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RACK POSITIONS
TIPS FOR BAKE
PREHEATING THE OVEN
Preheat the oven before cooking
any foods, including large pieces
of meat or poultry. See your recipe
for preheating recommendation.
Preheating time depends on the
temperature setting and the num-
ber of racks in the oven.
GETTING THE BEST RESULTS
• Minimize opening the door:
• Use a minute timer.
• Use the interior oven
lights.
• Choose the right size utensil;
use the utensil recommended
in the recipe.
• Store the broiler pans outside
the ovens. An extra pan without
food, affects the browning and
cooking.
• The type of pan used affects
the browning:
• For tender, golden brown
crusts, use light non-stick/
anodized or shiny metal
utensils.
• For brown crisp crusts, use
dark non-stick/anodized or
dark, dull metal utensils or
glass bakeware. These may
require lowering the bake
temperature 25°F.
BAKEWARE TYPE
• Metal bakeware (with or without
a non-stick finish), heat-proof
glass, glass-ceramic, pottery,
or other utensils suitable for
the oven.
• Suitable cookie sheets have a
small lip on one side only.
Heavy sheets or those with
more than one side may affect
the baking time.
• The 36" and 48" ovens will
hold a full-sized commercial
baking sheet (18" x 26").
Bake
Large Gas Main Oven with Rack Positions
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SECTION FIVE: USING THE COOKTOP
Bake Rack Positions
Rack level positions in the oven are numbered like an elevator. Number one
level is the lowest.
LARGE MAIN OVEN
One Rack Baking
• The Bake mode is best for baking on one rack with rack level #3 used for
most baked items. If the item is tall, such as an angel food cake, rack
level #2 may be used. Pies are best baked on rack level #2 to make certain
the bottom of the crust is done without over browning the top. When large
pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
• Rack levels #2 and #5 may be used when baking on two levels. Foods such
as cookies and biscuits work well using these two racks. Casserole dishes
may also be baked using these two levels.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake mode should be used.
SECONDARY OVEN (48" Models)
• Baking on rack #3 will result in the best product. When additional
height is needed, rack #2 may be used. The use of rack #2 with pies
will result in a crisp bottom crust without over baking the top.
• If two rack baking is desired in this small oven, use racks #2 and #5.
For best results, stagger baking pans front to rear with the pan on
rack #2 toward the rear and the pan on rack #5 toward the front.
■ Placement
▲ Allow at least 1" of space between the pans and the oven walls so
heat can circulate around each pan.
▲ Stagger baking utensils so that one is not directly above another.
Allow 1-
1
/2 inches above and below each pan.
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