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Positioning racks and pans
For baking/roasting with one rack,
place
the rack sothe top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD
1 RACK POSITION
Frozen pies, large
roasts, turkeys
Angel and bundt
cakes, most
quick breads,
yeast breads,
casseroles, meats
Lowest level or 2nd
level from bottom
2nd level from
bottom
Cookies, biscuits,
2nd or 3rd level
muffins, cakes,
from bottom
nonfrozen pies
When baking on two racks,
arrange racks
on bottom and third level from bottom.
NOTE:
For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 17.
To remove racks:
1. Pull
rack toward you.
2. Tilt up
front end.
3. Pull
rack out.
To replace racks:
1. Place
rack on rack guides.
2. Tilt up
front end.
3. Push
rack in until it clears the stop.
4.
Lower
front and
push
rack in the rest of
the way.
Personal Injury Hazard
*Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l
If rack(s) must be moved while oven
is hot, use potholders or oven mitts 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 results in better baking.
l
Place
the pans so that one is not directly
over the other.
l
For best results, allow
1% to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (2.5 cm).
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 corners on each oven
rack. Stagger pans so no pan is directly
over another.
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