USING YOUR OVEN
8
BAKING TIPS
Use a reliable recipe
and accurately measure fresh
ingredients.
Carefully follow directions
for oven
temperature and cooking time. Preheat oven if
recommended.
Use the correct rack position
. Baking results may be
affected if the wrong rack position is used.
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Top browning may be darker if food is located
toward the top of the oven.
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Bottom browning may be darker if food is located
toward the bottom of the oven.
Bakeware material
plays an important part in baking
results. Always use the type and size of pan called for in
the recipe. Cooking times or cooking results may be
affected if the wrong size is used.
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Shiny metal pan
reflects heat away from the food,
produces lighter browning and a softer crust. Use shiny
pans for baking cakes or cookies.
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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.
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For optimum 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.
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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.
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If using insulated bakeware, expect cooking times to
increase slightly. It is not necessary to adjust the oven
temperature.
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 from 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.
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For best results use tender cuts of meat weighing 3-lbs.
or more.
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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.
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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 drippings, thus allowing better heat circulation for
even cooking. As the fat on top of the roast melts, the
meat is basted naturally, eliminating the need for
additional basting.
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The cooking time is determined by the weight of the
meat and the desired doneness.
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For more accurate results, use a meat thermometer.
Insert it so the tip is in the center of the thickest part of
the meat. It should not touch fat or bone.
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Remove the meat from the oven when the thermometer
registers the desired doneness.
NOTE:
For more information about food safety, call
USDA’s Meat & Poultry Hotline at 1-800-535-4555.
For cooking information, write to the National Cattle-
men’s Beef Association, 444 North Michigan Avenue,
Chicago, Illinois 60611, or call 1-800-368-3138.
