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, |
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and/or |
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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 |
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Insulated | cookie sheets or | • Uttle or no bottom browning | • | Place in the bottom third of oven. | |
baking pans |
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| • May need to increase baking time. | ||
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Stainless | steel | • | Light, golden crusts | • May need to increase baking time. | |
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| • | Uneven browning |
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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
•Use narrow strips of foil to shield piecrust edges if browning too quickly.
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