POSITIONINGRACKSANDPANS(CONT.)
Extraovenrackposition(roastingrack)
Use this rack position when roasting food too large - to be placed on the first
rack position.
For proper roasting, follow these guide- lines:
l The rack must be level. l Use an adequate amount of liquid in
the pan (meat juices or water) so your food
* does not get overdone.
0 To pull the rack over the door you must tilt the rack up at the front. If the rack is loaded with food, tilting the rack could cause the food to spill. To avoid spilling, do not try to pull out the rack when removing large amounts of food.
Usinpinsulatedbakeware,ovenproof qlassware,anddarkmetalpans
;When baking with insulated cookie sheets or baking pans, place them in the bottom third of the oven. You may need to increase the recom- mended baking times, so test for doneness before removing from the oven.
l When using ovenproof glassware or dark
bakeware, reduce the oven temperature by 25°F | ||
but use the same baking time. Because these | ||
pans absorb heat, producing darker bottom | ||
. | . | .I |
browning and cnsprer crusts, place rne rack in the center of the oven. When baking pies and bread, you can use the temperature suggested in the recipe.
FORBESTAIRClRCUlATlON
Hot air must circulate around the pans in the oven for even heat to reach all parts of the oven.
This results in better baking.
l Place the pans so that one is not directly over the other.
0 For best results, allow l
0 Use only 1 cookie sheet in the oven at a time.
Where to place pans: |
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WHEN YOU HAVE | PLACE |
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1 pan | In center of the oven | rack. | ||
2 | pans | Side by side or slightly | ||
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| staggered. |
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3 | or 4 pans | In opposite | corners | on |
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| each oven | rack. Stagger | |
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| pans so no pan is directly | ||
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| over another. |
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