USINGALUMINUMFOILFORBAKING
• 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.
Doing so will reduce air
circulationand overall
oven performance.
• To catch spillovers
from pies or casseroles
place foilon 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.
BAKEWARECHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended inthe recipe.
BAKEWARE TYPE BEST USED FOR GUIDELINES
Light colored aluminum • Lightgolden 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, • May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets or • Place in the bottom third of oven.
baking pans • May need to increase baking time.
Stainless steel • May need to increase baking time.
Stoneware
• Brown, crisp crusts
• Littleor no bottom browning
• Light,golden crusts
• Uneven browning
• Cdsp crusts • Follow manufacturer's instructions.
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