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USING THE OVEN
Place the racks where you need them before
turning on the oven.
• To move a rack, pull it out to the stop position,
raise the front edge and lift it out.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to protect your hands
ifrack(s) must be moved while the oven is hot.
• For best performance, cook on one rack. Place
the rack so the top of the food will be centered in
the oven.
• When cooking with two racks, arrange the racks
on the 2rid and 4th rack guides. Two sheets of
cookies may be baked if sheets are switched at
approximately three quarters of the total bake
time. Increase baking time, if necessary.
• For best results, allow 2 inches of space around
each pan and between pans and oven walls. Hot
air must circulate around the pans in the oven for
even heat to reach all parts of the oven. This
results in better baking.
Where to place pans:
WHEN YOU HAVE PLACE
1 pan In center of the oven rack.
2 pans Side by side or slightly
staggered.
3 or 4 pans In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large 1st or 2nd rack guide
roasts, turkeys, from bottom
angel food cakes
Bundt cakes, most 2nd rack guide from
quick breads, yeast bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd rack guide
muffins, cakes, from bottom
nonfrozen pies
Use this rack position when roasting food too large ....................................................................................................
to be placed on the first NOTE: For information on where to place your rack
rack position, when broiling, see "Broiling guidelines," pp. 19, 20.
For proper roasting,
follow these guidelines:
• To avoid spillage,
remove food before
pulling out the rack.
• Tilt the rack up at the
front before pulling it
oven rack position over the door.
• Use an adequate amount of liquid in the pan
(meat juices or water) so your food does not get
overdone,
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