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RACK POSIT ION S
T IPS FOR BAKE
PREH EAT IN G T H E OVEN
Many foods such as meat, poultry,
casseroles, or other long cooking
foods cook well without preheating
the oven. See your recipe for pre–
heating recommendation. Preheating
time depends on the temperature
setting and the number of racks in
the oven.
GET T IN G T H E BEST
RESU LT S
▲
Minimize opening the door:
•
Use a minute timer.
•
Use the interior oven lights.
▲
Choose the right size utensil; use
the utensil recommended in the
recipe.
▲
Store the broiler pans outside
the ovens. An extra pan without
food, affects the browning and
cooking.
▲
The type of pan used affects the
browning:
•
For tender, golden brown
crusts, use light non-stick/
anodized or shiny met al
utensils.
•
For brown crisp crusts, use
dark non-stick/anodized or
dark, dull metal utensils or
glass bakeware. These may
require lowering the bake
temperature 25˚F.
BAKEW ARE
■
Type
▲
Metal bakeware (with or without
a non-stick finish), heat-proof
glass, glass-ceramic, pottery, or
other utensils suitable for the
oven.
▲
Suitable cookie sheets have a
small lip on one side only.
▲
Lar ge oven will hold a full
commercial baking sheet (18" x
26").
Bake
Large Electric Main O ven
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SECT I ON FI V E:
USIN G TH E O VEN
Bake Rack Positions
Rack positions in the oven are numbered like an elevator. N umber one position
is the lowest rack and number five is at the top.
LARGE MAIN OVEN
One Rack Baking
•
The Bake Mode is best for baking on one rack with rack # 3 used for most
baked items. If the item is tall such as an angel food cake rack # 2 may be
used. Pies are best baked on rack # 2 to make certain the bottom of the
crust is done without over browning the top. W hen large pieces of meat
or poultry such as a prime rib of beef or a turkey is roasted, rack # 2 is the
preferred rack.
T wo Rack Baking
•
Racks # 2 and # 5 may be used when baking on two levels. Foods such as
cookies and biscuits work well using these two racks. Casserole dishes
may also be baked using these two racks.
T hree Rack Baking
•
If three rack baking is desired, the Convection Bake mode should be used.
12 IN CH AUX ILIARY OVEN (PDR48 Models)
•
Baking on rack # 3 will result in the best product. W hen additional height
is needed, rack # 2 may be used. The use of rack # 2 with pies will result
in a crisp bottom crust without over baking the top.
•
If two rack baking is desired in this small oven, use racks # 2 and # 5. For
best results, stagger baking pans front to rear with the pan on rack # 2
toward the rear and the pan on rack # 5 toward the front.
■
Placement
▲
Allow at least 1" of space between the pans and the oven walls so heat can
circulate around each pan.
▲
Stagger baking utensils so that one is not directly above another. Allow
1-
1
/
2
inches above and below each pan.
