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USING YOUR OVEN
Positioning rack(s) and pans
The racks are designed with stop locks. When
placed correctly on the rack supports, they will
stop before coming completely out of the oven
and will not tilt when you are removing food
from them or placing food on them.
To remove a rack from the oven, pull it toward
you, tilt the front end upward, and pull it out.
General guidelines
Follow this section to get the best cooking
results.
• Always place oven racks where you need
them before turning on the oven.
• To move a rack, pull it out to the stop, raise
the front edge, and lift it out.
• Be sure the rack(s) is level.
• If rack(s) must be moved while the oven is
hot, use pot holders or oven mitts to protect
your hands.
• When baking/roasting with 1 rack, place the
rack so the top of the food will be centered in
the oven.
• Do not place items on the oven door when it
is open.
NOTE: For information on where to place your
racks when broiling, see "Broiling chart" on
page 11.
BAKING TIPS:
When baking with insulated cookie sheets or
baking pans, place them in the bottom third
of the oven. You may need to increase the
recommended baking times, so test for
doneness before removing from the oven.
For most baking, reduce the oven temperature
by 25°F but use the same baking time when
using ovenproof glassware or dark pans.
These pans absorb heat.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large
roasts, turkeys, angel
food cakes
1st or 2nd rack
guide from bottom
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
2rid rack guide
from bottom
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd rack
guide from bottom
-8-
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