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Follow this section carefully to get the best
cooking results.
• Before turning on the oven, place oven racks
where you need them.
• To move a rack, pull it out to the stop, 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.
• When baking/roasting
with 1 rack, place the
rack so the top of the food will be centered in
the oven.
• When baking/roasting
on 2 racks, position racks
in oven to allow good circulation of air around all
the food.
Frozen pies, large
1st or 2nd rack
roasts, turkeys, angel
guide from bottom
food cakes
Bundt cakes, most
2nd rack guide
quick breads, yeast
from bottom
breads, casseroles,
meats
muffins, cakes,
guide from bottom
nonfrozen pies
NOTE: For information on where to place your
rack when broiling, see "Broiling guidelines" later in
this section.
• Do not place items on the oven door when it
is open.
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE
TYPE
BEST USED FOR
GUIDELINES
Light colored aluminum
• Light golden crusts
• Use temperature and time recommended
• Even browning
in recipe.
• Brown, crisp crusts
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• May reduce baking temperature 25°F.
• Use suggested baking time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
• Brown, crisp crusts
• May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets or
• Little or no bottom browning
• Place in the bottom third of oven.
baking pans
• May need to increase baking time.
Stainless steel
• Light, golden crusts
• May need to increase baking time.
• Uneven browning
Stoneware
• Crisp crusts
• Follow manufacturer's instructions.
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