Healthy Living AZ Baking Name Title County Today
Healthy Living A-Z Baking Name Title County
Today you will learn: • To use seasonal produce & a variety of fruits & vegetables • To modify recipes for more healthful baking • Baking guidelines • Bakeware guidelines 2009 Oklahoma Cooperative Extension Service 2
Today you will learn: • Pan placement • Gas, electric, & convection baking & oven rack guidelines • Safety tips 2009 Oklahoma Cooperative Extension Service 3
What is in season? Spring/Summer 2009 Oklahoma Cooperative Extension Service 4
What is in season? Fall/Winter 2009 Oklahoma Cooperative Extension Service 5
Baking Fruit • Do not overbake • Best results are from firm fruits • Think beyond the apple 2009 Oklahoma Cooperative Extension Service 6
Baking Vegetables • • • 2009 Winter squash Potatoes Sweet Potatoes Onions Carrots Oklahoma Cooperative Extension Service 7
To modify a recipe • Decrease total fat & calories • Decrease saturated fat & cholesterol 2009 Oklahoma Cooperative Extension Service 8
To modify a recipe • • • Decrease sugar Decrease sodium Increase fiber 2009 Oklahoma Cooperative Extension Service 9
Baking Guidelines • • • Hints 2009 for for Cookies Cakes Pies Oklahoma Cooperative Extension Service 10
Bake Pan Placement • Keep pans & baking sheets 2 inches from oven walls. • Stagger pans on different racks so one is not directly over the other. 2009 Oklahoma Cooperative Extension Service 11
Bakeware Guidelines Dark or dull pans Shiny Pans (no sides) 2009 Absorb more heat & result in more browning Recommended for pies and breads Recommended for cookies Oklahoma Cooperative Extension Service 12
Bakeware Guidelines Shiny pans (sides) Recommended for cakes Glass pans Lower oven temperature by 250 F 2009 Oklahoma Cooperative Extension Service 13
Baking Time Guidelines Cake Pan Type Oval 2009 Pan Size Cups of Oven Minutes Batter Temp. 7¾” x 5¾” 2½ 3500 F 25 -30 13” x 9¾” 8 3500 F 25 -30 Oklahoma Cooperative Extension Service 14
Baking Time Guidelines Cake Pan Type Round, 2” layer 2009 Pan Size Cups of Batter Oven Minutes Temp. 6” 2 3500 F 25 -30 8” 3 3500 F 30 -35 14” 10 3500 F 50 -55 Oklahoma Cooperative Extension Service 15
Baking Time Guidelines Cake Pan Type Pan Size Round, 3” layer 8” 5 3250 F 60 -65 12” 11 3250 F 75 -80 18” 9 3250 F 60 -65 Half Round, 2” layer 2009 Cups of Oven Minutes Batter Temp. Oklahoma Cooperative Extension Service 16
Baking Time Guidelines Cake Pan Type Half round, 3” layer Square 2009 Pan Size Cups of Batter Oven Temp. Minutes 18” 12 3250 F 60 -65 6” 2 3500 F 25 -30 10” 6 3500 F 35 -40 16” 15½ 3500 F 45 -50 Oklahoma Cooperative Extension Service 17
Oven Rack Positions • Gas • Electric • Convection 2009 Oklahoma Cooperative Extension Service 18
Gas Oven Baking 2009 Oklahoma Cooperative Extension Service 19
Gas Oven Baking Rack Food Type Position Puff pastry products, strudels, 2 casseroles, muffins, small pork loin, and eye of round roast Halved chickens, whole pork tenderloin, Cornish hens, pot 3 pies, frozen pizzas, quick breads (corn bread, biscuits) 2009 Oklahoma Cooperative Extension Service 20
Gas Oven Baking Rack Position 4 5 2009 Food Type Roast tenderloin of beef, whole chicken, whole pork loin, roasted vegetables such as winter squash Whole turkey, capons, tip roasts & dressings Oklahoma Cooperative Extension Service 21
Gas Oven Baking Rack Position 6 2009 Food Type Large cuts of roasts, meats such as top round, standing rib roast, crown roast of lamb & Boston butts Baked white & sweet potatoes, flat breads & cobblers Oklahoma Cooperative Extension Service 22
Electric Oven Baking 2009 Oklahoma Cooperative Extension Service 23
Electric Oven Baking Type of Food Angel food cake Biscuits or muffins Cookies or cupcakes Brownies 2009 Rack Position A B or C Oklahoma Cooperative Extension Service 24
Electric Oven Baking Layer cakes Bundt or pound cakes Pies or pie shells Frozen pies 2009 B or C A or B B or C A (on cookie sheet) Oklahoma Cooperative Extension Service 25
Electric Oven Baking 2009 Casseroles B or C Roasting A or B Oklahoma Cooperative Extension Service 26
Convection Oven Baking 2009 Oklahoma Cooperative Extension Service 27
Convection Oven Baking Rack 1 (lowest position) For roasting large cuts of meat & large poultry, frozen pies, soufflés, angel food cake Rack 2 For roasting small cuts of meat, large casseroles, baking loaves of bread, cakes (in tube, Bundt, layer pans), two-rack baking 2009 Oklahoma Cooperative Extension Service 28
Convection Oven Baking Rack 3 Most baked goods on cookie sheets or jelly roll pans, frozen convenience foods Rack 4 Most broiling & two-rack baking Rack 5 (highest For some broiling position) 2009 Oklahoma Cooperative Extension Service 29
Convection Oven Baking • Fan circulates hot air around food & evenly distributes it throughout the oven cavity • Circulating air uniformly heats food, producing a crisp, brown exterior • May need to reduce temperature by 25 o. F
Child Safety Tips 2009 Oklahoma Cooperative Extension Service 31
Oven Safety Tips 2009 Oklahoma Cooperative Extension Service 32
Cleaning Safety Tips 2009 Oklahoma Cooperative Extension Service 33
In Case of Fire 2009 Oklahoma Cooperative Extension Service 34
Aluminum Foil WARNING To avoid risk of personal injury, property damage or fire, do not line oven bottom, racks, or broiler pan & grid with aluminum foil or any similar material.
Today you learned: ü How to use seasonal produce & bake a variety of fruits & vegetables ü How to modify baking recipes for more healthful eating ü About baking guidelines 2009 Oklahoma Cooperative Extension Service 36
Today you learned: ü Bakeware guidelines ü Baking pan placement ü Gas, electric, & convection baking & oven rack guidelines ü Safety tips 2009 Oklahoma Cooperative Extension Service 37
2009 Oklahoma Cooperative Extension Service 38
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