Kenmore 665.75839, 665.75837 Bakeware Choices, Using Aluminum Foil, Bakeware Type Best Used for

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BAKEWARE CHOICES

Baking performance is affected by the type of bakeware

BAKEWARE TYPE BEST USED FOR

Light colored aluminum	• Light golden crusts
	• Even browning
Dark aluminum and other	• Brown, crisp crusts
bakeware with dark, dull,
and/or non-stick finish

used. Use the bakeware size recommended in the recipe.

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.

Ovenproof	glassware,	• Brown, crisp crusts		•	May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated	cookie sheets or	• Uttle or no bottom browning		•	Place in the bottom third of oven.
baking pans				• May need to increase baking time.
				• May need to increase baking time.
Stainless	steel	•	Light, golden crusts	• May need to increase baking time.
		•	Uneven browning
Stoneware		• Crisp crusts		•	Follow manufacturer'sinstructions.

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.

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