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17
OVEN USE
(top rack) for thinner pieces and position 3 for thicker ones. If top browning casseroles or bread the thickness of
the food would indicate the rack position. Casseroles would typically be browned on rack position 2 or 3 and
bread on rack position 3.
To Get the Best Results
■ Defrost the food before starting to cook.
■ Set a minute timer for the minimum time to check the food. Steaks should be at least one inch thick if a rare
doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat.
■ After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (filet of
fish, ham slices, etc.) Liver slices must be turned over.
■ When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of
glassware cannot withstand the intense heat of the broiler burner.
■
Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the slotted
grid with aluminum foil. This will catch the grease and could cause a fire.
■ The broiler pan should be placed all the way to the back of the oven and centered on the oven rack.
■ All broiling must be done with the oven door closed. This will insure the best in cooking performance while
maintaining a cool exterior surface for comfortable use. When checking the doneness of food while broiling, leave
the door open only long enough to check temperature or determine degree of doneness. Close door immediately
after checking the food.
USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES
The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock
pot), and to defrost foods. You can keep hot, cooked food at serving temperature. Set the oven to the
temperature suggested in the chart on page 19. Rare meat must be eaten when it is removed from the oven, as it
continues cooking from its own heat.
■
To keep food moist, it must be covered with aluminum foil or a lid.
■
To dehydrate food, follow suggestions in a recipe.
■
To warm plates, check with the dishware manufacturer for the recommended temperature.
■
To use the oven as a slow cooker, set the oven control knob to 225ºF, place the food in the oven in a pan with a
tight fitting lid. Follow recipes for this type of cooking.
■
To thaw uncooked frozen food, set the oven control knob to “warm”. Be sure the food is tightly wrapped in foil.
Thaw the food just enough to handle it. Cook immediately. Do not refreeze.
■
To thaw frozen cooked food, set the oven control knob to 170ºF. Loosen the freezer wrapping.
■
Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY!
According to the United States Department of Agriculture you should not hold foods at temperatures between 40ºF to
140ºF for longer than 2 hours.
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at a high altitude. For accurate information write to the
Agriculture Extension Service, Colorado State University, Fort Collins, Colorado 80521. Specify the type of
information and the baking mode (convection bake or bake) you need, i.e. cakes, cookies, breads, etc. There may
be a cost for the bulletins.