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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 • Light golden crusts • Use temperature and time
• Even browning recommended in recipe.
• Brown, crisp crusts
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• 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, • Brown, crisp crusts • May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets • Little or no bottom • Place in the bottom third of oven.
or baking pans browning • May need to increase baking time.
Stainless steel •Light, golden crusts • May need to increase baking time.
• Uneven browning
Stoneware • Crisp crusts • Follow manufacturer's instructions.
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 circulation 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 roasting. Remove foil for the
last 30 minutes.
® Use narrow strips of foil to shield piecrust
edges if browning too quickly.
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