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OVEN RACKS
The oven rack is designed with a safety lock-stop position
to keep the rack from accidently coming completely out of
the oven when pulling the rack out to add or remove food.
CAUTION: Do not attempt to change the rack positions I
when the oven is hot.
I
To remove: Be sure the rack is cool. Pull the rack straight
out until it stops at the lock-stop position. Tilt the front end
of the rack up and continue pulling the rack out of the
oven.
To replace: Place the rack on the rack supports and tilt
the front end of the rack up slightly. Slide it back until it
clears the lock-stop position. Lower the front and slide the
rack straight in. Pull the rack out to the lock-stop position
to be sure it is positioned correctly and then return it to its
normal position.
It is important that air can circulate freely within the oven
and around the food. To help ensure this, place food on
the center of the oven rack. Allow two inches between the
edge of the utensil(s) and the oven walls.
For optimum baking results of cakes, cookies or biscuits,
use one rack. Position the rack so the food is in the center of
the oven. Use either rack position 2 or 3.
If cooking on two racks, use rack positions 2 and 4 for
cakes and rack positions 1 and 4 when using cookie
sheets. Never place two cookie sheets on one rack.
RACK PoSITIoN CHART
RACK5
(highest posi-
tion)
RACK4
RACK3
RACK2
For two-rack cooking. Use the upper rack
position for side dishes when roasting a turkey
on the lower rack.
Used for most two-rack baking.
Used for most baked goods on a cookie sheet or
jelly roll pan, or frozen convenience foods.
Used for roasting small cuts of meat, large
casseroles, baking loaves of bread, cakes (in
either tube, bundt, or layer pans) or two-rack
baking.
RACK 1 Used for roasting large cuts of meat and large
poultry, pies, souffles, or angel food cake, or for
two-rack baking.
ROASTING If your range features two racks, place both
POSITION oven racks, one above the other, on the raised
sides of the oven bottom. Use this position when
roasting taller cuts of meat or a large turkey.
Roasting
Position
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