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Old 09-13-2007, 02:34 PM   #11
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So FM, did you get your answer? My response was more about the operation of the oven since I figured understanding that would make pre-heating and rack placement make more sense and easy to apply on the fly.
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Old 09-13-2007, 02:56 PM   #12
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I think so, Keltin. It has always confused me. (Heat rises, right?) Anyway, it looks like there are no hard and fast rules about rack positions - just know where the hottest part of the oven is.
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Old 09-13-2007, 02:58 PM   #13
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You are safe using the middle of the oven for everything. If a recipe calls for a specific rack position, it should caal it out in the directions. For example, "Preheat the oven to 400F and position a rack in the upper third of the oven."
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Old 09-13-2007, 03:01 PM   #14
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Thanks ya'll. I really appreciate the help.
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Old 09-13-2007, 03:21 PM   #15
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While we're talking about ovens, is one type better than the other in any way? I hadn't even known gas ovens were still around, now I'm curious about them.
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Old 09-13-2007, 03:31 PM   #16
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general rack positions...lower third for baking roasting using metal pans; middle for glass, ceramic, corningware pans, top third for broiling moderate and close up high.

If you have convection, you can place several pans on as many racks as you have and all should bake equally. (cookies, pies etc.)
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Old 09-13-2007, 03:45 PM   #17
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Thanks Robo, that's just what I was looking for! I do have convection that can be turned on and off and I've found that everything bakes evenly on all 3 racks as long as I use slightly smaller sheet pans.
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Old 09-13-2007, 03:53 PM   #18
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Convection ovens are a whole different animal! They use fans to move air so that every spot in the oven is the same temp. For convection, rack position isn’t really a concern.
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