Whirlpool 8053373A Benutzerhandbuch

USING YOUR RANGE

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

• 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

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.

SING ALUMINUM FOIL