Whirlpool FGS337G - Manual (Page 9)

9
USING YOUR RANGE
B
AKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum • Light golden crusts
• Even browning • Use temperature and time recommended
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish • Brown, crisp crusts • 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,
ceramic glass, or ceramic • Brown, crisp crusts • May reduce baking temperature 25
°
F.
Insulated cookie sheets or
baking pans • Little or no bottom browning • Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crusts Stoneware • Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR GUIDELINES
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 circula-
tion 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 roast-
ing. Remove foil for the last 30 minutes.
• Use narrow strips of foil to shield piecrust edges if
browning too quickly.
U
SING ALUMINUM FOIL