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The rackpositionsnotedaregenerallyrecommendedfor thebest browningresultsand
mostefficientcooking times. For many fooditems, excellentresultscan be achieved
whenusingoneofseveraldifferentrackpositions, Referto bakingandroastingsections
for recommendationsfor specific foods.
Different Racks
Two flat racks andone offset rackare packagedwithyour oven. The useofthe offset
rack is denotedin the list below and the chartsas an "o" afterthe racknumber.
4 (flat rack)
3o (offset rack)
1 (flat rack)
Rack Uses
RackPosition#4o(offset rack on #4):
Most broiling.
RackPosition#3:
Mostbaked goodson cookiesheets,cakes (sheet and layer).
RackPosition#30 (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie,
cream pie, layercakes, maindish souffle.
RackPosition #2:
Roastingsmallcutsof meat,cakes(tube,bundtor layer),frozenfruit pie,pie shell,
large casseroles.
RackPosition #20 (offset rack on #2):
Roastingsmallcutsof meat,loaves of bread, angelfood cake.
RackPosition #1:
Largecutsofmeatand largepoultry,angelfoodcake,loavesofbread,custardpie,
dessert souffle.
Multiple Rack Cooking:
Two racks,use #20 and #4. Three racks,use #1,#3o, and #4.
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