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The rackpositionsnotedare generallyrecommendedforthebestbrowningresultsand
mostefficientcookingtimes. Formanyfooditems,excellentresultscanbe achieved
whenusingonaofsevera/differentrackpositions. Refertobakingand reastingsections
for recommendationsfor specificfoods.
Different Racks
Oneflat reckand one offsetreckare packagedwithyouroven. The useofthe offset
rackisdenotedinthe listbelowand thechartsas an "o"after the racknumber. Note
W27200, WM27260 and WW27210: Convectionmodelsreceiveda secondflat rack
tobeusedforthreereckbaking.NoteWW27110 andWW27210 Owners: Anadditional
offsetrackispackagedinyouroven.
4 (flatrack)
3o (offset rack)
1 (flat rack)
Rack Uses
Rack Position #4o (offset rack on #4):
Most broiling.
Rack Position #3:
Mostbaked goodson cookiesheets,cakes (sheetand layer).
Rack Position #3o (offset rack on #3):
Mostbakedgoodsoncookiesheets,frozenconveniencefoods,freshfruitpie,cream
pie,layercakes,main dishsouffle.
Rack Position #2:
Roastingsmallcutsof meat,cakes(tube,bundtor layer),frozenfruitpie, pieshell,
largecasseroles.
Rack Position #20 (offset rack on #2):
Roastingsmallcutsof meat,loavesof bread, angelfoodcake.
Rack Position #1:
Largecutsof meatand largepoultry,angelfoodcake, loavesof bread,custardpie,
dessertsouffle.
Multiple Rack Cooking:
Two racks,use#2o and #4. Three racks,use#1,#3o,and #4.
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