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Using the Oven English | 28 |
Using the Oven
Oven Operation
Bake Rack Positions
Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest and number five
level is at the top.
NOTE: Rack positions are general recommendations for
baking; however, if a recipe calls for a different rack
position than those given, then the recipe or package
directions should be followed.
Secondary Oven (48" Models)
Main Oven One Rack Baking
Main Oven Two Rack Baking
Main Oven Three Rack Baking
If three-rack baking is desired, the Convection Bake mode
is best.
Getting the Best Results
• Minimize opening the oven door(s).
• Use the rack position recommended by the recipe.
• Use the bakeware recommended in the recipe.
• Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
• For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Preheating the Oven
• Most cooking times in recipes are designed for a
preheated oven and require that the oven already be at
a certain temperature before cooking starts. Refer to
your recipe for preheating recommendations
.
• Preheating time depends on the temperature setting
and the number of racks in the oven.
Bakeware Type
• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
• Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may
affect the baking time.
Pan Placement
• Allow at least 1" (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
Figure 28: Oven Rack Positions
Level BAKE Mode
#3 -- Best used for most baked items.
#2 -- When additional height is needed.
-- Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without
over-browning the top.
Level BAKE Mode
#3 -- Best used for most baked items.
#2 -- If the item is tall, such as an angel food cake.
-- Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without
over-browning the top.
-- When large pieces of meat or poultry are
roasted, such as a prime rib of beef or a
turkey.
2
1
3
4
5
Levels BAKE or CONVEC BAKE Mode
#2 & #4 Dual Fuel
#3 & #5 Gas
-- Casserole dishes
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