Positioning racks and
For baking/roasting with one rack, place the rack so the top of the food will be centered in the oven.
Rack placement for specific foods:
pans
Personal Injury Hazard
FOOD
Frozen pies, large roasts, turkeys
Angel and bundt cakes, most quick breads, yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes, nonfrozen pies
RACK POSlTlON
1st or 2nd rack guide bottom
2nd rack guide from bottom
2nd or 3rd rack guide from bottom
l Always position oven rack(s) in desired location before turning oven on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven is hot, use potholders or oven mitts to protect hands.
l Do not place items on the open oven door.
l Be careful when installing and removing large food items from sixth rack position. Food will be close to hot surfaces, including oven bottom and sides.
When baking on two racks, arrange racks on first and third rack guides from bottom.
NOTE: For recommended rack placement when broiling, see “Broiling
Failure to follow the above precautions may resuft in personal injury.
6th oven rack position
(roasting rack)
When roasting food too large to be placed in oven with rack in lowest position, place rack on bottom of oven.
For proper roasting, follow these guidelines: l The rack must be level.
l
l
Use adequate amount of liquid (meat juices or water) so food does not get overdone.
Do not try to pull rack out over door. Rack will be at the same level as door when door is opened.
6th oven rack position
9
