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Aluminum Foil and Oven Liners
CAUTION
Do not use any type of foil or oven
liner to cover the oven bottom. These items can trap
heat or melt, resulting in damage to the product and
risk of shock, smoke or fire. Damage from improper
use of these items is not covered by the product
warranty.
Cookware Guidelines
performance.
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
obtained with this type of cookware consider reducing
oven temperature by 25º F next time.
49-2000377 Rev. 0
Foil may be used to catch spills by placing a sheet on
more foil than necessary and never entirely cover an
from oven walls to prevent poor heat circulation.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Cookware used in broil modes must be broil-safe.
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