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For bestresults,bake foodsonone rackata timeasdescribedinthis manual. However,
very good results can be obtainedwhen baking quantitiesof foods on multiple racks.
Quantity cooking provides bothtime and energysavings.
Convect Bake is suggested for most multiple rack cooking, especially three rack
cooking,becausethe circulatingheatedair resultsinmore evenbrowning. Fortwo rack
cooking,the conventionalbake ovenprovidesvery goodbaking resultsespeciallywhen
pans can be staggered,such aswith layercakes and fresh pies.
Many foods can be preparedon three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, 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 manualas a guide forbest results.
• For two rackbaking,rackpositions #20and4 arebestfor most bakedproductsbut
positions #2 and 4 also provideacceptable results.
• Forthreerackbakinguse positions#1,3o and4. Oneexceptionis pizza.(Seepage
21.)
• Sincefoodson positions#1and 4will usuallybedonebeforefoodson position#3o,
additionalcooking time will be neededfor browningfoods on the middlerack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits,rolls, ormuffins,allow 1to2 more minutes. Frozenpiesandpizzas,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 in shinyaluminumpansshould beplaced oncookie sheetsand baked
on rack positions #1, 30 and 4.
• Cookiesheetsshouldbe placedlengthwise,side toside, infrontof thefan for more
even browning.
• Ovenmealsare recommendedfor energyconservation. Userackpositions#1 and
30 or #2o and 4 and Convect Roast.
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