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.

 

 

 

 

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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Kenmore 665.75839, 665.75837, 665.75832 manual Bakeware Choices, Using Aluminum Foil, Bakeware Type Best Used for