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.
andlor 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.
• 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.
eDo not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
• 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.
• 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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