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Use the largest surface unit for best results.
Also, use a canner/pan which can be centered
over the surface unit.
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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.
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Refer to your canner manual for specific
instructions.
Positioning racks and pans
General guidelines
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For baking/roasting with one rack, place the
rack so the top of the food will be centered in
the oven.
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When baking on two racks, arrange racks
on bottom and third level from bottom.
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Always position oven rack(s) in desired
location before turning oven on.
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Be sure the rack(s) is level.
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if rack(s) must be moved while oven is hot,
use pot holders or oven mitts to protect hands.
Rack placement for specific foods:
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FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
RACK POSITION
Lowest level or 2nd
level from bottom
Bundt cakes, most quick
2nd level from
breads, yeast breads,
bottom
casseroles, meats
Cookies, biscuits,
muffins, 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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