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RACK ARRANGEMENTS
All models are supplied with five racks and have a maximum operating capacity of six racks per oven.
The 11-position rack supports provide for maximum flexibility and proper rack spacing.
The following arrangements are recommended. The
position numbers are in numerical sequence starting at the
bottom (Fig. 4).
Arrangement #1 — Five racks in positions #2, #4, #6, #8
and #10 for cookies or reconstitution of frozen lunches at
maximum capacity. These are also the recommended
positions for general baking in sheet pans with products
not over 2
1
/
inches (64 mm) high.
2
Arrangement #2 — Four racks in positions #1, #4, #7 and
#10 are for general baking in sheet pans, muffin pans, pie
or cake tins and pudding pans 3
products not over 4 inches (102 mm) high. This arrangement
can also be used for casseroles or meat dishes in #200
series food service pans 12 x 20 x 2
64 mm).
Arrangement #3 — Three racks in positions #1, #5 and #9 are for baking breads or cakes in loaf or tube
pans and high meringue pies. This arrangement can also be used for casseroles, meat dishes or
cooking in pans up to 5
Arrangement #4 — Two racks in positions #1 and #6 are for cooking turkeys and other roasts up to
7 inches (178 mm) high.
With the rack in position #1, there is limited space for a water pan (see cooking chart in this manual).
When mixed loads or partial loading is regular practice, some users have developed other rack
arrangements to suit their particular needs.
SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven. Yeast breads do not usually rise as
much in a convection oven as in a conventional oven. Therefore it is usually necessary to allow fuller
proof, 2
1
/
to 3 times increase in volume, for best results.
2
Pies: When baking pies in your convection oven, three or four pies should be put on an 18 x 26" sheet
or bun pan. This procedure helps the bottom crust to bake, makes handling easier and reduces the
possibility of boilover spoiling the appearance of the pies on the lower racks.
PROPER UTENSILS
The use of proper utensils can enhance oven operation. Medium and lightweight pans allow the product
to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation.
1
/
inches (89 mm) high with
2
1
/
" (305 x 508 x
2
1
/
inches (140 mm) deep with products up to 6 inches (152 mm) high.
2
– 12 –
#11
#10
#9
#8
#7
#6
#5
#4
#3
#2
#1
RACK POSITION
Fig. 4
PL-52806
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