11
USING YOUR RANGE

General guidelines

Follow this section carefully to get the best
cooking results.
•Before turning on the oven, place oven racks
where you need them.
•To move a rack, pull it out to the stop, 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.
•When baking/roasting with 1 rack, place the
rack so the top of the food will be centered in
the oven.
•When baking/roasting on 2 racks, position racks
in oven to allow good circulation of air around all
the food.
•Do not place items on the oven door when it
is open.
POSITIONING RACKS AND PANS

Rack placement for specific foods:

FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
NOTE: For information on where to place your
rack when broiling, see “Broiling guide” later in
this section.
Using insulated bakeware, ovenproof
glassware, and dark metal pans
•When baking with insulated cookie sheets
or baking pans, place them in the bottom
third of the oven. You may need to in-
crease the recommended baking times,
so test for doneness before removing from
the oven.
•When using ovenproof glassware or dark
bakeware, reduce the oven temperature
by 25°F but use the same baking time.
Because these pans absorb heat, produc-
ing darker bottom browning and crispier
crusts, place the rack in the center of the
oven. When baking pies and bread, you
can use the temperature suggested in
the recipe.