Positioning racks and pans
For baking/roasting with one rack, place
For proper roasting, follow these
the rack so the top of the food will be cen-
guidelines:
tered in the oven.
l The rack must be level.
Rack placement for specific foods:
l Use adequate amount of liquid (meat juices
FOOD
Frozen pies, large
RACK POSITION
1st or 2nd rack
or water) so food does not get overdone.
l Do not try to pull rack out over door. Rack
will be at the same level as door when door
roasts, turkeys, angel
guide from bottom
food cakes
Bundt cakes, most
2nd rack guide
quick breads, yeast from bottom
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd rack
guide from bottom
When baking on two racks, arrange racks
on first and third rack guides from bottom.
To change rack position, pull rack to the
stop, raise the front edge, and lift out.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 19.
Extra oven rack position
(roasting rack)
Extra oven rack position
When roasting food too large to be placed in
oven with rack in lowest position, place rack
on bottom of oven.
is opened.
Personal Injury Hazard
l Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven is
hot, use pot holders or oven mitts to
protect hands.
l Do not place items on the open oven
door.
l Be careful when installing and remov-
ing large food items from extra oven
rack position. Food will be closer to
hot surfaces, including oven bottom
, and sides.
Failure to follow the above precautions
could result in personal injury.
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