B
AKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum
• Light golden crusts
• Even browning
• Use temperature and time recommended
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts
• May reduce baking temperature 25
°
F.
• Use suggested baking time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic
• Brown, crisp crusts
• May reduce baking temperature 25
°
F.
Insulated cookie sheets or
baking pans
• Little or no bottom browning
• Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel
• May need to increase baking time.
• Crisp crusts
Stoneware
• Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR
GUIDELINES
BAKEWARE CHOICES
USING ALUMINUM FOIL
•
Do not line the oven bottom with any type of
foil, liners, or cookware. Permanent damage
will occur to the oven bottom finish.
•
Do not block the oven bottom vents.
•
Do not cover the entire rack with aluminum foil.
Doing so will reduce air circulation and overall
oven performance.
•
To catch spillovers from pies or casseroles place
foil on the oven rack below. Foil should be turned
up at edges and be at least 1 inch larger than
dish.
•
Place tent-shaped foil loosely over meat or
poultry to slow down surface browning for long
term roasting. Remove foil for the last 30 minutes.
•
Use narrow strips of foil to shield piecrust
edges if browning too quickly.
10
USING YOUR RANGE