l
Use aluminum foil to catch spillovers from pies or
a Do not line the oven bottom with foil or other liners.
- casseroles by placing
foil on the oven rack
It could affect the oven surface as well as the quality/
of your baking.
below. Foil should be
0 Place tent-shaped foil loosely over meat or poultry
turned up at edges and
to slow down surface browning for long term
be at least 1 inch larger
roasting. Remove foil for the last 30 minutes.
than dish.
0 Use narrow strips of foil to shield piecrust edges if
l
Do not cover the entire
browning too quickly.
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
f
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
l
Light golden crusts
l
Use temperature and time recommended
l
Even browning in recipe.
Dark aluminum and other
l
Brown, crisp crusts
l
May reduce baking temperature 25°F.
bakeware with dark, dull,
l
Use suggested baking time.
and/or non-stick finish
l
Use temperature and time recommended in recipe
for pies, breads, and casseroles.
. Place rack in center of oven.
Ovenproof glassware,
l
Brown, crisp crusts
l
May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets or
. Little or no bottom browning
l
Place in the bottom third of oven.
baking pans
l
May need to increase baking time.
Stainless steel
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Light, golden crusts
l
May need to increase baking time.
l
Uneven browning
Stoneware
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crisp crusts
l
Follow manufacturer’s instructions.
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