Manual

Rack Positions

RACK 7 (highest position):

For toasting bread or

broiling thin, non-fatty

foods.

RACK 6: Used for most

broiling and multiple rack

baking.

RACK 5: For multiple rack

baking.

Three-rack

Convection Baking

(select models)

Bottom

RACK 4: Used for most baked goods on a cookie sheet or jelly

roll pan, fruit pies, or frozen convenience foods. Also use for

broiling chicken pieces or for multiple rack baking.

RACK 3: For casseroles, baking loaves of bread, bundt cakes

or custard pies.

RACK 2: Used for roasting small cuts of meat, frozen pies,

dessert souffles or angel food cake. Also used for multiple rack

baking.

RACK 1: Used for roasting large cuts of meat and poultry.

MULTIPLE RACK COOKING: Two rack: Use rack positions

2 and 5.

Three rack (convection only): Use rack positions 2,4 and 6

(see illustration).

Notes:

" When convect baking on two or three racks (select

models), check foods at the minimum suggested time to

avoid over-browning or over-cooking.

Do not cover an entire rack with aluminum foil or place foil

on the oven bottom. Baking results will be affected and

damage may occur to the oven bottom.

Baking Layer Cakes on Two Racks

For best results when g

cakes on two racks, use racks

2 and 4 for regular baking

and racks 2 and 5 for con-

vection baking (select

models).

Place the cakes on the

rack as shown.