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Notes:
• The use of the offset rack is denoted in the list as an “o”
after the rack position number.
• When baking on two or three racks, check foods at the
minimum suggested time to avoid over-browning or
over-cooking.
• Do not cover an entire rack with aluminum foil or place foil
on the oven bottom. Baking results will be affected and
damage may occur to the oven bottom.
Rack Position #2:
Roasting small cuts of meat, cakes in tube or bundt pans,
casseroles.
Rack Position #2o (offset on #2):
Roasting, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and turkey, custard pie, dessert souffle.
Multiple Rack Cooking:
Two racks: Use #2o and #4.
Three racks (convection cooking - select models):
Use #1, #3o, #4. (See illustration on page 13.)
Create-A-Space
TM
Half Rack
(select models)
Select wall oven models are
equipped with a convertible
half rack. The left side of
the rack can be removed
to accommodate a large
roaster on the lower
rack. The right side of
the rack is still
available to hold a
casserole dish.
Notes:
• The removable section of the rack can be used as a
roasting rack in the broiling pan. Do not use the top
insert when using the rack in the broiling pan.
• The removable section of the rack can be used as a
cooling rack or trivet.
• Make sure oven is cool before removing or reinstalling
the half rack.
• Do not use cookware that extends beyond edge of rack.
• For best results, allow two inches between the pan
placed on the rack and the oven side wall.
• Use caution when removing items from the half rack to
avoid burns.
• Carefully remove items from the lower rack to avoid
disturbing the half rack.
14
Oven Cooking
Reviewed by Stewart, Steven | Released