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Using and Caring for Your Oven
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys,
angel food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
NOTE: For information on where to place
your rack when broiling, see “Broiling
guidelines” later in this section.
Baking performance is affected by the type of bakeware used. Use the bakeware size
recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum • Light golden crusts
• Even browning • Use temperature and time
recommended in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts • May reduce baking temperature 25°F
(14°C).
• Use suggested b a king time.
• Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic • Brown, crisp crusts • May reduce baking temperature 25°F
(14°C).
Insulated cookie sheets
or baking pans • Little or no bottom
browning • Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crusts
Stoneware • Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR GUIDELINES
Bakeware choices
Where to place pans:
WHEN YOU
HAVE
1 pan
2 pans
3 or 4 pans
PLACE
In center of the oven rack.
Side by side or slightly
staggered.
In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
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