In The Oven, It's A Matter Of Degrees

Posted: May 01, 1991

Dear Polly: I would appreciate knowing what is considered to be a simmering temperature in an oven? I prefer to cook soups in ovens rather than on top of the stove because they don't burn as easily on the bottom. - C.S.

I have excellent results cooking pot roasts in the oven at 225 to 250 degrees. The result is a very tender, flavorful pot roast. Soups and meat stocks can be cooked at the same temperature. Of course, since ovens vary greatly in their temperature accuracy, monitor the pot to find the optimum oven setting in your own oven. The liquid should bubble very gently.

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Dear Polly: I tried your recipe for longer lasting Christmas trees. I had the corn syrup and plant food in a bucket. When I added the liquid bleach, the mixture started to smoke and dispel a noxious gas. I immediately added water and took the bucket outside where it continued to smoke. My dry plant food had ammonia in it, which I never thought to check. The ammonia and bleach mixture caused the problem. Please warn your readers of this possible, very dangerous problem. - Pam

Dear Polly: When making crisp rice squares, heat the crisp rice cereal in a large pan in the oven for about five minutes while the marshmallows are melting. It's so easy to mix when everything is warm. - Ella

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