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For bestresuits,bake foodson one rack at a timeas describedin thismanual. However,
very good resultscan be obtainedwhen baking quantitiesof foodson multiple racks.
Quantitycookingprovidesbothtime and energysavings.
The convectionoven is suggestedfor most multiplerack cooking,especially three rack
cooking, b ecausethe circulating heatedair resultsin more evenbrowningthan radiant.
For two rack cooking,the conventionalbake oven providesvery good baking results
especiallywhen pans can be staggered,such as with layer cakes and fresh pies.
Many foods can be preparedon three racksat the same time. These are just a few
examples:cookies,cupcakes,mils, biscuits,muffins,pies,frozen conveniencefoods,
pizzas, appetizers,and snack foods.
To obtainthe best resultsin multiplerack cooking,followthese suggestions:
• Use temperatureand times in this manual as a guidefor best results.
• For tworack baking, rack posit_ons # 2 and 4 are best for most baked products,but
rack positions#1 and 4 also provide acceptable results.
• Forthree rack bakinguse positions#1, 3 and 5.
• Sinoefoodson positions #1 and 5 willusuallybe done beforefoodson position#3,
add(tional c ook(ng time w(ffbe neededfor browningfoodson the middle rack. An
additionalminute is needed for thin foods such as cookies. For foods such as
biscuits,rolls,or muffins,allow1 to 2 more minutes. Frozenpies and pizzas,which
shouldbe baked on a cookie sheet, need about3 to 6 more minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Frozen piesin shiny aluminum pans should be placedon cookie sheets and baked
on rackpositions#1, 3 and 5.
• Ovenmealsare recommended for energyconservation.Use ConvectRoastmode
and rackpositions#1 and 4 or #2 and 4.
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