An oven
that is of the proper temperature for muffins or rolls will permit the
hand to be held in it while only 10 is counted slowly. Those who do not
test with the hand find that placing a piece of white paper in the oven
is an accurate way of determining its temperature. Such paper will turn
a delicate brown in 5 minutes in a moderate oven, and a deeper brown in
4 minutes in a hot oven.
32. PROPER PLACING OF THE MIXTURE IN THE OVEN.--As is pointed out in
_Essentials of Cookery_, Part 1, the top of the oven is hotter than the
bottom. This truth and the fact that in an oven, as in any other space,
air expands and rises on becoming heated, are points that have much to
do with the baking of quick breads, for these are mixtures that rise
after being placed in the oven. So that they may rise properly, they
should be placed on the bottom first; then, as they become heated, they
will have a tendency to rise as the air does. If the food is placed near
the top first, the heated air will be likely to press it down and retard
its rising. As soon as the rising is completed and the food has baked
sufficiently on the bottom, it should be moved up so that it will brown
on the top.
33. TESTING THE BAKED MIXTURE.--Recipes for baked dishes usually state
the length of time required to bake them, but such directions cannot
always be depended on, because the temperature of the oven varies at
different times.
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