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.
•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 approximately three quarters of the total bake time. Increase baking time, if necessary.
•For best results allow 2 inches (5 cm) 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.
Where to place pans:
WHEN YOU | PLACE |
HAVE |
|
|
|
1 pan | In center of the oven rack. |
|
|
2 pans | Side by side or slightly |
| staggered. |
|
|
3 or 4 pans | In opposite corners on |
| each oven rack. Stagger |
| pans so no pan is |
| directly over another. |
|
|
Rack placement for specific foods:
FOOD | RACK POSITION |
Frozen pies, large | 1st or 2nd rack |
roasts, turkeys, | guide from bottom |
angel food cakes |
|
|
|
Bundt cakes, most | 2nd rack guide |
quick breads, yeast | from bottom |
breads, casseroles, |
|
meats |
|
|
|
Cookies, biscuits, | 2nd or 3rd rack |
muffins, cakes, | guide from bottom |
nonfrozen pies |
|
|
|
NOTE: For information on where to place your rack when broiling, see “Broiling guidelines” later in this section.
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