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*A little bit about Dutch oven cooking Recipe

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This recipe for *A little bit about Dutch oven cooking, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Bearnson
Added: Saturday, April 8, 2006


Oven Sizes and Quantities:

8 -inch 2 quarts (vegetables, baked beans)
10 - inch 4 quarts (baked bread, rolls, small cobblers)
12 - inch 6 quarts (most common size used for main dishes)
14 - inch 8 quarts (main dishes and cobblers; when cooking for large groups)

Coals Needed for Various Heat-Degree

12-15 coals = 300
13-17 coals = 325
14-18 coals = 350
15-19 coals = 375
16-20 coals = 400
17-22 coals = 425
18-23 coals = 450
19-24 coals = 475

Coals are ready to use when they are mostly gray in color. Your oven will function better if you get it as level as possible. Make sure your lid is set on securely to make a good seal. The heavy lid will act as a pressure cooker when set on correctly. Rotate your oven and lid 90 about every 10-15 minutes while cooking. This will rotate the hot spots and prevent over-cooking the food in one area.
Roasting : Use equal heat on top and underneath.
Stewing or Simmering : Use a 4/1 ratio.
Frying or boiling : All the heat goes underneath.
Baking: Use a 1/3 ratio, one being the number of coals on the bottom and 3 the number on top. When fixing a fire for baking of cobblers, upside down cake, cake, cookies, pies, etc., most of the heat must be on top so you will use a checkerboard pattern on the bottom of only 6-8 briquettes and 18-24 on top in a circle pattern.

Understanding the ratio:
The first number is on the bottom and the second number is the top. Multiply the bottom number by the top to decide how many briquettes to use.




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