Idiomas disponibles
Idiomas disponibles
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 crust s
• 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.
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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