USING YOUR RANGE
POSITIONING RACKS AND PANS (CONT.)
Extra oven rack position (roasting rack)
Use this rack position when roasting food too large to be placed on the first rack position.
| For proper roasting, |
| follow these guide- |
| lines: |
| •The rack must be level. |
| •Use an adequate |
| amount of liquid in |
| the pan (meat juices |
Extra oven rack position | or water) so your food |
does not get overdone. |
•To pull the rack over the door you must tilt the rack up at the front. If the rack is loaded with food, tilting the rack could cause the food to spill. To avoid spilling, do not try to pull out the rack when removing large amounts of food.
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.
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.
•Place the pans so
that one is not directly
over the other.
•For best results, allow
•Use only 1 cookie sheet in the oven at a time.
Where to place pans:
WHEN YOU HAVE | PLACE |
|
|
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. |
|
|
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