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RACK AND PAN ARRANGEMENT
Put oven rack(s)
in place bef(;re
turning
011 the oven. Rack
positions
are numbered
1 to 4, starting
at the
bottom
with
number
1. In general,
when using
only
one
rack,
position
No. 2 should
be used. When
using
two racks,
posltions
No
2 and 4 work best.
When
using
cookie
sheets,
piace
them
with
the long
side
toward
the-front
of the
over
and
centered
on the
rack.
When
using
two
cookie
sheets
at
the
same
time
use rack
~USIIIUI:,
No. 2 and 4. Tht: cookies
on the lower
rack
may
be done
1 - 2 mintites
before
the ones
on the
higher
rack.
You may want
to switch
rack
positions
when
baking
IS half way finished.
Pans
too close
to each
other,
to oven
walls
or to the oven
bottom
block
the free
movement
of air. Improper
air move-
ment
causes
uneveli
Drowning
and cooking.
I here
should
be 1% to 2 inches
of air space
on all sides
of
each
pan in the oven
See tips on this page.
When
using
a large
flat pan
that
covers
most
of
the
rack. center
on one rack.
Wnen
baking
a sponge
or
angel
food
cake,
center
on
one
rack
In
the
lowest
postlon.
Sheet Cake, Cookies,
Biscuits
'.-
i
Angel
Food or
SpongeCake
The pan or pans
ustng
the
least
amount
of rack
area
should
be placed
on lowest
of the two racks.
Cake Layers, Pies,
Casseroles,
3 Pans
When
using
two racks
and
several
pans, stagger
them
so no pan is directly
above
another.
1
,.----- _ _
~_
Cake Layers, Pies,
4 Pans (staggered)
----
-..-_
PREHEATING
Preheating
lets the oven
heat
evenly
before
the food
is put
in. Allow
about
10 minutes
at temperatures
less than 350" F
and about
15 minutes
at 350" F or more.
With
recipes
that
call
for an oven
preheated
to a certain
temperature.
it is very
Important
that
you
follow
those
in-
structions
It is not
likely
that
you
will
get
good
baking
results
every
time
without
preheallng
to
the
needed
temperature,
unless
the recipe
says
to start
in a cold oven.
After
the
oven
is preheated
and
you are
ready
to put the
food
in, try to have
every
thing
handy
so that
you will
not
10
have to ieave
the oven
door
open
for an extended
period
of
time.
Opening
the door
often
to check
the food
during
baking
makes
It lmposslble
for the oven
to stay at the temperature
you have selected.
Try to time
your
baking
and check
only
when
close
to being
finished.
Note:
When
using
cookware
made
of oven
proof
glass
or
pottery,
Teflon
coated
cookware
and
dull
or darkened
pans
in the oven,
be sure
to reduce
recipe
temperature
by
25" F (see choosing
Cookware
Chart,
page
14).
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