9
Rack Position #4o (offset rack on #4):
Most broiling.
Rack Position #3:
Some baked goods.
Rack Position #3o (offset rack on #3):
Most baked goods, pies, cakes and cookies.
Rack Position #2:
Roasting small cuts of meat, cakes in tube or bundt pans,
casseroles.
Rack Position #2o (offset on #2):
Roasting, loaves of bread, angel food cake.
Rack Position #1:
Large cuts of meat and turkey, custard pie, dessert souffle.
Multiple Rack Cooking:
Two racks (Convection or conventional cooking):
For cookies use #1 and #4o. For cakes use #2 and #4o.
Three racks (convection cooking only): Use #1, #3o, #4.
(See illustration at left.)
Notes . . .
•
The use of the offset rack is denoted in the list above
as an “o” after the rack position number.
•
Do not cover an entire rack with aluminum foil or
place foil on the oven bottom. Baking results will be
affected and damage may occur to the oven bottom.
○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
Oven Operation
(continued)
Oven Racks
Single convection ovens are equipped with two flat and one
offset rack.
Single non-convection ovens are equipped with one flat and
one offset rack.
Double ovens are equipped with one flat and one offset rack
for each oven.
To remove: Pull forward to
the “stop” position; lift up
on the front of the rack and
pull out.
To replace: Place rack on
the rack support in the oven;
tilt the front end up slightly;
slide rack back until it clears
the lock-stop position;
lower front and slide into
the oven.
Rack Positions
Three rack convection cooking (select models).
