BAKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum
• Light golden crusts
• Even browning
• Use temperature and time recommended
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts
• 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.
Ovenproof glassware,
ceramic glass, or ceramic
• Brown, crisp crusts
• May reduce baking temperature 25°F.
Insulated cookie sheets or
baking pans
• Little or no bottom browning • Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crustsStoneware
• Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR
GUIDELINES
USING ALUMINUM FOIL
NOTE: 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.
•
Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
•
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.
•
Place tent-shaped foil loosely over meat or poultry
to slow down surface browning for long term roast-
ing. Remove foil for the last 30 minutes.
•
Use narrow strips of foil to shield piecrust edges if
browning too quickly.
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