Manual

¢ sing and Caring forYour Oven
Bakeware tips
•When baking withinsulatedcookie
sheets or baking pans, place them in the
bottom third of the oven. You may need to
increase the recommended baking times,
so test for doneness before removing from
the oven.
• When using ovenproof glassware or
dark bakeware, reduce the oven tem-
perature by 25°F, but use the same
baking time. Because these pans absorb
heat, producing darker bottom browning
and crispier crusts, place the rack in the
center of the oven. When baking pies and
bread, you can use the temperature
suggested in the recipe.
Rock plocemenf forspecific foods:
(For rack positions, see "Rack positions" on
page 28.)
RACK
FOOl:) POSITION
Frozen pies 2
Angel food and bundt
cakes, most quick 1 or 2
breads, yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes, 2 or 3
nonfrozen pies
Using aluminum foilinthe oven
Use aluminum foil to catch spillovers from
pies or casseroles.
• Place the foil on the oven rack below the
rack with the food. Turn foil edges up and
make sure foil is about 1 inch (3 cm) larger
all around than the dish holding the food.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
• Do not line oven bottom or entire oven
rack with foil or other liners. It could affect
the quality of your baking.
29