Rack Positions
The rack positions noted are generally recommended for the bestbrowning results and
most efficient cooking times. Refer to baking and roasting sections for recommenda-
tions for specific foods.
Use Rack Position #1:
Large cuts of meat and large poultry, angel food cake, frozen fruit pie, dessert
souffle.
Use Rack Position #2:
Roasting small cutsof meat, cakes (tube, bundt or layer)custard pie, pie shell, large
casseroles, loaves of bread.
Use Rack Position #3
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream
pie, layer cakes, main dish souffle.
Use Rack Position #4:
Most broiling.
Multiple Rack Cooking:
Two racks, use #2 and #4 or #1 and #4.
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