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‘OSlTlONINC RACKS AND PANS (CONT.)
Extra oven rack position (roasting rack)
Use this rack position when roasting food too large
amount of liquid in the
ov’en rack Do&ion
pan (meat juices or
water) so your food
to be placed on the first
rack position.
For proper roasting,
follow these guide
lines:
0 The rack must be
level.
0 Use an adequate
does not get overdone.
0 To pull the rack over the door you must tilt the
rack up at the front. If the rack is loaded with
food, tilting the rack could cause the food to spill.
To avoid spilling, do not try to pull out the rack
when removing large amounts of food.
Using insulated bakeware, ovenproof
glassware,
and
dark metal pans
0 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.
0 When using ovenproof glassware or dark bake-
ware, 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.
‘OR BEST AIR ClRCUl.ATlON
Hot air must circulate around the pans in the oven
Where to place pans:
for even heat to reach
all parts of the oven.
WHEN YOU HAVE PLACE
This results in better
1 pan
In center of the oven rack.
baking.
0 Place the pans so
2 pans
Side by side or slightly
that one is not directly
staggered.
over the other.
3 or 4 pans
In opposite corners on
l
For best results,
each oven rack. Stagger
allow 1 X-2 inches of
pans so no pan is directly
space around each pan
over another.
i and between pans and
oven walls.
0 Use only 1 cookie sheet in the oven at a time.
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