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USING A MEAT THERMOMETER
Insert the thermometer into the center of the largest
muscle of meat, or in the inner thigh or breast of
poultry. For an accurate reading, the tip of the ther-
mometer should not touch bone or gristle or rest in a
pocket of fat.
As the meat cooks, the thermometer may slip from its
original position. If the reading of the thermometer
seems unusually high for the length of time the meat
has cooked, check the thermometer and reposition it if
necessary.
If you let a roast stand 10 to 20 minutes after you
remove it from the oven, it will be easier to carve and
the internal temperature will raise as it stands. Remove
the roast from the oven when the thermometer reads
5OF to lOoF less than the internal temperature you
desire. If you do not plan to let the roast stand, leave
the meat in the oven until the full temperature is reach-
ed.
RACKANDPANARRANGEMENT
Put oven rack(s) in place before turning on the oven.
Rack positions are numbered 1 to 4, starting at the bot-
tom with number 1. In general, when using only one
rack, position No. 2 should be used. When using two
racks, positions No. 2 and 4 work best.
Pans too close to each other, to oven walls or to the
oven bottom block the free movement of air. Improper
air movement causes uneven browning and cooking.
Normally there should be 1 % to 2 inches of air space
on all sides of each pan in the oven. See tips below.
When using a large flat
When baking a sponge or
pan that covers most of
angel food cake, center
the rack, center on one
on one rack in the lowest
rack.
position.
L -
J
Sheet Cake, Cookies,
Biscuits
~~
J
Angel Food or
Sponge Cake
The pan or pans using When using two racks
the least amount of rack
and several pans, stagger
area should be placed on them so no pan is directly
the lower of the two racks. above another.
Cake Layers, Pies,
Cake Layers, Pies,
Casseroles, 3 Pans
4 Pans (staggered)
CHOOSING OVEN COOKWARE
Aluminum Absorbs heat faster than glass or steel and conducts heat well. Produces delicate
browning, tender crusts, and reduces spattering of roasts. Best for cakes, muffins,
Ovenproof Glass/
I Potterv
1 quick breads, cookies and roasting.
1 Because this cookware absorbs heat quickly and holds it well, you should lower your
1 oven temoerature 25 OF. Gives food a deeo. crustv brown too. Best for casseroles. 1
Teflon: Dull or
Darkened Cookware
.
Absorbs heat quicker than shiny cookware. Lower your oven temperature 25 OF (ex-
cept for pastry). Good for pies and other foods baked in pastry shells.
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