Jenn-Air WW27110 Use And Care Manual page 9

The rackpositions notedare generallyrecommended for the best browning results and
mostefficientcookingtimes. For manyfood items, excellentresultscan be achieved
when usingoneofsevera/different rack positions. Referto bakingand mastingsections
for recommendations for specificfoods.
Different Racks
One flat rack and one offset rack are packaged with your oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number. Note
W27200, WM27260 and WW27210: Convection models received a second flat rack
to be used for three rack baking. Note WW27110 and WW27210 Owners: An additional
offset rack is packaged in your oven.
--4 (flat rack)
_3o (offset rack)
_t (flat rack)
Rack Uses
Rack Position #4o (offset rack on #4):
Most broiling.
Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Rack Position #3o (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream
pie, layer cakes, main dish souffle.
Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell,
large casseroles.
Rack Position #20 (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie,
dessert souffle.
Multiple Rack Cooking:
Two racks, use #20 and #4. Three racks, use #1 ,#3o, and #4,