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Positioning racks and pans
For baking/roasting with one rack, place the
rack so the top of the food will be centered in the
oven.
Rack placement for specific foods:
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FOOD
1 RACK POSITION 1
Frozen pies, large
roasts, turkeys
Personal Injury Hazard
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Alwavs position oven rack(s) in desired
locatibn’before turning oven.on. Be sure
the rack(s) is level.
Angel and bundt cakes,
most quick breads,
yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes, non-
frozen pies
bottom
t-i
2nd or 3rd 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 “Broiling rack position chart” on
page 16.
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If 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
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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For best results, allow 1!4 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).
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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.
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