How does different bakeware affect baking results?
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following information as a guide. Recommendations and expected results when using: -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 temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. -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: Light, golden crusts, uneven browning. May need to increase baking time. -Stoneware: Crisp crusts Follow manufacturer’s instructions. -Oven proof glassware, ceramic glass or ceramic: Brown, crisp crusts. May reduce baking temperatures
