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Before Using the Oven
Oven Racks and Rack Positions
Yourrange has 6 oven rackpositionsto accommodate manytypesof
cookingand cookware.
Positionoven reck beforeturning
oven on.
1. Pullrackforward to stop
position.
2. Raise frontedge of reckand pull
untilrack isout ofoven.
3. Place rackin new reckposition.
• Curved edge of reckmust be
towardrear ofoven.
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l"
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Rack Position Guidelines for Baking,
Roasting and Braising
Rack
Position
2
3
4
5
6
Food Type
Puffpastryproducts,strudels,casseroles, muffins,
small porkloin and Eye of Roundroast.
Halvedchickens,whom porktenderloin,Cornishhens,
potpies,frozen pizzas, quickbreads(corn bread,
biscuits)
Roast tenderloinof beef, whole chicken,whole porkloin,
roastedvegetables such as acornor spaghettisquash.
Whole turkey,capons, tip roasts and dressings
Largecutsof roast meats such as top round,
standingribroast, crownroastof lamb and bostonbutts.
Baked and sweet potatoes, fiat breads and cobblers.
Aluminum Foil
I A wm im ]
To avoid dskofpersonalinjury,
propertydamage orfire, do not
lineoven bottom, racks,or broiler
pan and gridwithaluminumfoil.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip or
spill. The pan must not touch the oven
walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
Rack Position Guidelines for Broiling
Rack
Position
1
2
3
Food Type
Boneless pork chops,boneless skinlesschickenbreast,
fishfillets,tuna steaks.
1/2 to 3/4"thick beef ortuna steaks,or porkchops.
LondonBroil.
1 to 1 1/2"thick steaks, 1 to 2"thick pork chops.
Lobstertails•