Using Aluminum Foil, To catch spillovers

USING YOUR RANGE

Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.

BAKEWARE TYPE	BEST USED FOR	GUIDELINES

Light colored aluminum	• Light golden crusts	• Use temperature and time recommended
	• Even browning	in recipe.

Dark aluminum and other	• Brown, crisp crusts	• May reduce baking temperature 25°F.
bakeware with dark, dull,		• Use suggested baking time.
and/or non-stick finish		• Use temperature and time recommended in recipe
		for pies, breads, and casseroles.
		• Place rack in center of oven.

Ovenproof glassware,	• Brown, crisp crusts	• May reduce baking temperature 25°F.
ceramic glass, or ceramic

Insulated cookie sheets or	• Little or no bottom browning	• Place in the bottom third of oven.
baking pans		• May need to increase baking time.

Stainless steel	• Light, golden crusts	• May need to increase baking time.
	• Uneven browning

Stoneware	• Crisp crusts	• 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.

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.