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USING YOUR RANGE
FOOD
Frozen pies, large
roasts, turkeys,
angel food cakes
Bundt cakes, most
quick breads,
yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
Positioning racks and pans
Place the oven racks where you need them
before turning on the oven.
•
To move a rack, pull it out to the stop
position, raise the front edge and lift it out.
•
Be sure the rack(s) is level.
•
Use pot holders or oven mitts to protect
your hands if rack(s) must be moved while
the oven is hot.
•
For best performance, cook on one rack.
Place the rack so the top of the food will
be centered in the oven.
•
When cooking with two racks, arrange the
racks on the 2nd
and 4th rack
guides. Two
sheets of
cookies may be
baked if sheets
are switched at
approximately
three quarters of
the total bake
time. Increase baking time, if necessary.
•
For best results allow 2 inches of space
around each pan and between pans and
oven walls. 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.
Where to place pans:
WHEN YOU HAVE
1 pan
2 pans
3 or 4 pans
PLACE
In center of the
oven rack.
Side by side or
slightly staggered.
In opposite corners
on each oven rack.
Stagger pans so no
pan is directly over
another.
Rack placement for specific
foods:
NOTE: For information on where to place
your rack when broiling, see “Broiling guide-
lines” later in this section.
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