Rack Positions
The rack positions noted are generally recommended for the best browning results and most efficient cooking times. For many food items, excellent results can be achieved
when using one ofseveral different rack positions. Referto baking and roastingsections
for recommendations for specific foods.
Different Racks:
Two flat racks and one offset rack were packaged with your oven. The use of the offset rack is denoted in the list below and the charts as an "o" after the rack number.
NOTE WW2780 Owners: A second offset rack was packaged in your oven.
|
|
| 4 (flat rack) |
|
| 3o (offset rack) | |
/,f I I | " i \ | . | (flal rack) |
Use Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie, dessert souffle.
Use Rack Position #2o (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Use Rack Position #2:
Roasting small cuts of meat,cakes (tube,bundt or layer)frozen fruit pie, pieshell, large casseroles.
Use 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.
Use Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Use Rack Position #4o (offset rack on #4):
Most broiling.
Multiple Rack Cooking:
Two racks, use #20 and #4. Three racks, use #1,#3o, and #4.
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