Oven Cooking
Rack Position #2:
Roasting small cuts of meat, cakes in tube or bundt pans, casseroles.
Rack Position #2o (offset on #2):
Roasting, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and turkey, custard pie, dessert souffle.
Multiple Rack Cooking:
Two racks: Use #2o and #4.
Three racks (convection cooking - select models): Use #1, #3o, #4. (See illustration on page 13.)
Notes:
•The use of the offset rack is denoted in the list as an “o” after the rack position number.
•When baking on two or three racks, check foods at the minimum suggested time to avoid
•Do not 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.
Create-A-SpaceTM Half Rack
(select models)
Select wall oven 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 the broiling pan. Do not use the top insert when using the rack in the 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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