USING YOUR RANGE
POSITIONING RACKS AND PANS
General guidelines
Follow this section carefully to get the best cooking results.
•Before turning on the oven, place oven racks where you need them.
•To move a rack, pull it out to the stop, raise the front edge, and lift it out.
•Be sure the rack(s) is level.
•Use pot holders or oven mitts to protect your hands if rack(s) must be moved while the oven is hot.
•When baking/roasting with 1 rack, place the rack so the top of the food will be centered in the oven.
•When baking/roasting on 2 racks, arrange the racks on the 2nd and 4th rack guides from the bottom.
•Do not place items on the oven door when it is open.
Rack placement for specific foods:
FOOD | RACK POSITION |
|
|
Frozen pies, large | 1st or 2nd rack |
roasts, turkeys, angel | guide from bottom |
food cakes |
|
|
|
Bundt cakes, most | 2nd rack guide |
quick breads, yeast | from bottom |
breads, casseroles, |
|
meats |
|
|
|
Cookies, biscuits, | 2nd or 3rd rack |
muffins, cakes, | guide from bottom |
nonfrozen pies |
|
|
|
NOTE: For information on where to place your rack when broiling, see “Broiling guide” on page 16.
Using insulated bakeware, ovenproof
glassware, and dark metal pans
•When baking with insulated cookie sheets or baking pans, place them in the bottom third of the oven. You may need to in- crease the recommended baking times, so test for doneness before removing from the oven.
•When using ovenproof glassware or dark bakeware, reduce the oven temperature by 25°F but use the same baking time.
Because these pans absorb heat, produc- ing darker bottom browning and crispier crusts, place the rack in the center of the oven. When baking pies and bread, you can use the temperature suggested in the recipe.
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