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RACK 1: Use for roasting Hargecuts of meat and pouHtry,
frozen pies, dessert and savory souffles, angeHfood cake
and three-rack baking.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4. Stagger food to ensure
proper air flow.
Three rack: (convection functions onHy,seHectmodeHs:) U se
rack positions 1, 3 and 5.
Notes:
, Food should be checked for aloneness at miimum
suggested bake time.
, Never pHacepans directHyon the oven bottom.
Baking
Layer Cakes on Two Racks
Forbest resuHts when baking cakes on two racks, use racks 2 and
4 for reguHaror convection baking (seHectmodeHs).
PHace the cakes on the rack as shown.
Create-A-Space
TM
SeHectrange modeHsare
equipped with a convertbHe
/_
half rack. The left side of the_
rack can be removed to
accommodate a large
roaster on the lower rack.
The right side of the
rack is still available to
_,
hold a casserole dish.
Half Rack
J
, The removabHesection of the rack can be used as a
roasting rack in a broiHing pan. Do not use the top insert
when using the rack in a broiHingpan.
, The removabHesection of the rack can be used as a
cooling rack or trivet.
, Make sure oven is cooHbefore removing or reinstaHHing
the haHfrack.
, Do not use cookware that extends beyond edge of rack.
, For best resuHts,aHHow two inches between the pan
pHacedon the rack and the oven side waHL
, Use caution when removing items from the haHfrack to
avoid burns.
CarefuHHy remove items from the lower rack to avoid
disturbing the haHfrack.
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