Whirlpool FGS337G Manuel D’Utilisation

9

USING YOUR RANGE

B

AKEWARE CHOICES

Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.

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

°

F.

• 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

°

F.

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

Do not line the oven bottom with foil or

other liners. It could
affect the oven surface
as well as the quality of
your baking.
• Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.

• 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 larger than dish.

• Place tent-shaped foil loosely over meat or poultry

to slow down surface browning for long term roast-
ing. Remove foil for the last 30 minutes.

• Use narrow strips of foil to shield piecrust edges if

browning too quickly.

U

SING ALUMINUM FOIL