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Oven Operation
Oven Racks
MULTIPLE RACK COOKING:
Two rack (conventional or convection baking, select
models): Use rack positions 2 and 4, or 1 and 4.
Three rack (convection baking, select models): Use rack
The oven racksaredesigned with a lock-stop edge. Convec- positions l, 3 and 5. (See illustration left column.)
tion models have three racks. Conventional bake models
have two racks.
• ", Half Rack (select models) . Tabs
out until it stops at the lock- To install in oven: Support_
stop position; lift up on the 1. Always install half rack
front of the rack and pull out. when oven is cool•
To replace: Place rack on the 2. To install, grasp top center of
rack support in the oven; tilt the front end up slightly; slide the half rack. Align the side
rack back until it clears the lock-stop position; lower front arm support between the top
and slide back into the oven. fourth and fifth oven rack guides• Insert the twotabs on the
back frame of the half rack into the slots on the upper left
Do notcoveran entire rack with aluminum foil orplacefoil rear of the oven wall•
on the oven bottom. Baking results will be affected and
damage may occur to the oven bottom. 3. Push firmly on thetop surface of the half rack until the tabs
slide into the slots and the half rack side arm support rests
on the fourth oven rack guide.
Rack Positions 4. Check for proper installation
, . by placing your hand on the II I_v---/ /(
.... _) top surface of the half rack
s and pressing down firmly.
" --'_ _ --4 To remove from the
oven:
2 top center of the half rack and
pull upward until the back tabs _m, in
• 1 on the rack slide out of the oven
back slots.
Three rack convection baking (select models).
RACK 5 (highest position):
Used for toasting bread orbroiling thin, non-fatty foods.
RACK 4:
Used for most broiling.
RACK 3:
Used for mostbaked goods on acookie sheet orjelly roll
pan, layer cakes, fruit pies, orfrozen convenience foods.
RACK 2:
Used for roasting small cuts of meat, casseroles, baking
loaves of bread, bundt cakes or custard pies.
RACK 1:
Used for roasting large cuts of meat and poultry, frozen
pies, dessert souffles or angel food cake.