Whirlpool F195LEH User Manual
10
USING YOUR RANGE
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
• Light golden crusts
• Even browning
• Even browning
• Use temperature and time recommended
in recipe.
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts
• 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.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic
ceramic glass, or ceramic
• Brown, crisp crusts
• May reduce baking temperature 25
°
F.
Insulated cookie sheets or
baking pans
baking pans
• Little or no bottom browning
• Place in the bottom third of oven.
• May need to increase baking time.
• 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
• Uneven browning
BEST USED FOR
GUIDELINES
U
SING ALUMINUM FOIL
•
Do not line the oven bottom with any type of
foil, liners, or cookware. Permanent damage
will occur to the oven bottom finish.
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.
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 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.
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.
if browning too quickly.