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For best air circulation
The 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.
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Place the pans so that one is not directly over
the other.
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Allow 1
V2
to
2
inches (4-5 cm) of space around
each pan and between pans and oven walls.
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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.
NOTE: “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting resub. Use a reliable kitchen timer to
keep track of the cooking time.
Using aluminum foil for baking
Use aluminum foil to catch spillovers from pies or
casseroles.
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Place the foil on the oven rack below the rack
with the food. The foil should have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish holding the food.
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Do not cover the entire rack with aluminum foil.
It will reduce air circulation and cause poor
cooking resuks.
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Do not line oven bottom or entire oven rack with
foil or other liners. Poor baking will result.
Electrical Shock and-fire Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.
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