Therack positions noted are generallyrecommended for the best browningresults and
mostefficient cooking times. Formany food items, excellent results can be achieved
whenusingoneof several differentrackpositions. Referto bakingand roastingsections
for recommendationsfor specific foods.
Different Racks
Twoflat racksand oneoffset rack werepackagedwith your oven.Theuse of theoffset
rackis denoted inthe list below andthe charts as an "o" after the racknumber.Note
WW30430Owners; An additionaloffset rackand flatwere packagedin your oven.
-4(flat rack)
--3o (offset rack)
1 (flat rack)
Rack Uses
Rack Position#40 (offset rack on #4):
Most broiling.
Rack Position#3:
Mostbaked goods on cookie sheets,cakes (sheetand layer).
RackPosition #30 (offset rack on#3):
Mostbaked goodson cookiesheets,frozenconvenience foods,fresh fruit pie, cream
pie, layer cakes, main dish souffle.
RackPosition #2:
Roastingsmallcuts of meat,cakes (tube, bundt or layer), frozen fruit pie, pie shell,
large casseroles.
RackPosition #20 (offset rack on #2):
Roastingsmall cuts of meat, loaves of bread,angel food cake.
RackPosition #1:
Largecuts of meat and largepoultry, angel food cake, 1cavesof bread,custard pie,
dessertsouffle.
Multiple RackCooking:
Two racks, use #20 and #4. Three racks,use #1,#3e, and#4.