Whirlpool GR395LXG - Manual (Page 14)

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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
U
SING ALUMINUM FOIL
• Do not line the oven bottom with any type of
foil, liners, or
cookware. Permanent
damage will occur to
the oven bottom finish.
• Do not block the
oven bottom vents.
• Do not cover the entire rack with aluminum foil.
Doing so will reduce air circulation and overall
oven performance.
• To catch spillovers from pies or casseroles place
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.