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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 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.
andlor 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.
• 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.
eDo not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
• 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.
• 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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