Rack Positions; Different Racks; Rack Uses; Multiple Rack Cooking - Jenn-Air EXPRESSIONS W30400 Use And Care Manual

The rack positions noted are generally recommendedfor the best browningresults and
most efficient cooking times. For many food items, excellent results can be achieved
whenusingoneofseveraldifferentrackpositions. Referto bakingand roastingsections
for recommendationsfor specific foods.
Different Racks
Two flat racksand one offset rack were packagedwith your oven. The useof the offset
rack is denoted in the list below and the charts as an "o" after the rack number. Note
WW30430 Owners: An additional offset rack and flat were packaged in your oven.
_'_F 4 (flat rack)
3o (offsetrack)
1 (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 #30 (offset rack on #3):
Most bakedgoods on cookie sheets, frozen conveniencefoods, 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):
Roastingsmall 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,#30, and #4.