The rackpositionsnotedare generallyrecommendedfor thebest browningresultsand mostefficientcookingtimes. For manyfood items, excellentresultscan be achieved
whenusingonaofsevera/differentrackpositions. Refertobakingand reastingsections
for recommendationsfor specificfoods.
Different Racks
One flat reckand one offsetreckare packagedwith your oven. The use of the offset rack is denotedin the listbelowand the charts as an "o"after the rack number. Note
W27200, WM27260 and WW27210: Convectionmodelsreceiveda secondflat rack
tobe usedforthree reckbaking.Note WW27110 and WW27210 Owners: Anadditional offsetrack is packagedin your oven.
4 (flat rack)
3o (offset rack)
1 (flat rack)
Rack Uses
Rack Position #4o (offset rack on #4):
Most broiling. Rack Position #3:
Most baked goodson cookiesheets, cakes (sheetand layer). Rack Position #3o (offset rack on #3):
Mostbaked goodson cookiesheets,frozenconveniencefoods,freshfruit 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):
Roastingsmall cutsof meat, loaves of bread, angelfood cake.
Rack Position #1:
Largecuts of meat and large poultry,angelfood cake, loavesof bread, custardpie, dessert souffle.
Multiple Rack Cooking:
Two racks, use #2o and #4. Three racks,use #1 ,#3o, and #4.
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