If neither an indicator nor a thermometer is available, the heat of the oven may be determined in other ways. Some bread makers test the oven with the hand, and while such a test is more or less dependent on experience, those who use it find it very satisfactory. If the hand can be held in the oven while 15 is counted slowly, the temperature is that of a moderate oven and will be right for the baking of loaves. An oven that is of the proper temperature for muffins or rolls will permit the hand to be held in it while only 10 is counted slowly. Those who do not test with the hand find that placing a piece of white paper in the oven is an accurate way of determining its temperature. Such paper will turn a delicate brown in 5 minutes in a moderate oven, and a deeper brown in 4 minutes in a hot oven.

PROPER PLACING OF THE MIXTURE IN THE OVEN.--As is pointed out in Essentials of cooking, Part 1, the top of the oven is hotter than the bottom. This truth and the fact that in an oven, as in any other space, air expands and rises on becoming heated, are points that have much to do with the baking of quick breads, for these are mixtures that rise after being placed in the oven. So that they may rise properly, they should be placed on the bottom first; then, as they become heated, they will have a tendency to rise as the air does. If the food is placed near the top first, the heated air will be likely to press it down and retard its rising. As soon as the rising is completed and the food has baked sufficiently on the bottom, it should be moved up so that it will brown on the top.

TESTING THE BAKED MIXTURE.--Recipes for baked dishes usually state the length of time required to bake them, but such directions cannot always be depended on, because the temperature of the oven varies at different times. The best way in which to judge wether the food has baked the necessary length of time is to apply to it one of the reliable tests that have been devised for this purpose.

Probably the most satisfactory test is to insert a toothpick as deep as possible into the center of the loaf. The center, rather than some other part of the loaf, is the place where the testing should be done, because the heat penetrates a mixture from the outside and the center is therefore the last part to bake. If the toothpick comes out without particles of dough adhering, the mixture is sufficiently baked in that place and consequently throughout the loaf. In case the dough sticks to the toothpick, the baking is not completed and will have to be continued. Since this is a test that is frequently used, a supply of toothpicks, preferably round ones, should be kept in a handy place near the stove.

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