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Baking Tips
Use a reliable recipe
and accurately measure fresh in-
gredients.
Carefully follow directions
for oven temper-
ature and cooking time. Preheat oven if recommended.
Use the correct rack position
. Baking results may be
affected if the wrong rack is used.
*
Top browning may be darker if food is located
toward the top of the oven.
*
Bottom browning may be darker if food is located
toward the bottom of the oven.
*
When using two racks for baking, allow enough
space between the racks for proper air circulation.
Browning and cooking results will be affected if air
flow is blocked.
Cookware material
plays an important part in baking re-
sults. Always use the type and size of pan called for in
the recipe. Cooking times or cooking results may be af-
fected if the wrong size is used.
*
Shiny metal pan
reflects heat away from the food,
produces lighter browning and a softer crust. Use
shiny pans for baking cakes or cookies. For opti-
mum baking results, bake cookies and biscuits on
a
flat
cookie sheet. If the pan has sides, such as a
jelly roll pan, browning may not be even.
*
Dark metal pan
or
a pan with an anodized (dull)
bottom
absorbs heat, produces darker browning
and a crisper crust. Use this type of pan for pies, pie
crusts or bread.
*
If using
oven-proof glassware
, or
dark pans such
as Baker’s Secret
reduce the oven temperature by
25
°
F except when baking pies or bread. Use the
same baking time as called for in the recipe.
Allow hot air to flow freely through the oven
for opti-
mum baking results. Improper placement of pans in the
oven will block air flow and may result in uneven brown-
ing. For optimum browning and even cooking results:
*
Do not crowd a rack with pans. Never place more
than one cookie sheet, one 13x9x2-inch cake pan
or two 9-inch round cake pans on one rack.
*
Stagger pans when baking on two racks so one pan
is not directly over another pan.
*
Allow two inches between the pan and the oven
walls.
Check the cooking progress at the minimum time
recommended in the recipe. If necessary, continue
checking at intervals until the food is done. If the oven
door is opened too frequently, heat will escape the oven;
this can affect baking results and wastes energy.
If you add additional ingredients
or alter the recipe,
expect cooking times to increase or decrease slightly.
Roasting Tips
Roasting is the method for cooking large, tender cuts of
meat uncovered, without adding moisture. Most meats
are roasted at 325
°
F. It is not necessary to preheat the
oven. Place the roasting pan on either of the two lowest
rack positions.
Use tender cuts of meat weighing three pounds or more.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb,
veal shoulder roast and cured or smoked hams.
Season meat, if desired, either before or after roasting.
Rub into the surface of the roast if added before cooking.
Place the meat fat-side-up on a rack in a shallow roasting
pan. Placing the meat on a rack holds it out of the drip-
pings, thus allowing better heat circulation for even cook-
ing. As the fat on top of the roast melts, the meat is
basted naturally, eliminating the need for additional bast-
ing.
The cooking time is determined by the weight of the meat
and the desired doneness. For more accurate results,
use a meat thermometer. Insert it so the tip is in the cen-
ter of the thickest part of the meat. It should not touch fat
or bone.
Remove the roast from the oven when the thermometer
registers approximately 5
°
F below the doneness
wanted. As the meat stands, the temperature will rise.
NOTE: For more information on cooking meat
and poultry, contact the USDA Meat & Poultry
Hotline at 1-800-535-4555.
