Jenn-Air SVE47500, SVE47600 manual Cream pie, layer cakes, main dish souffle. Rack Position #2

The rack positionsnoted are generally recommendedfor the best browningresultsand mostefficientcookingtimes. For many food items, excellentresultscan be achieved when using one of several different reck positions. Refer to bakingand roastingsections for recommendationsfor specificfoods.

Different Racks

One flat reck and one offset reck was packaged with your oven. The use of the offset rack is denoted in the list below and the charts as an "o" after the rack number. Note

SVE47600 Owners: An additional flat rack was packaged in your oven.

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4 (flat rack)

• 30 (offset rack)

1 (flat rack)

Rack Uses

Rack Position #40 (offset rack on #4):

Most broiling. Rack Position #3:

Most baked goods on cookie sheets, cakes (sheet and layer). Rack Position #30 (offset rack on #3):

Most baked goods on cookie sheets, frozen conveniencefoods, fresh fruit pie,

cream pie, layer cakes, main dish souffle. Rack Position #2:

Roastingsmall cuts of meat, cakes (tube, bundt or layer),frozen fruit pie, pie shell, large casseroles.

Rack Position #20 (offset rack on #2):

Roasting small cuts of meat, loaves of bread, angel food cake. Rack Position #1 :

Large cuts ofmeat and large poultry,angel food cake, loavesof bread, custard pie, dessert souffle.

Multiple Rack Cooking:

Two racks, use #2o and #4. Three racks,use #t,#3o, and #4.

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