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Positioning racks and pans
For baking/roasting with one rack the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1 l/z to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooklng, follow these guidelines
for specific foods:
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Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level. _
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Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
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Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling rack position chart” on
page 16.
For best air circulation
The hot air must circulate around the pans in the
oven for even heat to reach all parts of the oven.
This results in better baking.
. Place the pans so that one is not directly over the
other.
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Allow 1% to 2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
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Use only one cookie sheet in the oven at one time.
Use the following as a guide to determine where to
place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack
Three or four pans
Place in opposite comers on each oven rack.
Stagger pans so no pan is directly over another.
NOTE: “Oven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking or roasting
results. Use a reliable kitchen timer to keep track of
the cooking time.
Personal Injury Hazard
. Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
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If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions may
resutl in personal injury.
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