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The rackpositions notedare generallyrecommended for the bestbrowningresultsand
mostefficientcookingtimes. For manyfood items,excellentresultscan be achieved
when using one of severa/ different rackpositions. Referto bakingand roastingsections
for recommendations f or specificfoods. Threeflat rackswere packagedwithyouroven.
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1
Rack Uses
Rack Position #5:
Toastingbread.
Rack Position #4:
Most broiling.
Rack Position #3
Most baked goods on cookiesheets, cakes (sheet and layer), frozen convenience
foods, fresh fruit pie, cream pie, main dishsouffle.
Rack Position #2:
Roastingsmallcuts of meat, cakes (tube or bundt),custardpie, pie shell, loaves of
bread, large casseroles.
Rack Position #1:
Large cuts of meat and large poultry,angel food cake, frozen fruit pies, desseK
souffle.
Multiple Rack Cooking;
Two racks,use #2 and #4 or #1 and #4. Three racks, use #1, #3 and #5.
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