¢%!
RACK POSITIONS
For the best browning results and most efficient cooking times,
just follow these easy guidelines for rack positions. Refer to
additional charts for recommendations for specific foods.
Multiple Rack Cooking:
Use # 1and #4 for two-rack oven meals.
Use Rack Position #3:
Roasting poultry; fish, casseroles, vegetables, desserts.
Use Rack Position #2:
Most foods, defrosting, roasting meat, souffle,
quiche, frozen convenience foods, desserts.
Use Rack Position # h
Turkey, frozen baked pies.
COOKING TECHNIQUES
Many of the techniques you already know from conventional cooking can A choice of
he easily applied to Speed Cooking as well. The main difference isthat you 4 rackpositio_
DO NOT PREHEAT or set a temperature in Speed Cooking.
Covering- Cover the food if your recipe calls for it. DO NOT cover a for Speed Cook
metal pan with ametal lid or aluminum foil. DO NOT use plastic wrap or ensures easy
wax paper since the oven is hot. success Follow
Shielding-There are times when you may want to shield food with our guidelines
aluminum foil:
• Poultry or meat during defrost, for the best
• Pie crust per package directions, brouming results
• Large meats/poultry during cooking such as ham and turkey legs. and most efficient
We recommend shielding the turkey at the beginning of the cooking,
then removing the aluminum foil for the remainder of the cycle, cooking times.
Handling Food During Cooking-Use the same techniques for Speed
Cooking as you use for conventional cooking. The only differences are:
•Cooking a roast or ham-These meats should be turned over halfway
through cooking.
•Toppings- (Cheese, tomato sauce or bread crumbs) should be added
during the last few minutes.
Standing Times -After removing aroast or whole poultry from the oven,
the temperature will continue to rise Allow 10 to 15 minutes standing
time for easier carving and to allow temperature to finish rising.
NOTE: As with conventional cooking, size and shape, quantity and
starting temperature of food wi]] all affect the cooking times. For
instance, frozen or cold food will take longer to cook than food at room
temperature. Ifyou cut up food such as vegetables, fruits or meats, Shielding food
remember to cut them in uniform pieces so they will cook evenly. Mth aluminum
Individual food items such as potatoes should be as similar in size and will help it cook
shape as possible for best results. When you increase the quantity of
food in a recipe, be sure to allow extra cooking time. Understanding and brotv_
these easy-to-master techniques will help you achieve great results, more evenly
7
To Next Page
Loading...
