Rack Positions; Different Racks; Rack Uses - Jenn-Air SVD48600 Use And Care Manual

The rackpositionsnotedare generallyrecommended for the best browningresultsand
mostefficientcookingtimes. For many food items,excellentresultscan be achieved
when using one ofsevera/ different rack positions. Referto bakingend roasting sections
for recommendationsfor specificfoods.
Different Racks
, Two flat racksand one offsetrackare packagedwithyour oven. The use of the offset
rack is denotedin the listbelow and the chartsas an "o" after the rack number,
4 (flat rack)
30 (offset rack)
1 (flat rack)
Rack Uses
Reck Position #40 (offset reck on #4):
Most broiling.
Rack Position #3:
Most baked goods on cookiesheets, cakes (sheet and layer).
Rack Position #3o (offset rack on #3):
Most baked goods on cookiesheets, frozen conveniencefoods, fresh fruit pie,
cream pie, layer cakes, main dish souffle.
Rack Position #2:
Roastingsmallcuts of meat,cakes (tube, bundtor layer),frozen fruitpie, pie shell,
large casseroles,
Reck Position #2o (offset rack on #2):
Roastingsmall cutsof meat, loaves of bread, angel foodcake.
Reck Position #1:
Large cuts of meat and large poultry, angel foodcake, loaves of bread, custard pie,
desseK souffle.
Multiple Rack Cooking:
Two racks, use #2o and #4. Three racks, use #1, #3o, and #4.
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