Whirlpool RF4700XE warranty Bakeware Choices, Using aluminum foil

USING YOUR RANGE

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
	• Even browning	recommended 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	• Little or no bottom	• Place in the bottom third of oven.
or baking pans	browning	• 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.

Using aluminum foil

NOTE: 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.

• Do not cover the entire rack with aluminum foil. It will reduce air

circulation and give you poor cooking results.

•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 (2.5 cm) 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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