Baking Layer Cakes on 2 Racks
For best results when baking cakes on 2 racks, use rack positions 2 and 4. Place the cakes on the racks as shown.
Model | Cook function | Bake | Rack |
|
| element | position |
|
|
|
|
MET8665 | Bake | Exposed | 2 and 4 |
MET8775 | Convect bake | Hidden | 2 and 4 |
MET8885 | Convect bake | Hidden | 2 and 4 |
MET8775 | Bake | Hidden | 2 and 4 |
MET8885 | Bake | Hidden | 2 and 4 |
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2" (5.0 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER | POSITION ON RACK |
OF PAN(S) |
|
|
|
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Make sure that no bakeware piece is directly |
| over another. See illustrations for placement of |
| layer cakes. |
|
|
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
|
|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ | May need to reduce baking | |
other bakeware with |
| temperatures slightly. | |
dark, dull and/or | ■ | Use suggested baking time. | |
nonstick finish | |||
■ For pies, breads and casseroles, | |||
■ Brown, crisp | |||
| use temperature recommended in | ||
crusts |
| ||
| recipe. | ||
|
| ||
| ■ Place rack in center of oven. | ||
|
|
| |
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
|
|
■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s instructions. | |
stone |
| |
■ | Crisp crusts |
|
|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures slightly. | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. Follow manufacturer's directions for using a meat thermometer.
13