Filter
Top Products
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least
1’12
to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper ceoklng, follow these guklellnes
for speclfk foods:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE For recommended rack placement when
broiling, see a reliable cookbook.
Personal Injury Hazard
l Always position oven rack(s) in desired
kxzation before turning oven on. Be sure
the rack(s) is level.
l lf rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions may
result in personal injury.
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.
l Place the pans so that one is not directly over
the other.
l Allow 1’12 to 2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
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 comers on each oven rack.
Stagger pans so no pan is dirtily over another.
NOTE: “Oven peeking’ may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
9