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Idiomas disponibles
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Aluminum Foil and Oven Liners
CAUTION
Do not use any type of foil or oven
liner to cover the oven bottom. These items can trap
heat or melt, resulting in damage to the product and
risk of shock, smoke or fire. Damage from improper
use of these items is not covered by the product
warranty.
Cookware Guidelines
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25º F next time.
49-2000378 Rev. 2
Foil may be used to catch spills by placing a sheet on
a lower rack, several inches below the food. Do not use
more foil than necessary and never entirely cover an
from oven walls to prevent poor heat circulation.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Cookware used in broil modes must be broil-safe.
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