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The rackpositions notedaregenerally recommendedfor the best browningresults and
most efficient cookingtimes. For many food items, excellent results can be achieved
whenusingoneofseveraldifferentrackpositions. Referto bakingand roastingsections
for recommendationsfor specificfoods.
Different Racks
Two flat racksand one offsetrackwere packagedwith your oven. The useof theoffset
rackis denoted in the list below and the charts as an "o" after the rack number. Note
WW30430 Owners: An additional offset rack and flat were packaged in your oven.
_'_F 4 (flat rack)
3o (offsetrack)
1 (flat rack)
Rack Uses
Rack Position #4o (offset rack on #4):
Most broiling.
Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Rack Position #30 (offset rack on #3):
Most bakedgoods on cookiesheets,frozenconveniencefoods, freshfruit pie, cream
pie, layer cakes, main dish souffle.
Rack Position #2:
Roasting smallcuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell,
large casseroles.
Rack Position#20 (offset rack on #2):
Roastingsmall cuts of meat, loaves of bread, angel food cake.
Rack Position#1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie,
dessert souffle.
Multiple Rack Cooking:
Two racks, use #20 and #4. Three racks, use #1,#30,and #4.