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The rackpositionsnotedare generallyrecommendedfor the best browningresults and
mostefficientcookingtimes. Formanyfooditems,excellentresultscan be achieved
whenusingoneofsevera/differentrackpositions. Refertobakingandmastingsections
for recommendationsfor specificfoods.
Different Racks
One flat rack and one offset rack are packaged with your oven. The use of the offset
rack is denoted in the listbelow and the charts as an "o" after the rack number. Note
W27200, WM27260 and WW27210: Convection models received a second flat rack
to be used forthree rack baking. Note WW27110 and WW27210 Owners: Anadditional
offset rack is packaged in your oven.
--4 (flat rack)
_3o (offset rack)
_t (flat rack)
Rack Uses
Rack Position #4o (offset rack on #4):
Most broiling.
Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Rack Position #3o (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream
pie, layer cakes, main dish souffle.
Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell,
large casseroles.
Rack Position #20 (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie,
dessert souffle.
Multiple Rack Cooking:
Two racks, use #20 and #4. Three racks, use#1,#3o, and #4,
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