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OVEN USE
14
OVEN RACKS
The oven comes standard with (3) oven racks and three position roller assisted rack supports. A two-
piece porcelainized steel broiler pan is included with this oven. Rack positions are numbered starting
from the bottom of the oven, with rack #1 closest to the bottom and rack #3 closest to the top.
RACK 3: Used for most broiling, toasting bread,and two-rack baking.
RACK 2: Used for most baked goods on a cookie sheet or jelly roll pan, or frozen convenience
foods, for two-rack baking,baking bread, or large cakes.
RACK 1: Used for roasting small cuts of meat, large casseroles, baking loaves of bread, cakes (in
either tube,bundt,or layer pans),for roasting large cuts of meat and large poultry,pies,souffles,
or angel food cake,or for two-rack baking.
RACK POSITIONS
For optimum results, air must circulate freely within the oven and around the food. To help
ensure this, place food in the center of the oven. Allow two inches between the edge of the
pan(s) and the oven walls.
Use one rack for optimum baking results of
cakes,cookies or biscuits.
Position the rack so the food is in the center of
the oven.Use rack position 2.
If cooking on two racks, stagger the food to
ensure proper air flow (see illustration to the
right).
If cooking on two racks, use rack positions 2 and
3 for cakes. When using cookie sheets, never
place two cookie sheets on one rack. Stagger
them on racks 2 & 3 as illustrated.
If roasting a large turkey, place the turkey on rack 1.
Do not use cookware that extends beyond the edge of the rack.
PAN POSITIONS
1 PAN
2 PANS
3-4 PANS
Center the rack in the middle of the oven and center the pan on the
oven rack.
Allow 1-2 inches of space between pans and oven walls
Use two racks and stagger pans so one pan is not directly over
another pan.