Monday, September 14, 2009

The Oven - Part 1: Cooking Tips

While dishes can be used in a microwave, avoid placing dishes that have silver or gold trim (metal) in the microwave.

Before starting any meal where the oven is in use, the first step should always be pre-heating.

Convection ovens cook much faster and more evenly. Because of this, it is usually necessary to cook at a lower temperature or for less time than the recipe asks for (Most restaurants use convection ovens).

Don't open the oven door too often when cooking. Each time you do, the oven temperature decreases at least 10-20 degrees.

If you like you're meats rare, use an oven. It is much easier to control the internal temperature of the meat and not over cook than it is by using a grill or stove-top grill pan.

Set your oven at a very low temperature and use as a warmer for your plates so your warm food doesn't get cold by dinner time. This will also help guard off bacteria that will infect the food as it cools. (WARNING - Do this with caution as a plate can crack if it gets too hot. It doesn't take more than a minute or two to warm the plate.)

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