Whirlpool 8053373A - 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
• 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.
U
SING ALUMINUM FOIL