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Traditional Cooking
FOOD RACK POSITION*
Frozen pies, large roasts, turkeys, 1 or 2
angel food cakes
Bundt cakes, most quick breads, 2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes, 2 or 3
nonfrozen pies
*On models with the CleanBake TM feature, foods may be
placed on a lower rack position.
Convection Cooking
OVEN SETTING NUMBER OF RACK
RACKS USED POSITION(S)
Convection Bake 1 1, 2 or 3
Convection Bake 2 2 and 4
Convection Bake 3 1, 3 and 5
Convection Roast 1 1, 2 or 3
Convection Broil 1 3 or 4
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER POSITION ON RACK
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden
crusts
• Even browning
Dark aluminum • May need to reduce baking
and other temperatures 25°F (15°C).
bakeware with
dark, dull and/or • Use suggested baking time.
nonstick finish • For pies, breads and casseroles, use
• Brown, crisp temperature recommended in
crusts recipe.
• Place rack in center of oven.
Insulated cookie • Place in the bottom third of oven.
sheets or baking • May need to increase baking time.
pans
• Little or no
bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven
browning
• May need to increase baking time.
Stoneware • Follow manufacturer's instructions.
• Crisp crusts
Ovenproof
glassware,
ceramic glass or
ceramic
• Brown, crisp
crusts
• May need to reduce baking
temperatures 25°F (15°C).
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