Grill-Range with Self-Cleaning Conventional and Convection Oven Use and Care Manual

The rack positionsnoted are generallyrecommendedforthe bestbrowningresultsand
mostefficientcookingtimes. For manyfood items, excellentresultscan be achieved
when using one of several different reckpositions. Referto bakingandroastingsections
for recommendationsfor specificfoods.
Different Racks
One flat reck and one offset reckwas packaged withyour oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number. Note
SVE47600 Owners: An additional flat rack was packaged in your oven.
i
4 (flat rack)
• 30 (offset rack)
1 (flat rack)
Rack Uses
Rack Position #40 (offset rack on #4):
Most broiling.
Rack Position #3:
Mostbaked goodson cookiesheets,cakes (sheet and layer).
Rack Position #30 (offset rack on #3):
Most baked goods on cookiesheets,frozen conveniencefoods, fresh fruit pie,
cream pie, layer cakes, main dishsouffle.
Rack Position #2:
Roastingsmallcuts of meat, cakes (tube, bundt or layer),frozen fruitpie,pie shell,
large casseroles.
Rack Position #20 (offset rack on #2):
Roastingsmall cuts of meat, loaves of bread, angelfood cake.
Rack Position #1:
Large cuts ofmeat and large poultry,angel food cake,loavesof bread,custard pie,
dessert souffle.
Multiple Rack Cooking:
Two racks,use #2o and #4. Three racks,use #t,#3o, and#4.
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