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Using and Caring for Your Oven
NOTE: Do not line the oven bottom with foil
or other liners. It could affect the oven
surface as well as the quality of your baking.
Using aluminum foil in the oven
(for baking)
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
give you poor cooking results.
• Use aluminum foil to catch spillovers
from pies or casseroles by placing foil on
the oven rack below. Foil should be
turned up at edges and be at least 1 inch
(2.5 cm) larger than dish.
• Use narrow strips of foil to shield
piecrust edges if browning too quickly.
Roasting tips
• Roast meats fat side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will result in
increased oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long-term roasting. Remove foil for the
last 30 minutes.
• Use an accurate meat thermometer to
determine when meat has reached desired
degree of doneness. Insert the thermometer
into the center of the thickest portion of the
meat or inner thigh or breast of poultry. For
an accurate reading, the tip of the thermom-
eter should not touch fat, bone, or gristle.
• After reading the thermometer once,
push it further into the meat
1
⁄2 inch (1 cm)
or more and read again. If the temperature
drops, return the meat to the oven for
more cooking.
• Check pork and poultry with a thermom-
eter in 2-3 places to ensure adequate
doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
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