To prevent either of these
conditions and to insure success, the fuel, no matter what kind is used,
should be lighted before mixing is begun, so that the oven may be
heating while the mixture is being prepared, unless, as is sometimes the
case, there are steps in the preparation of the mixture that consume
considerable time. For instance, looking over raisins and cleaning them
or cracking nuts and picking the meats out of the shells should be done
before the rest of the ingredients are prepared or the oven is
regulated.
29. CORRECT OVEN TEMPERATURES.--Quick breads that are to be baked in the
form of loaves require an oven temperature of from 350 to 400 degrees
Fahrenheit. Muffins, biscuits, and the smaller varieties of these breads
need a higher temperature, 425 to 450 degrees Fahrenheit being best. As
they are not so large, the heat has less dough through which to
penetrate, and consequently the baking can be accomplished more quickly.
30. DETERMINING AND REGULATING OVEN TEMPERATURE.--Regulating the oven
and testing its temperature present very little difficulty to the
housewife of experience, but they are not always easy problems for the
woman who is learning to cook. However, if the untrained and
inexperienced cook will observe her oven closely and determine the
results of certain temperatures, she will soon find herself becoming
more successful in this matter.
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