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Positioning
racks and pans
For baking/roasting
with one reck, place the
rack so the top of the food will be centered iii the
oven.
Rack placement
for specific
foods:
FOOD
1 RACK POSlTlON
Frozen pies, large
roasts, turkeys
Lowest level or
2nd level from
bottom
Angel and bundt cakes,
most quick breads,
yeast breads,
casseroles,
meats
2nd level from
bottom
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd le\rel
from bottom
When baking
on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended
rack placement 'Nhen
broiling, see "Broiling rack position chart" o 1
page 16.
Personal
Injury Hazard
l
Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l
If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
could result in personal injury.
For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach all parts of the eve?.
This results in better baking.
l
Place the pans so that one is not directly over
the other.
l
For best results, allow 1K to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (2.5 cm).
l
Use only one cookie sheet in the oven a. one
time.
Use the following
as a guide to determilqe
where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over arother.
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