Rack Positions - Jenn-Air D156 Use And Care Manual

Rack Positions
The rack positions noted are generally recommended for the best browning results
and most efficient cooking times. For many food items, excellent results can be
achieved when using one of several different rack positions. Refer to baking and
roasting sections for recommendations for specific foods.
Different Racks:
Two flat racks and one offset rack were packaged with your oven. The use of the
offset rack is denoted in the list below and the charts as an "o" after the rack number.
4 (flat rack)
-- 30 (offset rack)
l\ -- 1 (flat rack)
Use I_ek Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard
pie, dessert souffle.
Use Rack Position #2o (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Use Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie,
pie shell, large casseroles.
Use Rack Position #3o (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit
pie, cream pie, layer cakes, main dish souffle.
Use Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Use Rack Position #4o (offset rack on #4):
Most broiling.
Multiple Rack Cooking:
Two rack, use #20 and 4. Three rack, #1, 30, and 4.
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