Bakeware Choices; Using Aluminum Foil - Whirlpool RS675PXG Use And Care Manual

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
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
Ovenproof glassware,
ceramic glass, or ceramic
Insulated cookie sheets
or baking pans
Stainless steel
Stoneware

Using aluminum foil

NOTE: Do not line the oven bottom with foil
give you poor cooking results.
BEST USED FOR
• Light golden crusts
• Even browning
• Brown, crisp crusts
• Brown, crisp crusts
• Little or no bottom
browning
• Light, golden crusts
• Uneven browning
• Crisp crusts
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
USING YOUR RANGE
GUIDELINES
• Use temperature and time
recommended in recipe.
• May reduce baking temperature 25 F.
• Use suggested baking time.
• Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
• Place rack in center of oven.
• May reduce baking temperature 25 F.
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
•
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.
•
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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