Whirlpool RS675PXGT Use and Care Guide - Page 13

USING YOUR RANGE 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 Ovenproof glassware, ceramic glass, or ceramic BEST USED FOR • Light golden crusts • Even browning • Brown, crisp crusts • 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. 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 Stoneware • Light, golden crusts • May need to increase baking time. • Uneven browning • Crisp crusts • Follow manufacturer's instructions. 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. 13