A steamer set above the boiling water allows the steam alone to cook the food. Saut ing means cooking food quickly in a small amount of fat. Heat the fat in the pan first. There are two basic methods for cooking meats, fish and poultry - dry and moist heat . Each oven is different.
Many recipes give a range in temperature and baking time.
Begin checking your dish at the low end of the temperature range until it's done. Give it at least 15 minutes before the food goes inside. It's a good practice to place your pans in the center of the oven. If you are using more than one pan, stagger them on the racks. Keep pans at least 2 inches from each other and the walls of the oven, to avoid uneven baking.