Home canning information
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Use the largest surface unit for best results.
Also, use a canner/pan which can be centered
over the surface unit.
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Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
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Refer to your canner manual for specific
instructions.
Positioning racks and pans
For baking/roasting with one rack, place the
rack so the top of the food will be centered in the
oven.
Rack placement for specific foods:
FOOD
RACK POSITION
Frozen pies, large
Lowest level or 2nd
roasts, turkeys
level from bottom
Angel and bundt cakes,
2nd level from
most quick breads,
bottom
yeast breads, casse-
roles, meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom
When baking on two recks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling rack position chart” on
page 17.
Personal Injury Hazard
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Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
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If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
could result in personal injury.
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