Using Aluminum Foil - Whirlpool GW395LEGB1 Mode D'emploi

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
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
Ovenproof glassware,
ceramic glass, or ceramic
Insulated cookie sheets or
baking pans
Stainless steel
Stoneware
U
SING ALUMINUM FOIL
NOTE: Do not line the oven bottom with foil or
BEST USED FOR
• Light golden crusts
• Even browning
• Brown, crisp crusts
• Brown, crisp crusts
• Little or no bottom browning
• Light, golden crusts
• Uneven browning
• Crisp crusts
other liners. It could
affect the oven surface
as well as the quality of
your baking.
•
Do not cover the
entire rack with alumi-
num foil. It will reduce
air circulation and give
you poor cooking
results.
GUIDELINES
• Use temperature and time recommended
in recipe.
• May reduce baking temperature 25°F (14°C).
• 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 (14°C).
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
•
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 (2.5 cm) 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.
USING YOUR RANGE
9