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@
Rack Positions
i/5
4
3
2
1
RACK 5: Use for broiling thin, non-fatty foods,
RACK 4: Use for toasting bread, most broiHingand two-rack
baking,
RACK 3: Use for most baked goods on a cookie sheet or ]eHHy
roHHpan, Hayercakes, custard pies, frozen convenience
foods and most singHe-rack baking,
RACK 2: Use for fresh fruit pies, 9 x 13 cakes, roasting small
cuts of meat, casseroHes,baking Hoavesof bread, bundt
cakes and, and two-rack baking,
RACK 1: Use for roasting Hargecuts of meat and pouHtry,
frozen pies, dessert and savory souffles, and angeHfood
cake,
Note: Food shouM be checked for aloneness at minimum
suggested bake time,
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4,
Note: Never pHacepans directHyon the oven bottom,
Baking Layer Cakes on Two Racks
For best resuHtswhen baking
cakes on two racks, use
racks 2 and 4,
PHacethe cakes on the
rack as shown,
15
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