Oven Cooking
RACK 1: Use for roasting large cuts of meat and poultry, frozen pies, dessert and savory souffles, angel food cake and
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4. Stagger food to ensure proper air flow.
Three rack: (convection functions only, select models) Use rack positions 1, 3 and 5.
Notes:
•Food should be checked for doneness at minimum suggested bake time.
•Never place pans directly on the oven bottom.
Baking Layer Cakes on Two Racks
For best results when baking cakes on two racks, use racks 2 and 4 for regular or convection baking (select models).
Place the cakes on the rack as shown.
Create-A-SpaceTM Half Rack
Select range models are equipped with a convertible half rack. The left side of the rack can be removed to accommodate a large roaster on the lower rack. The right side of the
rack is still available to hold a casserole dish.
Notes
•The removable section of the rack can be used as a roasting rack in a broiling pan. Do not use the top insert when using the rack in a broiling pan.
•The removable section of the rack can be used as a cooling rack or trivet.
•Make sure oven is cool before removing or reinstalling the half rack.
•Do not use cookware that extends beyond edge of rack.
•For best results, allow two inches between the pan placed on the rack and the oven side wall.
•Use caution when removing items from the half rack to avoid burns.
•Carefully remove items from the lower rack to avoid disturbing the half rack.
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