9
Positioning Racks and Bakeware
IMPORTANT:
To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
NOTES:
■
Position racks before turning on the oven.
■
Do not move racks with bakeware on them.
■
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and chart as a
guide.
BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
allow 2" (5 cm) of space around bakeware and oven walls. Use
the following chart as a guide.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering vent will
cause poor air circulation, affecting cooking and cleaning results.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
The element can be used when the oven is in use as long as the
cookware does not extend more than
¹⁄₂
" (1.3 cm) over the
element.
FOOD
RACK POSITION(S)
Frozen pies, large roasts, turkeys,
angel food cakes
1 or 2
Bundt cakes, most quick breads,
yeast breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes,
nonfrozen pies
2 or 3
NUMBER OF
PAN(S)
POSITION ON RACK
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
1
2
3
4
5
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■
Light golden
crusts
■
Even browning
■
Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
■
Brown, crisp
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
■
Use suggested baking time.
■
For pies, breads and casseroles,
use temperature recommended in
recipe.
■
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
■
Little or no
bottom browning
■
Place in the bottom third of oven.
■
May need to increase baking time.
Stainless steel
■
Light, golden
crusts
■
Uneven browning
■
May need to increase baking time.
Stoneware/Baking
stone
■
Crisp crusts
■
Follow manufacturer’s
instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■
Brown, crisp
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
A. Oven vent
A
