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POSITIONING RACKS AND PANS
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
NOTE: For information on where to place your rack
when broiling, see “Broiling guide” on page 25.
USING YOUR RANGE
General guidelines
Follow this section carefully to get the best
cooking results.
•
Before turning on the oven, place oven racks
where you need them.
•
To move a rack, pull it out to the stop, raise the
front edge, and lift it out.
•
Be sure the rack(s) is level.
•
Use pot holders or oven mitts to protect your
hands if rack(s) must be moved while the oven
is hot.
•
When baking/roasting with 1 rack, place the
rack so the top of the food will be centered in
the oven.
•
When baking/roasting on 2 racks, arrange the
racks on the 2nd and 4th rack guides from the
bottom.
•
Do not place items on the oven door when it
is open.
Using insulated bakeware, ovenproof
glassware, and dark metal pans
•
When baking with insulated cookie sheets or
baking pans, place them in the bottom third of
the oven. You may need to increase the recom-
mended baking times, so test for doneness
before removing from the oven.
•
When using ovenproof glassware or dark
bakeware, reduce the oven temperature by 25°F
but use the same baking time. Because these
pans absorb heat, producing darker bottom
browning and crispier crusts, place the rack in
the center of the oven. When baking pies and
bread, you can use the temperature suggested in
the recipe.