Oven Racks
The two oven racks are designed with a
To remove: Be sure the rack is cool. Pull the rack straight out until it stops. Tilt the front end of the rack up and continue pulling the rack out of the oven.
To replace: Tilt the front end of the rack up and place the rack between the rack supports. Slide it back until it clears the
Do not cover the oven bottom or an entire oven rack with aluminum foil or place foil directly under a utensil. To catch spillovers,
cut a piece of foil a little larger than the pan and place it on the rack below the utensil.
Rack Positions
It is important that air can circulate freely within the oven and around the food. To help ensure this, place food in the center of the oven rack. Allow one to two inches between the edge of the utensil(s) and the oven walls. If cooking on two racks, stagger the food to ensure proper air flow.
Do not attempt to change the rack positions when the oven is hot. Us the following guide- lines when selecting the proper rack position
Never place pans directly on the oven bottom.
Rack 1: | Used for roasting large cuts of meat |
(lowest | and large poultry, frozen pies, |
position) | souffles, angel food cake, or for |
| some |
Rack 2: | Used for most |
| for roasting small cuts of meat, large |
| casseroles, baking loaves of bread, |
| cakes (in either tube, bundt, or layer |
| pans) or for some |
Rack 3: | Used for some |
Rack 4: | Used for some |
(highest |
|
position) |
|
Place food in oven on center of rack. Allow 1 or 2 inches between edge of utensil and oven sides or adjacent utensils. If cooking on two racks, stagger foods on racks. Use rack positions 2 and 4 or 1 and 3 when cooking on two
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