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GettingtheMostOutofYourAppliance
Placeoversizedpansthatspantwoburnersfrontto rear,notsideto side.
TightFitting Lids - A lid shortens cooking/boiling time by holding heat inside the
pot.
Cookware Tips • Use of pots and pans with rounded (either concave or convex) warped or
dented bottoms should be avoided. See drawings.
• Make sure the bottom of the pot or pan being used is clean and dry.
• Use pots and pans with thick, smooth metal bottoms.
Specialty Pans Specialty pans such as griddles, roasters, pressure cookers, woks, water bath
canners and pressure canners must have the same features as described above.
Use only a flat-bottomed wok.
Getting the Most Out of Your Oven
Oven Cooking Guide
Rack Position
6
5
4
3
2
1
Multiple Rack Cooking
Pan Placement
• RACK POSITION 6 (highest position) - melting cheese, broiling thin foods
• RACK POSITION 5- broiling most meats, toasting bread
• RACK POSITION 4 - broiling thicker meats
• RACK POSITION 3 - most baked goods when baking on one rack, such as
on cookie sheet or baking pan, cakes, frozen foods, biscuits, brownies,
muffins
• RACK POSITION 2 - Used for pies, casseroles, breads, bundt or pound
cakes, small roasts or poultry.
• RACK POSITION 1 (lowest position) - Use for angel food cake, large
roasts, turkey.
Figure 7: Rack Positions
When using multiple racks, follow the placement recommendations below.
• Two rack: Use rack positions 2 and 5.
Baking results are better if pans are placed in the center of the oven. If baking
more than one pan on a rack, allow at least 1" to 1 ½" of air space around the pan.
When baking four cake layers at the same time, stagger pans on two racks so that
one pan is not directly above the other. To allow for best baking results stagger
pans as shown in the graphic below.
Baking Pans
Figure 8: Pan Placement
Here are some tips for cooking with baking pans:
• Glass baking dishes absorb heat, therefore reduce oven temperature 25°F
when baking in glass.
• Shiny, smooth metal reflects heat resulting in lighter, more delicate browning.
English 17
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