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NOTE: Do not line the over
!
I bottom with foil or other
0 Use aluminum foil to catch spillovers from pies or
liners. It could affect the
casseroles by placing foil on the oven rack below.
oven surface as well as
Foil should be turned up at edges and be at least 1
the quality of your baking.
inch larger than dish.
l
Do not cover the entire
l
Place tent-shaped foil loosely over meat or poultry
rack with aluminum foil. It
to slow down surface browning for long term
will reduce air circulation
roasting. Remove foil for the last 30 minutes.
and give you poor cook-
ing results.
0 Use narrow strips of foil to shield piecrust edges if
browning too quickly.
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 of
baking pans
Stainless steel
Stoneware
BEST USED FOR
. Light golden crusts
. Even browning
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Brown, crisp crusts
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Brown, crisp crusts
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May reduce baking temperature 25°F.
. Little or no bottom browning
9 Place in the bottom third of oven.
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May need to increase baking time.
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Light, golden crusts
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Uneven browning
l
May need to increase baking time.
. Crisp crusts
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Follow manufacturer's
instructions.
GUIDELINES
l
Use temperature and time recommended
in recipe.
l
May reduce baking temperature 25°F.
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Use suggested baking time.
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Use temperature and time recommended
in recipe
for pies, breads, and casseroles.
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Place rack in center of oven.
9
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