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Rack Positions
Large Main Oven One Rack Baking
• When baking on one rack, best results are obtained in
the bake mode (see Bake).
• When roasting a turkey or a large piece of meat,
convection bake may be used. Rack #2 is the most
appropriate rack.
Two Rack Baking
• Racks #2 and #4 are most appropriate when using the
convection bake mode. Round cake pans should be
staggered on racks #2 and #4. Rectangular (9 x 13)
cake pans and cookie sheets should be placed on rack
#2 directly under the one on rack # 4.
• This may be used for cakes, cookies, biscuits and other
foods for which two rack baking is desirable.
• When several casseroles, frozen pies or cakes are to
be baked, use racks #2 and #4.
• These two racks can also be used for a large oven
meal.
Three Rack Baking
• When several sheets of cookies are to be baked, bake
them on racks #1, #3,and #5. Place the baking sheets
directly above each other on the respective racks to
allow air to flow around the baking sheets.
Bakeware Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets with only two sides give the best results.
Aluminum commercial half-sheets or professional
cooking utensils may be used but baking times may be
increased.
Placement
• For better browning, utensils such as cookie sheets,
jelly roll pans and rectangular baking pans should be
placed crosswise on the rack with the shorter sides on
the right and the left. This allows the air to circulate
freely.
• When baking on more than one rack, cookie sheets
and rectangular (9 x 13) cake pans should not be
staggered; round cake pans should be staggered.
CAUTION:
WHEN USING THE OVEN IN ANY MODE
Never use aluminum foil to cover the oven racks
or to line the oven. It can damage the oven and
cause a fire hazard if heat is trapped under it.
See page 4.
Setting Bake/Convection Bake/Extended Bake
Bake / Convection Bake
These cooking modes are for baking, roasting or warming using one, two or three racks.
Figure 25: Oven Controls for 36” Range