype of panfor pies, pie
gredients.Carefully follow directions for oventemper- crusts or bread.
ature and cooking time. Preheat oven if recommended.
* If using oven-proof glassware, or dark pans
Use the correct rack position. Baking results may be such as Baker's Secret reduce the oven tempera-
affectedifthe wrong rackis used. ture by 25°F exceptwhen bakingpiesor bread.Use
the same bakingtime as calledfor in the recipe.
* Top browning may be darker if food is located
towardthetop of the oven.
Allow hot airto flow freely through the oven for opti-
* Bottom browningmay be darker if foodis located mum bakingresults,improperplacementof pansin the
towardthe bottomof the oven. ovenwillblockairflow and may resultin unevenbrown-
ing. Foroptimum browning and even cooking results:
* When using two racks for baking, allow enough
space between the racks for proper air circulation. * Do not crowd a rack with pans. Never place more
Browning and cooking results will be affected if air than one cookie sheet, one 13x9x2-inch cake pan
flow is blocked, or two 9-Jnch round cake pans on one rack.
* Stagger panswhen bakingon two racksso one pan
Cookware material playsan important part in baking re- is not directly over another pan.
suits. Always use the type and size of pan called for in
the recipe. Cooking times or cooking results may be af- * Allow two inches between the pans or between the
fected if the wrong size is used. pan and the oven walls or door.
* Shiny metal pan reflects heatawayfrom the food, Check the cooking progress at the minimum time
producestighterbrowningand a softercrust. Use recommended in the recipe. If necessary, continue
shiny pans for baking cakes or cookies.For opti- checkingat intervalsuntilthe food is done. If the oven
mumbakingresults,bake cookiesand biscuitson doorisopenedtoofrequently,heatwillescapetheoven;
a fiat cookie sheet. If the pan has sides, such as a this can affect baking results and wastes energy.
jelly roll pan, browning may not be even.
* Dark metal pan or a pan with an anodized (dull) If you add additional ingredients or alter the recipe,
bottom absorbsheat, producesdarkerbrowning expectcookingtimesto increaseor decreaseslightly.
Roasting Tips
Roastingis themethodfor cookinglarge,tendercuts of ing. As the fat on top of the roast melts, the meat is
meat uncovered, without adding moisture. Most meats bastednaturally,eliminatingthe needfor additional bast-
are roasted at 325°E It is not necessary to preheat the ing.
oven. Place the roasting pan on either ef the two lowest
rack positions. The cooking time isdetermined bythe weight ofthe meat
and the desired doneness. For more accurate results,
Usetender cutsof meatweighing three pounds or more. usea meatthermometer. Insert it sothe tip is inthe cen-
Some good choicesare: Beefrib, ribeye,top round, high ter ofthe thickest part ofthe meat. Itshould nottouch fat
quality tip and rump roast, pork loin roast, leg of lamb, or bone.
veal shoulder roast and cured or smoked hams.
Remove the roast from the oven when the thermometer
Season meat, if desired, either before or after roasting, registers approximately 5°F below the doneness
Rubintothe surfaceofthe roast if added beforecooking, wanted. As the meat stands, the temperature will rise.
Place the meat fat-side-up on a rack in a shallowroast- NOTE: For more information on cooking meat I
ingpan.Placingthemeatonarackholdsitoutofthedrip- and poultry, contact the USDA Meat & Poultry
pings,thusallowingbetterheatcirculationforevencook- Hotline at 1-800-535-4555.
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