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RACK 2: Use for fresh fruit pies, 9 x 13 cakes, roasting small
cuts of meat, casserobs, baking haves of bread, bundt
cakes and, and two-rack baking.
RACK 1: Use for roasting ]arge cuts of meat and pouitry,
frozen pies, dessert and savory souffles, ange] food cake
and three-rack convection baking _sebct modeb}.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4, or 1 and 4. Stagger
food to ensure proper air flow.
Three rack: (convection oniy, sebct modeb} Use rack
)osidons 1, 3 and 5.
Notes:
, Food shouM be checked for aloneness at minimum
suggested bake time.
, Never piace pans direcdy on the oven bottom.
Baking Layer Cakes on Two Racks
For best resuits when baking cakes on two racks, use racks 2 and
4 for reguiar baking and racks 1 and 4 for convection baking
(select models}.
Place the cakes on the rack as shown.
17
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