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Rack Positions
RACK 7 (highest position):
For toasting bread or
broiling thin, non-fatty
foods.
RACK 6: Used for most
broiling and multiple rack
baking.
RACK 5: For multiple rack
baking.
7
6
5
4
3
2
1
Oven
Bottom
Three-rack
Convection Baking
(select models)
RACK 4: Used for most baked goods on a cookie sheet or jelly
roll pan, fruit pies, or frozen convenience foods. Also use for
broiling chicken pieces or for multiple rack baking.
RACK 3: For casseroles, baking loaves of bread, bundt cakes
or custard pies.
RACK 2: Used for roasting small cuts of meat, frozen pies,
dessert souffles or angel food cake. Also used for multiple rack
baking.
RACK 1: Used for roasting large cuts of meat and poultry.
MULTIPLE RACK COOKING: Two rack: Use rack positions
2 and 5.
Three rack ([convection only): Use rack positions 2, 4 and 6
(see illustration).
Notes:
o When convect baking on two or three racks ([select
models), check foods at the minimum suggested time to
avoid over-browning or over-cooking.
Do not cover an entire rack with aluminum foil or place foil
on the oven bottom. Baking results will be affected and
damage may occur to the oven bottom.
Baking Layer Cakes on Two Racks
2O
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