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Using Your Oven
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Place the oven 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
if rack(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.
Where to place pans:
WHEN YOU HAVE PLACE
1 pan In center of the oven rack.
2 pans Side by side or slightly
3 or 4 pans In opposite corners on each
oven rack. Stagger pans so
no pan is directly over
another.
• 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.
Frozen pies, large roasts, 1st or 2nd rack
turkeys, angel food cakes guide from bottom
................Bu_ ..................................................................................................
breads, yeast breads, from bottom
casseroles, meats
Cookies, biscuits, muffins, 2nd or 3rd rack
cakes, nonfrozen pies guide from bottom
NOTE: For information on where to place your rack
when broiling, see "Broiling guidelines" later in this
section.
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE BEST USED FOR GUIDELINES
Light colored aluminum • Light golden crusts • Use temperature and time recommended
• Even browning in recipe.
• Brown, crisp crusts
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• May reduce baking temperature 25°F.
• Use suggested baking time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware, • Brown, crisp crusts • May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets or • Little or no bottom browning • Place in the bottom third of oven.
baking pans • May need to increase baking time.
Stainless steel • Light, golden crusts • May need to increase baking time.
• Uneven browning
Stoneware • Crisp crusts • Follow manufacturer's instructions.
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