4. Q. Should the Oven Always be Preheated for Oven Meals?
A. This depends on the type of oven meal. For example, there are many combinations of foods which can be placed in the oven and remain there several hours before cooking is started and which do not require preheat. Other types of oven meals require cooking immediately as soon as they are prepared and better results are obtained from a preheated oven.
5. Q. If Four Baking Pans Are Put Into an Electric Oven at One Time, How Should They Be Placed to Allow for Even Heat Distribution?
A. The pans should be placed so they are not touching each other, or any part of the oven. Since this usually means using two shelves, the pans should be staggered, so one is not directly above the other.
6. Q. Why Is It Not Necessary to “Peek” Into an Electric Oven During Roasting or Baking?
A. Because with accurate electric controls, much of the uncertainty of cooking has been eliminated. Even if the recipe that you are using is questionable, do not “peek” until the required baking time has passed.
7. Q. Why Do You Recommend Roasting in an Open Shallow Pan Without the Addition of Water?
A. A shallow pan allows the heat from the oven to contact the food more directly. With the even penetration of heat, meat will cook more uniformly.
8. Q. Why Is There So Little Shrinkage and “Drying-out” of Meats Cooked in an Electric Range?
A. Because electricity does not require additional air for fuel combustion, there is no excess air circulation to absorb moisture and carry it out of the oven.