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Show RANGE OF OVEN HEAT IN BAKING First of all, the first aM to the cook Is a KuocI stove, which Is an Investment In-vestment th;it brings interest In the form of success. If this good stove lias an oven regulator it will make the haklng (iiestlnn much easier, as all slandard recipes now have bak-InH bak-InH temperatures attached. If your Hlove has no regulator, an oven thermometer ther-mometer Is the next best bet. In fact, It Is a Kood piece of household equipment to have on hand In any cast;, as It enables you to cheek your oven regulator, which may be Jarred out of accuracy sometimes. If you do not have either of these house-bold house-bold aids you may estimate your temperature successfully with experience. ex-perience. A slow oven, according to estimate Is from '11', to .Til) decrees V. A hot oven Is from 100 decrees F. tip. For starting the cooking of meats, for .starting the linking of potatoes, for fish, for biscuits, for popovers and for pastry, a hot oven Is In order. For baking butter cakes, a moderate mod-erate oven, ;!7fi degrees is chosen; for angel and sponge cakes, a slow oven, .'''Jo degrees I1'., which Is a little hotter oven lhan was formerly ised for these cakes. Fxperiment shows that lilio degrees Is the best choice. For cookies, depending upon the recipe, 37f to 4'2, degrees F. Is usually usual-ly Indicated with the exception of macaroons, kisses or meringues, which need n very slow ovon, 250 to 27f degrees F. For meats and potatoes the temperature tem-perature Is lowered after IS minutes to a moderate oven, 350 to 375 degrees de-grees P. For fruit and custard pie, It is lowered after 15 minutes. Almost everything else demands a moderate oven. Custards and souffles souf-fles baked in pans of hot water take a temperature of 375 degrees F, and most scalloped dishes made of cooked food and covered with crumbs take a moderate oven to heat the food thoroughly and to brown the crumbs. |