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 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 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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