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For best results,bakefoodson one rackat a time as describedin thismanual. However,
very good resultscan be obtainedwhen baking quantitiesof foods on multipleracks.
Quantity cooking providesbothtime and energy savings.
The convection oven is suggestedfor mostmultiplerackcookLng, especially three rack
cooking,becausethe circulatingheatedair resultsin moreeven browning than radiant.
For two rack cooking,the conventionalbake oven providesvery good bakingresults
especiallywhen pans can be staggered,such as with layercakes and fresh pies.
Many foods can be preparedon three racks at the same time. These are just a few
examples:cookies,cupcakes,rolls, biscuits,muffins,pies,frozen conveniencefoods,
pizzas, appetizers, and snack foods.
To obtainthe best resultsin muitiplerack cooking,followthese suggestions:
• Use temperatureand times in this manual as a guide for best results.
• For two rack baking, rack positions #2 and 4 are best for most baked products,but
rack positions#1 and 4 also provideacceptableresults.
• For three rackbaking use positions#1, 3 and 5.
• Sincefoods on positions#1 and 5 willusuallybe donebeforefoodson position#3,
additionalcookingtime will be needed for browningfoods on the mLddle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls,or muffins, allow 1 to 2 more minutes. Frozen pies and pizzas, which
should be baked on a cookie sheet, need about 3 to 6 more minutes.
• Stagger small pens, such as layer cake pans, in the oven.
• Frozen pies in shiny aluminum pans should be placed on cookie sheets and baked
on rack positions #1, 3 and 5.
• Oven meals are recommended for energy conservation. Use Convection Roast
mode and rack positions #1 and 4 or #2 and 4.
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