Whirlpool SF385PEG Use And Care Manual page 9

U
SING ALUMINUM FOIL FOR BAKING
•
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 block the oven bottom vents.
•
Do not cover the entire rack with aluminum foil.
B
AKEWARE 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
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.
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
•
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.
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.
USING YOUR RANGE
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