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English 26
Bake Rack Positions
Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest (Figure 29).
Placement
• Allow at least 1" (25.4mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• Stagger bakeware so that one is not directly above
another. Allow 1
1
/
2
” (38mm) above and below each
pan.
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
• Casserole dishes may also be baked using these two
levels. The Convection Bake mode may also be used.
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.
Figure 29: Large Electric Main Oven
with Rack Positions
4
5
3
2
1