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F oil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
foil than necessary and never antirely cover an oven rack with aluminum foil. K eep foil at least 1-1/2" from oven walls
to prevent poor heat circulation.
T he material, finish, and size of cookware affect baking
performance.
than light, shiny pans. P ans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25°F next time.
S hiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
T hese types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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