Magic Chef CES1350AAH Owner's Manual page 21

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Do not cover an entire oven rack or oven bottom with
aluminum foil. This will reduce heat circulation, result in
poor baking and may damage the oven bottom.
A small piece of foil may be used to catch spillovers.
Place it on a lower rack several inches below the food.
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Do not cover the broiler insert with aluminum foil. This
prevents fat from draining into the pan below and
increases flare-ups and smoke. However, the broiler
pan may be lined with foil for easier clean-up.
Preheating is necessary for baking.
It is not necessary to preheat for roasting.
To preheat, set the oven to the desired temperature and
allow about 8 to 15 minutes for the oven to preheat.
When the oven reaches the preset temperature, the
oven wil! beep.
Selecting a temperature higher than desired will NOT
preheat the oven any faster, and may have a negative
effect on baking results.
For optimum results, air must circulate freely within the
oven and around the food, To help ensure this, place
food in the center of the oven. Allow two inches
between the edge of the pan(s) and the oven walls.
Use one rack for optimum baking results of cakes,
cookies or biscuits.
Position the rack so the food is in the center of the
oven. Use either rack position 2 or 3.
If cooking on two racks, select
models, stagger the food to _._
ensure proper air flow.
If cooking on two racks,
select models, use rack
positions 2 and 4 for
cakes and rack positions 1
and 4 or 2 and 5 when using
cookie sheets. Never place two cookie sheets on one
rack.
If roasting a large turkey, place the turkey on rack 1 and
the side dishes on rack 5.
RACK 5 (highest position): Used for toasting bread, or for
two-rack baking.
RACK 4: Used for most broiling and two-rack baking.
RACK 3: Used for most baked goods on a cookie sheet or
jelly roll pan, or frozen convenience foods, or for two-rack
baking.
RACK 2: 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.