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USING THE OVEN
Yourrange willfeature oneor two oven racks.The oven rack
in. Pull the rack out to the lock-stop position to be sure it is
is designedwitha safety lock-stop position to keep the rack
positioned correctly and then return it to its normal position.
from accidently coming completely out of the oven when
pulling the rack out to add or remove food.
It is important that air can circulate freely within the oven and
around the food. To help ensure this, place food on the
center of the oven rack. Allow one to two inches between the
i
CAUTION: Do not attempt to change the rack positions
edge of the utensil(s) and the oven walls.
when the oven is hot.
For optimum baking results of cakes,-cookies or biscuits,
use one rack. Position the rack so the food is in the center of
Toremove: Besuretherackiscool. Pullthe rack straight out
the oven. Use either rack position 2 or 3.
untilitstopsat the lock-stopposition. T iltthefrontend ofthe
Ifcookingonmorethanone rack,staggerthe foodtoensure
rackup and continuepullingthe rack outof the oven.
properair flow.
To replace: Placethe rackon the rack supportsand tiltthe
If cookingon two racks,depending on baking results, use
front endof the rack upslightly. Slideit back untilitclearsthe
rack positions 2 and 4, 1 and 3 or rack positions 4 and 1.
lock-stop position.Lower the front and slidethe rack straight
Never place two cookie sheets on one rack.
RACK 4
Used for broiling thin foods and some two-rack
(highestposition)
baking.
RACK 3
Used for most baked goods on a cookie sheet or
jelly roll pan, or frozen convenience foods, for two-
rack baking or broiling.
RACK2
Used for roasting small cuts of meat, large
casseroles, baking loaves of bread, cakes (in
either tube, bundt, or layer pans) or two-rack
baking.
RACK 1
Used for roasting large cuts of meat and large
•
poultry, pies, souffles, or angel food cake, or for
/
two-rack baking.
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