Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.
■Do not block or cover the oven bottom vents.
■Do not cover entire rack with foil because air must be able to move freely for best cooking results.
■To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges.
Positioning Racks and Bakeware
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
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|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish
RACKS
Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide.
Dark aluminum and other bakeware with dark, dull and/or
■Brown, crisp crusts
■May reduce baking temperatures 25°F.
■Use suggested baking time.
■For pies, breads and casseroles, use temperature recommended in recipe.
■Place rack in center of oven.
FOOD | RACK POSITION |
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|
Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
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Bundt cakes, most quick breads, yeast | 2 |
breads, casseroles, meats |
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Cookies, biscuits, muffins, cakes, non | 2 or 3 |
frozen pies |
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Extra large items | Extra oven rack |
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BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF POSITION ON RACK
PAN(S)
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure |
| bakeware is not directly over another. |
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|
Insulated cookie | ■ | Place in the bottom third of oven. | ||
sheets or baking | ■ | May need to increase baking time. | ||
pans | ||||
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| |||
■ | Little or no |
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| |
| bottom |
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| |
| browning |
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| |
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| ||
Stainless steel | ■ | May need to increase baking time. | ||
■ | Light, golden |
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| |
| crusts |
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| |
■ | Uneven |
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| |
| browning |
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| |
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Stoneware | ■ | Follow manufacturer’s instructions. | ||
■Crisp crusts
Ovenproof | ■ May reduce baking temperatures |
glassware, | 25°F. |
ceramic glass or |
|
ceramic |
|
■ Brown, crisp |
|
crusts |
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