Before Using the Oven

Oven Racks and Rack Positions
Yourrange has 6 oven rack positionstoaccommodate many types of
cookingand cookware.
Positionoven reck before turning
ovenon.
1. Pullrack forward to stop
position.
2. Raise front edge of reck and pull
untilrack isout of oven.
3. Place rack in new reck position.
• Curvededge of reck must be
towardrear of oven. /
l"
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Rack Position Guidelines for Baking,Roasting and Braising
Rack
Position
2
3
4
5
6
Food Type
Puffpastry products,strudels, casseroles, muffins,
smallpork loin and Eye of Round roast.
Halvedchickens, whom porktenderloin, Cornishhens,
potpies, frozen pizzas, quickbreads (corn bread,
biscuits)
Roasttenderloin of beef, whole chicken, whole porkloin,
roastedvegetables such as acorn or spaghetti squash.
Whole turkey, capons, tip roasts and dressings
Largecuts of roast meats such as top round,
standingribroast, crown roast of lamb and boston butts.
Bakedand sweet potatoes,fiat breads and cobblers.
Aluminum Foil

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To avoid dskof personal injury,
propertydamage or fire, do not
lineoven bottom, racks, or broiler
panand gridwithaluminum foil.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip or
spill. The pan must not touch the oven
walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
Rack Position Guidelines for Broiling
Rack
Position
1
2
3
Food Type
Bonelesspork chops, boneless skinlesschicken breast,
fishfillets,tuna steaks.
1/2 to 3/4" thick beef ortuna steaks, or pork chops.
LondonBroil.
1to 1 1/2"thick steaks, 1 to 2" thick pork chops.
Lobstertails•