Forbestresults, bake foodson onerackat a time as descdbedinthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks. Quantity cooking provides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack cooking, because the oJroulatingheated air results in more even browning. For two rack
cooking,the conventionalbake ovenprovides very goodbaking results especiallywhen pans can be staggered, such as with (ayer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: ¢ookies, cupcakes, roils, biscuits, muffins, pies, pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions;
•Use temperature and times in this manual as a guide for best results.
•For two rack baking, rack positions #20 and 4 arebest for most baked productsbut positions #2 and 4 also provide acceptable results.
•For three rack baking use positions#1, 30 and 4. One exception is pizza. (See p. 37.)
•Sincefoods on positions#1 and4willusuallybedonebeforefoodsonpasition#3o,
additional ooeking time will be needed for browning foods on the middle rack. An additional minute is needed for thin foods such as cookies. For foods such as
biscuits,rolls, or muffins, allow 1to 2 more minutes. Frozen pies and pizzas, which should be baked on a cookie sheet, need about 2 to 4 more minutes.
•Stagger small pans, such as layer cake pans, in the oven.
•Frozenpies inshiny aluminum pans shouSdbe placed on cookie sheets and baked on rack positions #1, 3o and 4.
•Cookiesheets should be placed lengthwise, side to side, in front of the fan for more even browning.
•Oven meats are recommended for energy conservation. Use rack positions #1 and 30 or #20 and 4 and Convect Roast.
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