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Pan
l Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
i-*Surface unit
-
l Refer to your canner manual for specific
inst.,i ens.
-11111
l Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit.
Positioning racks and
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General guidelines
l Always position oven rack(s) in desired
location before turning oven on.
l To move rack(s), lift rack(s) at front and
pull out.
l 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.
l For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
l When baking on two racks, arrange
racks on the bottom and third level from
the bottom.
pans
Rack placement for specific
foods:
FOOD
Frozen pies, large
roasts, turkeys,
angel food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
RACK POSITION
Lowest level or
2nd level from
bottom
2nd level from
bottom
Cookies, biscuits,
muff ins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 17.
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