USING YOUR RANGE
USING THE OVEN
Positioning racks and pans
Place the oven racks where you need them before turning on the oven.
•To move a rack, pull it out to the stop position, raise the front edge and lift it out.
•Be sure the rack(s) is level.
•Use pot holders or oven mitts to protect your hands if rack(s) must be moved while the oven is hot.
•For best performance, cook on one rack. Place the rack so the top of the food will be centered in the oven.
Where to place pans:
WHEN YOU HAVE | PLACE |
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|
1 pan | In center of the oven rack. |
|
|
2 pans | Side by side or slightly |
| staggered. |
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3 or 4 pans | In opposite corners on |
| each oven rack. Stagger |
| pans so no pan is directly |
| over another. |
|
|
•When cooking with two racks, arrange the racks on the 2nd and 4th rack guides.Two sheets of cookies may be baked if sheets are switched at ap- proximately three quarters of the total bake time. Increase baking time, if necessary.
•For best results allow 2 inches of space around each pan and between pans and oven walls.
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.
Rack placement for specific foods:
FOOD | RACK POSITION |
Frozen pies, large | 1st or 2nd rack |
roasts, turkeys, angel | guide from bottom |
food cakes |
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|
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Bundt cakes, most | 2nd rack guide |
quick breads, yeast | from bottom |
breads, casseroles, |
|
meats |
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|
|
Cookies, biscuits, | 2nd or 3rd rack |
muffins, cakes, | guide from bottom |
nonfrozen pies |
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NOTE: For information on where to place your rack when broiling, see “Broiling guidelines” later in this section.
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