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 1X-2 inches (4-5 cm) of space around each pan and between pans and oven walls.

lUse only one cookfe 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: “Ovenpeeking” may cause heat loss, longer cooking times and unsatisfactory baking or roasting resufts. Use a reliable kitchen timer to keep track of the cooking time.

Using aluminum foil for baking

Use aluminum foil to catch spillovers from pies or casseroles.

Place the foil on the oven rack below the rack with the food. The foil should have the edges turned up and be about 1 inch (3 cm) larger all around than the dish holding the food.

Do not cover the entire rack with aluminum foil. It will reduce air circulation and cause poor cooking results.

Do not line oven bottom or entire oven rack with foil or other liners. Poor baking will result.

Electrical Shock and Fire Hazard

Do not allow foil to touch the heating elements because it will damage them and could result in shock or fire hazard.