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BAKEWARE CHOICES
Baking performance isaffected by the type of bakeware used. Use the bakeware size recommended inthe recipe.
BAKEWARE TYPE
Light colored aluminum
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
Ovenproof glassware,
ceramic glass, or ceramic
Insulated cookie sheets or
baking pans
Stainless steel
Stoneware
BEST USED FOR
• Lightgolden crusts
• Even browning
• Brown, crisp crusts
• Brown, crisp crusts
• Uttle or no bottom browning
• Light,golden crusts
• Uneven browning
• Crisp crusts
GUIDELINES
' Use temperature and time recommended
in recipe.
• 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.
• May reduce baking temperature 25°F.
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
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 foilfor the last 30 minutes.
• Use narrow strips of foil to shield piecrust
edges if browning too quickly.
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