Whirlpool RF344BXH Manual Do Utilizador

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

U

SING ALUMINUM FOIL

Do not line the oven bottom with any type of foil,

liners, or cookware.

Do not cover the

entire rack with 
aluminum foil. Doing 
so will reduce air 
circulation and cause
poor cooking results.

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.

Do not block the oven bottom vents.