Filter
Top Products
The rack positionsnotedare generallyrecommendedforthe bestbrowningresultsand
mostefficientcookingtimes. For manyfood items, excellentresultscan be achieved
when using one ofseveral different reckpositions. Referto bakingandroastingsections
for recommendationsfor specificfoods.
Different Racks
One flat reck and one offset reckwas packaged withyour oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number. Note
SVE47600 Owners: An additional flat rack was packaged inyour oven.
i
4 (flat rack)
• 30 (offset rack)
1 (flat rack)
Rack Uses
Rack Position #40 (offset rack on #4):
Most broiling.
Rack Position #3:
Mostbaked goodson cookiesheets,cakes (sheetand layer).
Rack Position #30 (offset rack on #3):
Most baked goodson cookiesheets,frozen conveniencefoods, fresh fruit pie,
cream pie, layer cakes, main dishsouffle.
Rack Position #2:
Roastingsmallcuts of meat, cakes(tube,bundt orlayer),frozenfruitpie,pie shell,
large casseroles.
Rack Position #20 (offset rack on #2):
Roastingsmall cuts of meat, loavesofbread, angelfoodcake.
Rack Position #1:
Large cutsofmeat andlargepoultry,angelfoodcake,loavesof bread,custard pie,
dessert souffle.
Multiple Rack Cooking:
Two racks,use#2o and #4. Three racks,use #t,#3o, and#4.
21