Loading ...
Loading ...
Loading ...
Rack Positions
The rack positions noted are generally recommended for the bestbrowning results and
most efficient cooking times. Refer to baking and roasting sections for recommenda-
tions for specific foods.
Use Rack Position #1:
Large cuts of meat and large poultry, angel food cake, frozen fruit pie, dessert
souffle.
Use Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer) custard pie, pie shell, large
casseroles, loaves of bread.
Use Rack Position #3
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream
pie, layer cakes, main dish souffle.
Use Rack Position #4:
Most broiling.
Multiple Rack Cooking:
Two racks, use #2 and #4 or #1 and #4.
11
Loading ...
Loading ...
Loading ...