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Cooking Techniques
Timing
A range in heating time is given in each recipe.
The time range compensates for the uncontrollable
differences in food shapes, starting temperature
and regional preferences. Always cook food for the
minimum cooking time given in the recipe and check
for doneness. If the food is under cooked, continue
cooking. It is easy to add time to an under cooked
product. Once the food is overcooked, nothing can be
done!
Spacing
Individual foods, such as baked potatoes, cupcakes
and hors d'oeuvres, will heat more evenly if placed
in the oven equal distance apart. When possible,
arrange foods in a circular pattern.
Similarly, when placing foods in a metal tray, arrange
around the outside of metal tray, not lined up next to
each other. Food should NOT be stacked on top of
each other.
Piercing
The skin or membranes on some foods will cause
steam to build up during cooking. Foods must be
pierced, scored or have a strip of skin peeled off
before cooking to allow steam to escape.
Whole Potatoes - Pierce with a fork.
Frankfurters and Sausages - Score smoked polish
sausage and frankfurters. Pierce fresh sausage with
a fork.
Browning
To shorten the food convection or cooking time and
get good color effect, be sure to apply dark soy sauce
or spicy sauce to the food before baking. For quick
breads or muffi ns, brown sugar can be used in the
recipe in place of granulated sugar, or the surface can
be sprinkled with dark spices before baking.
Rotating and repositioning food
Sometimes heat cannot be redistributed by stirring
the food. To achieve even cooking effect, you can
reposition or rotate the food. For example, turn over
the food in the cooking process, turn over large
portions of food such as meat or chicken, or rotate
the metal tray during baking.
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