13
USING YOUR RANGE
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
Light colored aluminum • Light golden crusts
• Even browning • Use temperature and time recommended
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts • May reduce baking temperature 25°F.
• Use suggested b a king time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic • Brown, crisp crusts • May reduce baking temperature 25°F.
Insulated cookie sheets or
baking pans • Little or no bottom browning • Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crusts
Stoneware • Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR GUIDELINES
•Use aluminum foil to catch spillovers from pies
or casseroles by placing foil on the oven rack
below. Foil should be
turned up at edges and
be at least 1 inch larger
than dish.
•Do not cover the
entire rack with alumi-
num foil. It will reduce
air circulation and give
you poor cooking
results.
•Do not line the oven bottom with foil or other liners.
It could affect the oven surface as well as the
quality of your baking.
•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.