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Rack Positions
For best cooking results, adjust rack so
food is placed at the center of the
oven. For most foods this will be rack
position #2 or #3. For larger foods like
roasts and turkey, move the rack
position down to #1 or #2 to keep the
food centered in the oven.
When using multiple racks
simultaneously, try to space the food
out around the oven center (rack
position #1 and #3 or #2 and #4 for
two racks).
Broiling performs best with the food
close to the broil burner - typically rack
position #4 or #5.
PREHEATING
Preheating is generally desirable, although not absolutely necessary in all
circumstances. Some foods are more robust and may have acceptable results
without preheating. These foods include large pieces of meat (whole roasts,
hams, or poultry) where the total cooking time is much longer than the time
required to preheat. These foods also include frozen potato products and
frozen processed dinners that, by their nature and design, are more robust to
baking variations. More delicate foods, such breads (including cakes, cookies,
pastries, and pizzas), desserts, soufflés, etc. will likely not have acceptable
results without proper preheating.
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