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The rack positions noted are generally recommended for the best browning results and
most efficient cooking times. For many food items, excellent results can be achieved
when using one of several different rack positions. Refer to baking and roasting sections
for recommendations for specific foods.
Different Racks
Two flat racks and one offset rack are packaged with your oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number.
_4 (flat rack)
--30 (offset rack)
--1 (flat rack)
Figure t.
Rack Uses
Rack Position #40 (offset rack on #4):
Most broiling.
Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Rack Position #30 (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie,
cream pie, layer cakes, main dish souffle.
Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell,
large casseroles.
Rack Position #20 (offset rack on #2):
Roasting smatl cuts of meat, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie,
dessert souffle,
Multiple Rack Cooking:
Two racks, use #20 and #4. Three racks, use #1, #30, and #4. (See Figure 1.)
25
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