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OVENCo K=N
Oven Racks
RACK 2: Used for roasting small cuts of meat, casseroles,
baking loaves of bread, bundt cakes or custard pies.
RACK 1: Used for roasting large cuts of meat and poultry,
frozen pies, dessert souffles or angel food cake.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4, or I and 4.
The oven has two racks. All racks are designed with a lock-
stop edge.
To remove:
1. Pull rack straight out until it
stops at the lock-stop position.
2. Lift up on the front of the rack
and pull out.
To replace:
1. Place rack on the rack supports in the oven.
2. Tilt the front end up slightly. Slide rack back until it clears
the lock-stop position.
3. Lower front and slide back into the oven.
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.
Rack Positions
RACK 5 (highest position):
Used for toasting bread or
broiling thin, non-fatty foods.
RACK 4: Used for most
broiling.
RACK 3: Used for most
baked goods on a cookie
sheet or jelly roll pan, layer
Two Rack Baking
cakes, fruit pies, or frozen convenience foods.
Half Rack Accessory
A half rack, to increase oven
capacity, is available as an
accessory. It fits in the left, upper
portion of the oven and provides
space for a vegetable dish when a
large roaster is on the lower rack.
Contact your Jenn-Air dealer for
the the "HALFRACK" Accessory
Kit.
11
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