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Forbestresults,bakefoodsononerackat a timeasdescdbedinthis manual. However,
very good resultscan be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking, because the oJroulatingheated air resultsin more evenbrowning. For two rack
cooking,the conventionalbake ovenprovides very goodbaking results especiallywhen
pans can be staggered, suchas with (ayer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: ¢ookies, cupcakes, roils, biscuits, muffins, pies, pizzas, appetizers, and
snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions;
• Use temperature and times in this manual as a guide for best results.
• Fortwo rack baking, rackpositions#20 and 4 arebest for most baked productsbut
positions#2 and 4 also provide acceptable results.
• For three rack baking usepositions#1, 30 and 4. One exception is pizza. (See p.
37.)
• Sincefoods on positions#1 and4willusuallybedonebeforefoodsonpasition#3o,
additional ooeking time will be needed for browning foods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits,rolls, or muffins, allow 1to 2 more minutes. Frozen pies and pizzas, which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Frozenpies inshiny aluminum pans shouSdbe placed on cookiesheetsand baked
on rack positions #1, 3o and 4.
• Cookiesheets should be placedlengthwise, sideto side,in front of the fan for more
even browning.
• Oven meatsare recommended for energy conservation. Use rack positions #1 and
30 or#20 and 4 and Convect Roast.
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