Never cover an entire rack with aluminum foil or place foil on the oven bottom. Baking results will be affected and damage may occur to the oven bottom.
Rack Positions
RACK 7 (highest positionD: For toasting
bread or broiling thin, non- | 6 | |
5 | ||
fatty foods. | ||
4 | ||
| ||
RACK 6: Used for most | 3 | |
7 | ||
| ||
broiling. | 2 | |
1 | ||
RACK 5: For two rack | Oven | |
Bottom | ||
Two | Rack Baking |
baking.
RACK 4: Used for most baked goods on a cookie sheet or jelly roll pan, fruit pies, or frozen convenience foods. Also use for broiling chicken pieces.
RACK 3: For casseroles, baking loaves of bread, bundt cakes or custard pies.
RACK 2: Used for roasting small cuts of meat, frozen pies, dessert souffles or angel food cake. Also use for two rack baking.
RACK 1 : Used for roasting large cuts of meat and poultry.
Oven Bottom: Place oven rack on | I1 , | ' | |
raised sides of oven bottom. Use for | |||
|
|
additional space when cooking large oven meals.
MULTIPLE RACK COOKING: Two
rack: Use rack positions 2 and 5 or 3 and 6.
Baking Layer Cakes on Two Racks
For best results when baking cakes on two racks, use racks 2 and 4.
Place the cakes on the rack as shown.
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