Positioning racks and pans
For baking/roasting with one rack, place the rack so the top of the food will be centered in the oven.
Rack placement for specific foods:
|
| 4 |
I | FOOD | 1 RACK POSITION 1 |
Frozen pies, large roasts, turkeys
Angel and bundt cakes,
most quick breads,bottom yeast breads,
casseroles, meats
Cookies, | biscuits, | 2nd | or 3rd level |
muffins, | cakes, non- | from | bottom |
frozen pies |
| ||
|
|
| |
Personal Injury Hazard
l Alwavs position oven rack(s) in desired locatibn’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 may result in personal injury.
When baking on two racks, arrange racks on bottom and third level from bottom.
NOTE: For recommended rack placement when broiling, see “Broiling rack position chart” on 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 oven. This results in better baking.
lPlace the pans so that one is not directly over the other.
l For best results, allow 1!4 to 2 inches
lUse only one cookie sheet in the oven at one time.
Use the following as a guide to determine 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 another.
9
