Using your oven
Choosing the right bakeware
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US CA
The size, shape and material of the bakeware will affect the baking time.
Rack
The |
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oven (consisting of the pan, grid and rack) has been |
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designed to reduce splatter and smoke, and is therefore | Grid | |
ideal for broiling and roasting. We suggest you place meat | ||
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on the broil/roast rack (on top of the pan and grid) to |
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allow hot air to circulate around it. This gives more even |
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browning and a result similar to a rotisserie. | Pan | |
On occasions, you may want to use only two pieces of the | ||
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system. For example, when roasting a large turkey, use |
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only the pan and grid for greater stability. |
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Metal bakeware results in the fastest baking time. Dark baking pans or those with a dull finish absorb heat or brown food, especially on the base, faster than shiny pans.
A shiny finish may work best for some cakes and cookies, as it reflects some heat and gives a less intensive baking surface.
If using dark baking pans, it may be necessary to reduce the oven temperature by 25°F (10°C). It may also be necessary to extend the baking time by a couple of minutes.
Insulated cookie sheets or baking pans may increase the length of baking time.
Use glass or ceramic bakeware for foods that do not require a dark brown crust (eg soufflé or lasagna).
