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BAKEWARE CHOICES
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 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, • Brown, crisp crusts • May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets or • Little or no bottom browning • Place in the bottom third of oven.
baking pans • 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.
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 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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