Kenmore 665.95824, 665.95822, 665.95829 manual Bakeware Choices, Using Aluminum Foil

BAKEWARE CHOICES

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.

i ¸_

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 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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