The rackpositions notedare generallyrecommendedfor the bestbrowning resultsand most efficient cookingtimes. For manyfood items, excellent results can be achieved when usingone ofseveral differentrack positions. Referto bakingandroastingsections for recommendationsfor specific foods.
Different Racks
Two flat racks andone offset rackare packagedwith your oven. The use of the offset rack is denoted in the list below and the charts as an "o" after the rack number.
3o (offset rack)
1 (flat rack)
Figure 1.
Rack Uses
Rack Position#4o (offset rack on #4):
Mostbroiling.
Rack Position#3:
Most baked goods on cookie sheets, cakes (sheetand _ayer). Rack Position#30 (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream pie, layer cakes, main dish souffle.
Rack Position #2:
Roastingsmallcuts of meat,cakes (tube, bundt or layer),frozen fruit pie, pie shell, large casseroles.
Rack Position #20 (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angelfood cake. Rack Position #1-
Largecuts ofmeatand _argepoultry,angelfood cake, loavesof bread, custardpie, dessert souffle.
Multiple Rack Cooking:
Two racks, use #20 and #4. Three racks, use #1, #30, and #4. (See Figure 1.)
25
