Home canning information
l Use the largest surface unit for best
results.
l Start with hot water.‘This reduces the time the control is set on high. Reduce
heat setting to lowest position needed to keep water boiling.
l Refer to your canner manual for specific instructions.
Positioning racks and
General guidelines
l Always position oven rack(s) in desired location before turning oven on.
l To move rack(s), lift rack(s) at front and pull out.
lBe sure the rack(s) is level.
l If rack(s) must be moved while oven is hot, use pot holders or oven mitts to protect hands.
l For baking/roasting wlth one rack, place the rack so the top of the food will be centered in the oven.
l When baking on two racks, arrange racks on the bottom and third level from the bottom.
For best air circulation
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.
lPlace the pans so that one is not directly over the other.
lFor best results, allow 1l/2 to 2 inches
l Use only one cookie sheet in the oven at one time.
Use the following as a guide to determine where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
1lans
Rack placement for specific Foods:
FOOD | 1 RACK POSITION |
Frozen pies, large Lowest level or
roasts, turkeys, 2nd level from
angel food cakes bottom
Bundt cakes, most 2nd level from
quick breads, yeast bottom breads, casseroles,
meats
Cookies, | biscuits, | 2nd | or 3rd level |
muffins, cakes, | from | bottom | |
nonfrozen | pies |
|
|
MOTE: For recommended rack placement Nhen broiling, see “Broiling rack position :hart” on page 15.
Place in opposite corners on each oven |
|
rack. Stagger pans so no pan is directly | 9 |
over another. |
