USING YOUR RANGE
Positioning racks and pans
General guidelines
•Before turning on the oven, place oven racks where you need them.
•To move rack(s), lift rack(s) at front and pull 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 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.
Bakeware tips
•When baking with insulated cookie sheets or baking pans, place them in the bottom third of the oven. You may need to increase the recommended baking times, so test for doneness before removing from the oven.
•When using ovenproof glassware or dark bakeware, reduce the oven tempera- ture by 25°F, but use the same baking time. Because these pans absorb heat, producing 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.
Rack placement for specific foods:
FOOD | 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 |
|
Cookies, biscuits, | 2nd or 3rd level |
muffins, cakes, | from bottom |
nonfrozen pies |
|
|
|
NOTE: For recommended rack placement when broiling, see the “Broiling rack position chart.”
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