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Jsing and Caring for Your Oven
Rack positions
Your oven has two straight racks (thermal
models) or three straight racks
(Thermal-Convection TM models), and five
rack positions. Rack position 5 is the
highest position, or farthest from the bottom
of the oven, Rack position 1 is the lowest
position, or closest to the bottom of the
oven.
For proper cooking, follow these
guidelines:
• When using one rack, place the rack so
the top of the food will be centered in the
oven.
• When using two racks, place one rack in
pos_ion 1 and the other rack in position 3.
• Use only one cookie sheet in the oven at
a time when using the BAKE setting.
Bakeware tips
• When baking with insulated cookie
sheets or baking pans, place them in the
bottom third of the oven. You may need to
increase the recommended baking times,
so test for aloneness before removing from
the oven.
• When using ovenproof glassware or
dark bakeware, reduce the oven tempera-
ture by 25°F (14°C), but use the same
baking time. Because these pans absorb
heat, producing darker bottom browning
and crispier crusts, place the rack in the
center of the oven. When baking pies and
bread, you can use the temperature sug-
gested in the recipe.
Rack placement for specific
foods:
(For rack positions, see "Rack positions" in
previous column.)
RACK
FOOD POSITION
Frozen pies 2
Angel food and bundt
cakes, most quick 1 or 2
breads, yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes, 2 or 3
nonfrozen pies
Using aluminum foil
• Do not line the oven bottom with any
type of foil, liners, or cookware.
Permanent damage will occur to the
oven bottom finish.
• Do not block the oven bottom vents.
Do not cover the entire rack with
aluminum foil. Doing so will reduce air
circulation and overall oven performance.
To catch spillovers from pies or
casseroles place foil on the oven rack
below. Foil should be turned up at edges
and be at least 1 inch larger than dish.
• Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.
• Use narrow strips of foil to shield piecrust
edges if browning too quickly.
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