Whirlpool RMC305PD Specifications download pdf (Page 12)

Positioning racks and pans

General guidelines

l Before turning oven on position oven

rack(s) in desired location.

l To move rack(s), lift rack(s) at front and

pull out.

l Be sure the rack(s) is level.

l Use pot holders or oven mitts to protect

hands if rack(s) must be moved while

oven is hot.

l For baking/roasting with 1 rack, place

the rack so the top of the food will be

centered in the oven.

l When baking/roasting on 2 racks,

arrange racks on second and fourth level

from bottom.

Bakeware tips

l When baking with insulated cookie

sheets or baking pans, place them in the

bottom third of the oven. You may need to

increase the recommended baking times,

so test for doneness before removing from

the oven.

l When uslng ovenproof glassware or

dark bakeware, reduce the oven tem-

perature by 25”F, but use the same

baking time. Because these pans absorb

heat, producing darker bottom browning

and crispier crusts, place the rack in the

center of the oven. When baking pies and

bread, you can use the temperature

suggested in the recipe.

Rack placement for specific foods:

FOOD

RACK POSITION

Frozen pies, large

Lowest level or

roasts, turkeys, angel 2nd level from

food cakes

bottom

Bundt cakes, most

2nd level from

quick breads, yeast

bottom

breads, casseroles,

meats

Cookies, biscuits,

2nd or 3rd level

muff ins, cakes,

from bottom

nonfrozen pies

NOTE: For recommended rack placement

when broiling, see “Custom broil chart” on

page 19.

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