Oven Meals - Vintage Tip Sheet
- If you’re planning a baked main dish, thumb through your favorite recipe or cookbook for a dessert or a vegetable, or both, that bake at the same temperature–not necessarily for the same time.
- If the dishes in your meal bake for different lengths of time, plan to put each dish into oven so that all come out together. The timer on your oven or a kitchen reminder clock will help jog your memory as to when dishes should go in and come out.
- Select baking dishes before you start the meal; make sure they fit in the oven. Use open, shallow roasting pans for roasting meats. Add no water. Choose covered baking dishes for vegetables and fruit.
- Avoid putting large roasting pan or baking sheet on the bottom rack if food is baking on the rack above. Doing this might interfere with the evenness of heat distribution and prevent good browning.
- In arrange the baking dishes in oven, allow enough space between them so heat can circulate freely.
- When you’re roasting meat, never plan to bake moist, steamy foods at the same time–they take the crispness out of your roast.
- Potatoes are one of the very few vegetables you can bake in the oven with your roast, as they cause so little steam. Or you can pan-roast whole carrots or potatoes with the roast.
- In choosing vegetables to bake with main dishes other than roast, don’t overlook carrots, onions, squash, parsnips, turnips, and potatoes, because these are best for oven meals.
- Never select delicate green vegetables such as peas, broccoli, Brussels sprouts, etc., for oven meals. Such vegetables are likely to lose their fresh color and appetite appeal during baking. This is not true of scalloped dishes make with cooked or left-over vegetables. These may be delicious baked in a casserole.
- When you’re having bakers’ rolls with oven meals, don’t fail to re-heat them in the oven. Put them in paper bag; sprinkle outside with water; heat in moderately hot oven of 400°F. for about 10 min.
Source: The Homemaker’s Institute (1947)