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Positioning racks and pans
For baking/roasting
wlth one rack, place
theracksothetopofthefoodwillbe
centered in the oven.
Rack placement for spdfk foods:
FOOD
RACK POSITION
Frozen pies, large
Lowest level or
roasts, turkeys,
2nd level from
angel food cakes
bottom
Bundt cakes, most
2nd level from
cpkp&Yt ~onl
meats ’
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cookies, biscuits,
2nd or 3rd level
muffii, 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 16.
Personal Injury Hazard
l
Always position oven rack(s) in
desired bcatbn before turning oven
on. Be sure the rack(s) is level.
l
If rack(s) must be moved while oven
ishot,usepotholdersorovenmitts
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 resutts in better baking.
l Ptacathepanssothatoneisnotdirectly
over the other.
l
For best results, allow
1’5% to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
beaminimumspaceofl inch(3cm).
l Usaonlyonecookiesheetintheovenat
one time.
Usa the following as a gukle 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 pana
Place in opposite comers on each oven
rack. Stagger pans so no pan is directly
over another.
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