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USING THE OVEN
Place the racks where you need them before
turning on the oven.
• To move a rack, pull it out to the stop position,
raise the front edge and lift it out.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to protect your hands
if rack(s) must be moved while the oven is hot.
• For best performance,
cook on one rack. Place
the rack so the top of the food will be centered in
the oven.
• When cooking with two racks, arrange the racks
on the 2nd and 4th rack guides. Two sheets of
cookies may be baked if sheets are switched at
approximately
three quarters of the total bake
time. Increase baking time, if necessary.
• For best results, allow 2 inches of space around
_h[_
each pan and betwean
pans and oven walls. Hot
air must circulate around
the pans in the oven for
I
even heat to reach all
_-_I_j_.
_
parts of the oven. This
_]_
_
_
results in better baking.
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.
Rack placement
for specific
foods:
FOOD
RACK POSITION
Frozen pies, large
1st or 2nd rack guide
roasts, turkeys,
from bottom
angel food cakes
Bundt cakes, most
2nd rack guide from
quick breads, yeast
bottom
breads, casseroles,
meats
Cookies, biscuits,
2nd or 3rd rack guide
muffins, cakes,
from bottom
nonfrozen pies
NOTE: For information on where to place your rack
when broiling, see "Broiling guidelines,"
pp. 22, 23.
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