Kenmore 665.75832 - Manual (Page 10)

USING YOUR RANGE
BAKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE BEST USED FOR
GUIDELINES
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 incréase baking time.
Stainless steel • Light, golden crusts
• Uneven browning • May need to increase baking time.
Stoneware • Crisp crusts • Follow manufacturer’s instructions. -
USING 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.
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.
e 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.
e Use narrow strips of foil to shield piecrust
edges if browning too quickly.
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