Kenmore Kitchen Grill - Manual (Page 14)

helpful cooking
information
HOW TO CHOOSE OVEN
COOKING UTENSILS
CASSEROLE
Ovenproof Gfass
PIE PAN
Ovenproof Glass
BEAN POT
Pottery,
Ceramic Cookware
The correct pan makes baking easier and wilt give you She
best results. Use the pan size shown in the recipe Warped
or darkened pans won t give you even browning results or
level baked goods
Ovenware comes in a number of materials and finishes.
Understanding how these materiais react to oven heat will
help you get the browning and crusts you wish
Aluminum is best for cakes, muffins some quick breads,
cookies and roasting Aluminum is ideal for a lightly
browned, tender crust It absorbs heat more slowly than
steel or glass For roasting it will spatter less than
porcelain or steel pans
The ovenware, shown above will give your food deep,
crusty brown surfaces They absorb heat quickly and hold
it When baking in these kinds of cookware, lower oven
temperature 25°
Teflon-5 dull or darkened cookware are good for pies and
other food baked in pastry shells They absorb heat more
rapidly than bright shiny pans
You can find a comple‘e line of glass/ceramic and metal cookware in larger Sears Stores and in the Sears Catalog.
HOLDING AND WARMING
OVEN-COOKED MEALS
Cooking all or part of a meal In the oven at one time
makes serving the meal a relaxed and easy effort,
especially when you’re having guests. Some cooked
foods can safley be held at “keep warm" temperatures
for 2 to 3 hours after cooking is finished
HOLD-WARM CHART
Oven Temperature
setting (degrees F) Uses
170—190 Keep cooked roasts warm {uncovered, whole) , , : ,
Warm baked products, such as pies and pastries, to serving temperatures ,
190-200 Warm or hold-warm biscuits, muffins, rolls (loosely wrapped in foil) ; \
Fish and seafood, baked or broiled (loosely covered) , T
French fried food (loosely covered) :, ^
Casseroles, vegetables (covered) : :
Baked potatoes (foil wrapped)
200 — 225 Bacon, pancakes, waffles, pizza (loosely covered) , '
Mashed potatoes (covered) , , ,
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