Positioning racks and
For baking/roasting with one rack, place the rack so the top of the food will be cen- tered in the oven.
Rack Placement for specific foods:
FOOD |
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| 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 |
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|
|
|
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Cookies, | biscuits, | 2nd or 3rd level | |||
muffins, | cakes, | from bottom | |||
nonfrozen | oies |
| |||
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 17.
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.
l For best results, allow 1l/2 to 2 inches
lUse 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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