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Positioning racks and pans
For baking/roasting with one rack,
place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD
RACK POSITION
Frozen pies, large Lowest level or
roasts, turkeys, angel
2nd level from
food cakes
bottom
Bundt cakes, most
2nd level from
quick breads, yeast
bottom
breads, casseroles,
meats
Cookies, biscuits,
2nd or 3rd level
muff ins, cakes,
from bottom
nonfrozen pies
When baking on two racks,
arrange racks
on bottom and third level from bottom.
To change rack position,
lift rack at front
and pull out.
NOTE:
For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 15.
Personal Injury Hazard
l Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven
is hot, use pot holders or oven mitts
to protect hands.
Failure to follow the above precautions
could result in personal injury.
For best air circulation
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.
l
Place
the pans so that one is not directly
over the other.
l
For best results, allow
1 i/2 to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (3 cm).
l
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 corners on each oven
rack. Stagger pans so no pan is directly
over another.
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