KitchenAid YKGRT500 User Manual download pdf (Page 29)

29

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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