Manual

Placetheovenrackswhereyouneedthembefore
turningontheoven.
• Tomovearack,pullit outto thestopposition,
raisethefrontedgeandlift it out.
• Besuretherack(s)islevel.
• Usepotholdersorovenmittsto protectyourhands
if rack(s)mustbemovedwhiletheovenishot.
• Forbestperformance,cookononerack.Place
theracksothetopofthefoodwillbecenteredin
theoven.
• Whencookingwithtworacks,arrangetheracks
onthe2ndand4thrackguides.Twosheetsof
cookiesmaybebakedif sheetsareswitchedat
Where to place pans:
WHEN YOU HAVE PLACE
1 pan
2 pans Side by side or slightly
3 or 4 pans In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
approximately three quarters of the total bake time. FOOD RACK POSITION
Increase baking time, if necessary. Frozen pies, large 1st or 2nd rack ........
• For best results allow 2 inches of space around
each pan and between pans and oven walls.
Use this rack position when roasting food too large
to be placed on the first
rack position.
For proper roasting,
follow these guidelines:
• To avoid spillage,
remove food before
pulling out the rack.
• Tilt the rack up at the
-xtra oven rack position
NOTE: For information on where to place your rack
when broiling, see "Broiling guidelines" later in this
section.
front before pulling it over
the door.
• Use an adequate amount of liquid in the pan (meat
juices or water) so your food does not get overdone.
NOTE."Do not line the oven bottom with foil or other
liners. It could affect the
oven surface as well as
the quality of your baking.
• Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
• Use aluminum foil to catch spillovers from pies or
casseroles by placing foil on the oven rack below.
Foil should be turned up at edges and be at least 1
inch larger than dish.
• Place tent-shaped foil loosely over meat or poultry
to slow down surface browning for long term
roasting. Remove foil for the last 30 minutes.
• Use narrow strips of foil to shield piecrust edges if
browning too quickly.