USING THE OVEN
$TURDIGLIDETM ovenrackwith
integratedhandle
The integrated handle area makes pulling out the
STURDIGLIDE rack simple. The opening is large
enough for a potholder or oven mitt.
•For best results allow 2 inches of space around
each pan and between pans and oven walls. Hot
air must circulate around the pans in the oven for
even heat to reach all parts of the oven. This
results in better baking.
STURDtGLtDEHALF-RACKwith
removableinsert
The STURDIGLIDE TMHALF-RACK with removeable
insert is a space maximizer. When attached, they
make a full rack. The insert can also be used on
the counter for a cooling rack.
Position a full rack on guide 1 or 2and the half-
rack on guide 3 or 4. On the full rack place large
items on right side and deeper, covered dishes on
left side. Place shallow dishes on the half-rack. It
may be necessary to increase cooking time. At the
end of cooking, carefully remove items from the
oven.
Positioningracksandpans
Place the STURDIGLIDE racks where you need
them before turning on the oven.
•To move a rack, pull it out to the stop position,
raise the front edge and lift it out.
• Be sure the rack(s) is level.
•Use pot holdersor oven mitts to protect your hands
if rack(s)must be moved while the oven ishot.
•For best performance, cook on one rack. Place
the rack so the top of the food will be centered in
the oven.
•When cooking withtwo racks, arrange the racks
on the 2nd and 4th rack guides. Twosheets of
cookies may be baked if sheets are switched at
approximately three quarters of the total bake
E×t aove r ck p0 itio (roasti g 'eck)
Use this rack position when roasting food too large
to be placed on the first
rack position.
For proper roasting,
follow these guidelines:
•To avoid spillage,
remove food before
pulling out the rack.
•Tilt the rack up at the
front before pulling it
oven rack positior over the door.
• Use an adequate amount of liquid in the pan
(meat juices or water) so your food does not get
overdone.
Where to place pans:
WHEN YOU HAVE PLACE
1 pan In center of the oven rack.
2 pans Side by side or slightly
........................................................sta gge.red-.......................................
3 or 4 pans In opposite corners on
each oven rack. Stagger ',
pans so no pan is directly i
over another. _ i
Rack placement for specific foods:
FOOD RACK POSITION i i
Frozen pies, large 1st or 2nd rack guide '
roasts, turkeys, from bottom
angel food cakes _ i
Bundt cakes, most 2nd rack guide from _
quick breads, yeast bottom
breads, casseroles,
meats I I
Cookies, biscuits, 2nd Or 3rd rack guide '.
muffins, cakes, from bottom i
nonfrozen pies
NOTE: For information on where to place your rack
when broiling, see "Broiling guidelines," pp. 19, 20.
m
t"