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Oven recommendations
Oven rack positions
•
Rack level positions in the oven are numbered on the
front frame like an elevator. Number one level is the
lowest and number five level is at the top.
•
Rack positions are general recommendations for
baking; however, if a recipe calls for a different rack
position than those given, then the recipe or package
directions should be followed.
•
Allow at least 1'' (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
•
Stagger bakeware so that one is not directly above
another. Allow 1½'' (38 mm) above and below each
pan.
Bake
Main oven one rack baking
Main oven two rack baking
Secondary oven (48" models)
Main oven three rack baking
If three-rack baking is desired, the convection bake or true
convection modes are best.
Broil
Dual fuel main oven broil rack recommendations
Gas main oven broil rack recommendations
Secondary oven broil rack recommendations (48"
models only)
Convection bake
•
To convert most recipes for baked items (cookies,
cakes, pies, etc.); reduce the oven temperature by
25°F (14 °C).
•
For meats and poultry, the temperature should not be
reduced. The same temperature recommended in
recipes and cooking charts for meats and poultry
should be used.
•
Low, shallow bakeware should be used with
convection cooking. This allows the heated air to
circulate around the food.
Level
Bake mode
4
--
Best for individual baked goods such as
cookies, biscuits, pastries, etc.
3
--
Best used for most baked items.
2
--
If the item is tall, such as an angel food cake.
--
Pies are best baked on rack level 2 to make
certain the bottom of the crust is done
without over-browning the top.
--
When large pieces of meat or poultry are
roasted, such as a prime rib of beef or a
turkey.
Levels
Bake mode
2 and 5 dual fuel
2 and 4 gas
--
Casserole dishes
Level
Bake mode
3
--
Best used for most baked items.
Level
Dual fuel broil mode
5
--
Beef steaks, ground meat patties, ham steak
and lamb chops 1'' or less in thickness. Also
use when top browning foods.
4
--
Meat 1-1/8'' or more in thickness or fish,
poultry, pork chops and ham steaks 1'' or
more in thickness.
3
--
Chicken quarters or halves.
Level
Gas broil mode
4
--
Beef steaks, ground meat patties, ham steak
and lamb chops 1'' or less in thickness.
3
--
Meat 1-1/8'' or more in thickness or fish,
poultry, pork chops and ham steaks 1'' or
more in thickness. Use this rack when broiling
chicken quarters or halves. Also use when top
browning foods.
Levels
Secondary broil mode
3, 4, or 5 – Dual fuel
1, 3, or 4 – Gas
--
Depending upon the type and
thickness of the food.
5 – Dual fuel
3 – Gas
--
Top browning of foods.
