Here you'll find basic instructions that explain the different ways a cookbook may instruct you to prepare food before adding it to the recipe.

A preheated oven has been turned on and allowed to reach the desired temperature before the food is placed inside. Unless a recipe specifies otherwise, ovens should always be preheated. In most ovens 10 to 15 minutes is adequate time to preheat.

Room temperature foods have been removed from the refrigerator about 15 minutes before use in a recipe.

Softened foods like butter or cream cheese have been allowed to stand at room temperature until they are no longer hard to the touch, usually a minimum of 15 minutes.

Melted foods have been thoroughly liquefied, either in the microwave or over heat.

Cooled foods have been allowed to stand at room temperature for a specified amount of time, or until they can be comfortably touched. Stirring food speeds its cooling time.

Chilled foods have been allowed to stand in the refrigerator for a specified amount of time, or until both the outside and inside of the food are below room temperature. Stirring food speeds its chilling time.

Thoroughly chilled foods have been allowed to stand in the refrigerator until both the outside and inside of the food have reached the refrigerator's storage temperature. Thorough chilling of heated food usually takes at least an hour or more, depending on the amount of food and shape of the container.

To soften cold butter or margarine in the microwave: Place 1 stick unwrapped or ½ cup uncovered butter or margarine on a plate. Microwave on low 30 to 45 seconds in a 1,000-watt oven. Adjust time if wattage varies.

To soften cold cream cheese in the microwave: Place unwrapped cheese on an uncovered plate. Heat on high, 15 to 30 seconds for a 3-ounce package or 30 to 45 seconds for an 8-ounce package. Adjust time if oven wattage is not 1,000.