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18
OVEN COOKING
Create-A-Space
TM
Half Rack
(lower oven only)
The range is equipped with a
convertible half rack. The left side
of the rack can be removed to
accommodate a large roaster
on the lower rack. The right
side of the rack is still available
to hold a casserole dish.
Notes:
• The removable section of the rack can be used as a
roasting rack in the broiling pan. Do not use the broiler
insert when using the rack in the broiling pan.
• The removable section of the rack can be used as a
cooling rack or trivet.
• Make sure oven is cool before removing or reinstalling
the half rack.
• Do not use cookware that extends beyond edge of rack.
• For best results, allow two inches between the pan
placed on the rack and the oven side wall.
• Use caution when removing items from the half rack to
avoid burns.
• Carefully remove items from the lower rack to avoid
disturbing the half rack.
To remove oven racks:
• Pull rack straight out until it stops at the lock-stop position;
lift up on the front of the rack and pull out.
• For RollerGlide
TM
rack, pull both the rack glide and rack
base out together.
To replace oven racks:
• Place rack on the rack support in
the oven; tilt the front end up
slightly; slide rack back until it
clears the lock-stop position; lower
front and slide back into the oven.
Baking and Roasting with the
RollerGlide
TM
Rack (lower oven only)
Baking
• For optimal baking results when baking on one rack, use
the RollerGlide
TM
rack.
• When baking on two racks, use the RollerGlide
TM
rack in
the bottom rack position, and the flat rack in the upper rack
position.
Roasting
• When roasting large cuts of meat and poultry, use the
RollerGlide
TM
rack for ease of movement.
Rack Positions (lower oven)
5
4
3
2
1
RACK 5: Use for toasting bread or broiling very thin foods or
two-rack baking.
RACK 4: Use for two-rack baking and for broiling.
RACK 3: Use for most baked goods on a cookie sheet or jelly
roll pan, layer cakes, fruit pies, or frozen convenience foods
and for broiling.
RACK 2: Use for roasting small cuts of meat, casseroles,
baking loaves of bread, bundt cakes or custard pies and two-
rack baking.
RACK 1: Use for roasting large cuts of meat and poultry,
frozen pies, dessert souffles or angel food cake and two-rack
baking.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4, 1 and 4, or 2 and 5.
Three rack: Use rack positions 1, 3 and 5.
Baking Layer Cakes on Two Racks
For best results when baking cakes on two racks, use racks 2
and 4.
Place the cakes on the rack as shown.