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RACK ARRANGEMENTS
All models are supplied with five racks and have a maximum operating capacity of six racks per oven.
The eleven-position rack supports provide for flexibility and proper rack spacing.
The following arrangements are recommended. The position numbers are in numerical sequence
starting at the bottom (Fig. 6).
Arrangement #1 — Five racks in Positions #2, #4, #6, #8,
and #10 are for oven broiling, cookies or reconstitution of
frozen lunches at maximum capacity. These are also the
recommended positions for general baking in sheet pans
with products not over 2
1
⁄2" (6.4 cm) high.
Arrangement #2 — Four racks in Positions #1, #4, #7, and
#10 are for general baking in sheet pans, muffin pans, pie
or cake tins, and pudding pans 3
1
⁄2" (8.9 cm) high with
products not over 4"
(10.2 cm) high. This arrangement can
also be used for casseroles or meat dishes in #200 series
food service pans 12" x 20" x 2
1
⁄2" (30.4 x 50.8 x 6.4 cm).
Arrangement #3 — Three racks in Positions #1, #5, and #9
are for baking breads or cakes in loaf or tube pans and high
meringue pies. This arrangement can also be used for
casseroles, meat dishes or roasting in pans up to 5
1
⁄2"
(14 cm) deep with products up to 6" (15.2 cm) high.
Arrangement #4 — Two racks in Positions #1 and #6 are for roasting turkeys and other roasts up to
7"
(17.8 cm) high. With the rack in Position #1, there is a limited amount of space for a water pan.
When mixed loads or partial loading is regular practice, some users have developed other rack
arrangements to suit their particular needs.
RECOMMENDED TEMPERATURE, TIME, AND POWER LEVEL SETTINGS FOR ROASTING
Meat roasting is most satisfactory at temperatures of 225°F to 325°F
(107°C to 162°C) for beef, lamb,
poultry, and ham; 325°F
(162°C) for fresh pork as recommended by USDA and American Meat Institute.
A 12" x 20" x 1"
(30.4 x 50.8 x 2.5 cm) pan with water may be placed in the oven bottom to supply humidity
to reduce shrinkage. Add water during roasting as needed.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 2
1
⁄2" (5.1 to 6.4 cm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
Fig. 6
PL-52806
#1
RACK POSITION
#2
#3
#4
#5
#6
#7
#8
#9
#10
#11
ROASTING TEMPERATURE CHART
TEMP POWER LEVEL
PRODUCT
°F (°C)
SG4D,SG6D SG4C, SG6C
APPROXIMATE TIMES
Standing Rib Roast — Oven Ready 250 (121) 10 100% 3 to 4 Hrs. — Rare
4 to 4
1
⁄2 Hrs. — Med.
Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg) 275 (135) 10 100% 4 Hrs. — Med.
Veal Roast — 15 lb. (6.8 kg) 300 (148) 10 100% 3 Hrs. — Med. Well
Turkeys — 15 to 20 lb.
(6.8 to 9.1 kg) 300 (148) 10 100% 3 Hrs.
Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg) 350 (176) 10 100% 45 to 60 Minutes
