Positioning racks and
For baking/roasting with one reck, place the rack so the top of the food will be centered iii the oven.
Rack placement for specific foods:
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| FOOD | 1 RACK | POSlTlON | ||
Frozen |
| pies, large | Lowest level or | |||
roasts, | turkeys | 2nd | level | from | ||
|
|
|
| bottom |
| |
Angel | and | bundt cakes, | 2nd | level | from | |
most quick | breads, | bottom |
| |||
yeast | breads, |
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|
| ||
casseroles, | meats |
|
|
| ||
Cookies, | biscuits, | 2nd | or 3rd le\rel | |||
muffins, | cakes, | from | bottom | |||
nonfrozen | pies |
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|
| ||
When baking on two racks, arrange racks on bottom and third level from bottom.
NOTE: For recommended rack placement ‘Nhen broiling, see “Broiling rack position chart” o 1 page 16.
For best air circulation
Hot air must circulate around the pans in the oven for even heat to reach all parts of the eve?. This results in better baking.
lPlace the pans so that one is not directly over the other.
l For best results, allow 1K to 2 inches
lUse only one cookie sheet in the oven a. one time.
Use the following as a guide to determilqe 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 arother.
pans
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 potholders or oven mitts to protect hands.
Failure to follow the above precautions could result in personal injury.
