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P
OSITIONING RACKS AND PANS
Extra oven rack position (roasting rack)
Use this rack position when roasting food too large
Extra oven rack position
•
To pull the rack over the door you must tilt the
rack up at the front. If the rack is loaded with
food, tilting the rack could cause the food to spill.
To avoid spilling, do not try to pull out the rack
when removing large amounts of food.
F
OR BEST AIR CIRCULATION
Hot air must circulate around the pans in the oven
•
Use only 1 cookie sheet in the oven at a time.
CONT
(
to be placed on the first
rack position.
For proper roasting,
follow these guide-
lines:
•
The rack must be level.
•
Use an adequate
amount of liquid in the
pan (meat juices or
water) so your food
does not get overdone.
for even heat to reach
all parts of the oven.
This results in better
baking.
•
Place the pans so
that one is not directly
over the other.
•
For best results,
allow 1
1
⁄
-2 inches of
2
space around each
pan and between pans
and oven walls.
.
)
Using insulated bakeware, ovenproof
glassware, and dark metal pans
•
When baking with insulated cookie sheets
or baking pans, place them in the bottom
third of the oven. You may need to in-
crease the recommended baking times,
so test for doneness before removing from
the oven.
•
When using ovenproof glassware or dark
bakeware, reduce the oven temperature
by 25°F but use the same baking time.
Because these pans absorb heat, produc-
ing darker bottom browning and crispier
crusts, place the rack in the center of the
oven. When baking pies and bread, you
can use the temperature suggested in
the recipe.
Where to place pans:
WHEN YOU HAVE
PLACE
1 pan
In center of the oven rack.
2 pans
Side by side or slightly
staggered.
3 or 4 pans
In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
USING YOUR RANGE
9
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