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28
49-2000662 Rev. 2
Cook food thoroughly to help protect against food borne illness. Minimum safe food temperature recommendations for
food safety can be found at IsItDoneYet.gov. Use a food thermometer to measure food temperatures.
OVEN COOKWARE GUIDELINES
Thematerial,finish,andsizeofcookwareaffectbaking
performance.
Dark, coated and dull pans absorb heat more readily than
light, shiny pans. Pans that absorb heat more readily can
result in a browner, crisper, and thicker crust. If using dark
and coated cookware check food earlier than minimum
cook time. If undesirable results are obtained with this type
of cookware consider reducing oven reducing temperature
by 25ºF next time.
Shiny pans can produce more evenly cooked baked goods
such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies and
custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if possible.
Additional cook time may be required.
Cookware used in broil modes must be broil safe.
OVEN COOKING GUIDE
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