The rackpositionsnotedare generallyrecommendedforthe bestbrowningrasultsand mostefficientcookingtimes. Refer to bakingand roastingsectionsfor recommenda- tionsfor specificfoods.
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Use Reck Position #1:
Largecutsof meat and large poultry, angelfoodcake, frozen fruit pie, dessert souffle.
Use Reck Position #2:
Roastingsmall cutsof meat, cakes(tube, bundtor layer)custard pie, pie shell, large casseroles,loaves of bread.
Use Rack Position #3:
Most baked goods on cookie sheets, frozen conveniencefoods, fresh fruit pie, cream pie, cakes (sheet and layer), main dish souffle.
Use Rack Position #4:
Most broiling.
Use Rack Position #5:
Toastingbread.
Multiple Rack Cooking:
Two racks,use #2 and #4 or #1 and #4.
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