The rackpositionsnotedare generallyrecommendedfor the best browningresultsand mostefficientcookingtimes. For many food items,excellentresultscan be achieved
when using one ofsevera/ different rack positions. Referto bakingend roastingsections
for recommendationsfor specificfoods.
Different Racks
,Two flat racksand one offsetrackare packagedwithyour oven. The use of the offset rack is denotedin the listbelow and the chartsas an "o" after the rack number,
4 (flat rack)
30 (offset rack)
1 (flat rack)
Rack Uses
Reck Position #40 (offset reck on #4):
Most broiling. Rack Position #3:
Most baked goods on cookiesheets, cakes (sheet and layer). Rack Position #3o (offset rack on #3):
Most baked goods on cookiesheets, frozen conveniencefoods, fresh fruit pie,
cream pie, layer cakes, main dish souffle. Rack Position #2:
Roastingsmallcuts of meat,cakes (tube, bundtor layer),frozen fruitpie, pie shell, large casseroles,
Reck Position #2o (offset rack on #2):
Roastingsmall cutsof meat, loaves of bread, angel foodcake. Reck Position #1:
Large cuts of meat and large poultry,angel foodcake, loaves of bread, custard pie, desseK souffle.
Multiple Rack Cooking:
Two racks, use #2o and #4. Three racks, use #1, #3o, and #4.
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