Filter
Top Products
13
USING YOUR RANGE
NOTE: Do not line the oven bottom with foil
or other liners. It
could affect the
oven surface as
well as the quality
of your baking.
•
Do not cover
the entire rack
with aluminum
foil. It will reduce
air circulation and
give you poor cooking results.
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
•
Use aluminum foil to catch spillovers from
pies or casseroles by placing 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.
Using aluminum foil
Bakeware choices
3191537v08c75 9/1/98 2:32 PM Page 13