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Cakes not level
Range or oven rack not level; pan too close to oven wall or rack over-
crowded; pan warped.
Place a marked glass measuring cup filled with some water
on the center of the oven rack. If the water level is uneven,
refer to the installation instructions for leveling the range. Be
sure to allow about 2 inches of clearance on all sides of each
pan in the oven. Use pans that are not dented or warped.
Foods not done when cooking time is up
Oven too cool; oven crowded; oven door opened too frequently.
...... . ..... ..... ,.. .
Set oven thermostat 25 ° higher than suggested and bake the
recommended time. Be sure to remove all pans from the oven
except the ones to be used for baking. Open oven door only
after shortest recommended baking time.
Roasting
Roasting is a dry heat method for cooking tender cuts of meat and
poultry. Place roasts fat side up on a rack in a shallow uncovered
pan. Use the bottom or next to bottom rack position. Set the oven
temperature for 325 °F. Basting is not necessary.
Roasting hints
1. Use a meat thermometer to judge the degree of doneness. Insert
into the thickest part of meat. The tip should not be in contact
with bone, gristle or fat. For stuffed poultry, insert into the center
of stuffing. For unstuffed turkeys, insert into the inner side of
the thigh.
2. Frozen roasts may be cooked without thawing. Allow an addi-
tional 20 minutes per pound cooking time.
3. For easier carving, allow roast or poultry to stand 20 minutes
after cooking is completed.
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