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Pan
Surface unit
. 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.
l Refer to your canner manual for specific
instructions.
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 pans
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 baklng on two racks, arrange
racks on the bottom and third level from
the bottom.
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,
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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