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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.
• When cooking with two racks, arrange the racks
on the 2nd 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.
FOOD RACK POSITION
Frozen pies, large 1st or 2nd rack
roasts, turkeys, angel guide from bottom
food cakes
Bundt cakes, most 2nd rack guide
quick breads, yeast from bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd rack
muffins, cakes, guide from bottom
nonfrozen pies
NOTE: For information on where to place your rack
when broiling, see "Broiling guidelines" later in this
section.
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