BAKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum Dark aluminum and other bakeware with dark, dull, and/or non-stick finish
BEST USED FOR
� Light golden crusts � Even browning � Brown, crisp crusts
GUIDELINES
� Use temperature and time recommended in recipe. � 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. � May reduce baking temperature 25°F. � Place in the bottom third of oven. � May need to increase baking time. � May need to increase baking time. � Follow manufacturer's instructions.
Ovenproof glassware, ceramic glass, or ceramic
� Brown, crisp crusts
Insulated cookie sheets or � Little or no bottom browning baking pans Stainless steel Stoneware � Light, golden crusts � Uneven browning � Crisp crusts
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.
