Positioning racks and
For baking/roasting with one rack, the rack should be placed so the top of the food will be centered in the oven. Always leave at least 1l/2 to 2 inches
For proper cooking, follow these guidelines for specific foods:
l Angel and bundt cakes, yeast breads, frozen pies, large roasts and
l Casseroles, muffins, most quick breads and
l Cookies, biscuits, cakes and
When baking on two racks, arrange racks on bottom and third level from bottom.
NOTE: For recommended rack placement when broiling, see “Broiling rack position chart” on page 15.
pans
Personal Injury Hazard
l Always position oven rack(s) in desired location before turning oven on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven is hot, use potholders or oven mftts to protect hands.
Failure to follow the above precautions may result in personal injury.
For best air circulation
The hot air must circulate around the pans in the oven for even heat to reach all parts of the oven. This results in better baking.
lPlace the pans so that one is not directly over the other.
lAllow 1’12 to 2 inches
lUse only one cookie sheet in the oven at one time.
Use the following as a guide to determine where to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven rack. Stagger pans so no pan is directly over another.
NOTE: “Oven peeking” may cause heat loss, longer cooking times and unsatisfactory baking or roasting results. Use a reliable kitchen timer to keep track of the cooking time.
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