Positioning racks and pans
For baking/roasting with one rack, place
When baking on two racks, arrange racks
the rack so the top of the food will be cen-
on bottom and third level from bottom.
tered in the oven.
To change rack position, lift rack at front
Rack Placement for specific foods:
and pull out.
FOOD
RACK POSITION
Frozen pies, large
Lowest level or
roasts, turkeys, angel 2nd level from
food cakes
bottom
Bundt cakes, most
2nd level from
quick breads, yeast
bottom
breads, casseroles,
meats
Cookies, biscuits,
2nd or 3rd level
muffins, cakes,
from bottom
nonfrozen oies
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 17.
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.
Failure to follow the above precautions
could result in personal injury.
For best air circulation
Hot air must circulate
oven for even heat to
Use the following as a guide to
determine where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
around the pans in the
reach all parts of the
Place in opposite corners on each oven
rack. Stagger pans so no pan is directly over
another.
oven. This results in better baking.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1 l/2 to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (3 cm).
l Use only one cookie sheet in the oven at
one time.
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