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For best results, bake foods on one rack at a time as described inthis manual. However,
very good resuffs can 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 circulating heated air results in more even browning, For two rack
cooking, the conventional bake oven provides very good baking results especially when
pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, roils, biscuits, muffins, pies, pizzas, appetizers, and
snack foods.
To obtain the best resu}ts in multiple rack cooking, follow these suggestions:
• Use temperature and times in this manual as a guide for best results.
• For two rack baking, rack positions #20 and 4 are best for most baked products but
positions #2 and 4 also provide acceptable results.
• For three rack baking use positions #1, 3o and 4. One exception is pizza. (See p.
33.)
• Since foods on positions #1 and 4 will usually be done before foods on position #3o,
additional cooking 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, roils, or muffins, allow 1 to 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.
• Frozen pies in shiny aluminum pans should be placed on cookie sheets and baked
on rack positions #!, 3o and 4.
Coek'le sheets should be placed lengthwise, side to side, Lnfront ofthe fan for more
even browning.
• Oven meals are recommended for energy conservation. Use rack positions#t and
3o or #2o and 4 and Convect Roast.
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