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:
FOOD |
|
| RACK POSITION | ||
Frozen | pies, | large | Lowest level or | ||
roasts, turkeys, angel 2nd level from | |||||
food cakes |
| bottom | |||
Bundt | cakes, | most | 2nd | level from | |
quick | breads, | yeast | bottom | ||
breads, | casseroles, |
|
| ||
meats |
|
|
|
|
|
Cookies, | biscuits, | 2nd | or 3rd level | ||
muff ins, | cakes, | from | bottom | ||
nonfrozen pies
pans
When baking on two racks, arrange racks on bottom and third level from bottom.
To change rack position, lift rack at front and pull out.
NOTE: For recommended rack placement when broiling, see “Broiling rack position chart” on page 15.
Personal Injury Hazard
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 pot holders or oven mitts to protect hands.
Failure to follow the above precautions could result in personal injury.
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 1i/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
Place in opposite corners on each oven rack. Stagger pans so no pan is directly over another.
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