Rack Positions
Large Main Oven One Rack Baking
•When baking on one rack, best results are obtained in the bake mode (see Bake).
•When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack.
Two Rack Baking
•Racks #2 and #4 are most appropriate when using the convection bake mode. Round cake pans should be staggered on racks #2 and #4. Rectangular (9 x 13) cake pans and cookie sheets should be placed on rack #2 directly under the one on rack # 4.
•This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.
•When several casseroles, frozen pies or cakes are to be baked, use racks #2 and #4.
•These two racks can also be used for a large oven meal.
Three Rack Baking
•When several sheets of cookies are to be baked, bake them on racks #1, #3,and #5. Place the baking sheets
directly above each other on the respective racks to allow air to flow around the baking sheets.
Bakeware Type
•Aluminum bakeware gives the best browning results.
•Cookie sheets with only two sides give the best results. Aluminum commercial
Placement
•For better browning, utensils such as cookie sheets, jelly roll pans and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely.
•When baking on more than one rack, cookie sheets and rectangular (9 x 13) cake pans should not be staggered; round cake pans should be staggered.
CAUTION:
WHEN USING THE OVEN IN ANY MODE Never use aluminum foil to cover the oven racks or to line the oven. It can damage the oven and cause a fire hazard if heat is trapped under it. See page 4.
Setting Bake/Convection Bake/Extended Bake
Bake / Convection Bake
These cooking modes are for baking, roasting or warming using one, two or three racks.
Figure 25: Oven Controls for 36” Range
English 23
