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Old 09-13-2007, 12:45 PM   #1
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Oven Rack Position

I've never bought a brand new oven (there was always one in every house we bought) so I've never had a manual. I got one online for the "new" stove I recently got and it actually designated the rack positions. It was kinda vague about what foods should be in what position so I didn't think much about it. Then I noticed in another thread that someone mentioned rack position might be an issue in fish coming out not quite right. Are there any basic guidelines on what foods should go on what rack position? Or is it a matter of what technique requires what position? (I always thought there were different positions to accommodate big food or multiple sheets of cookies, etc.)

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Old 09-13-2007, 01:08 PM   #2
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Is it gas or electric? In an electric oven, you have two heating elements: one at the top and one at the bottom. When baking, only the bottom element comes on to regulate the heat (although both elements typically come on to pre-heat to the desired temp). When you put something on a rack that is low for baking, it gets close to the bottom element and can absorb more heat this way, and will brown (or burn) the bottom more easily that had you moved it up higher.

If you’re broiling, only the top element comes on, so naturally you want to move the rack up higher so that it is close to the broiling element.

Typically for baking, setting the rack right in the middle is perfect. If you need to use both racks and have to lower one, then you’d want to put things that won’t burn due to being in close proximity to the working element. For example, if you’re doing a roast in a covered roaster, a casserole, and a platter of rolls, you’d want the roast down low since the liquid in the roaster will protect it, and the casserole and rolls will go on the upper rack away from the lower element.

In most gas ovens I’ve seen, there is only one flame bar at the bottom of the oven, and a broiler is typically under the oven in a little pull out area......the same area that is used for storage in an electric oven.
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Old 09-13-2007, 01:12 PM   #3
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Modern gas ovens have the broiler at the top of the main compartment. It only comes on for the broil function.

With both elements in the main compartment, the oven getrs hot enough to self clean.
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Old 09-13-2007, 01:14 PM   #4
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Quote:
Originally Posted by Andy M. View Post
Modern gas ovens have the broiler at the top of the main compartment. It only comes on for the broil function.

With both elements in the main compartment, the oven getrs hot enough to self clean.
Didn't know that, thanks! Obviously, I haven't been around a gas oven in quite some time!
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Old 09-13-2007, 01:27 PM   #5
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Actually, mine is about 4 years old I was told, and it has the separate pull out broiler in the bottom. The one I had before was 40+ years old so it had that set up too.
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Old 09-13-2007, 01:39 PM   #6
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I guess there is a mix then. Mine is 5-6 years old.

FM does your's have the self cleaning function?
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Old 09-13-2007, 01:44 PM   #7
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I just got a new Jenn-air gas oven with our summer kitchen renovation - it's self-cleaning, has a broiler inside the oven, and the bottom drawer is a warming drawer. In my old gas oven, the bottom drawer was just for storage and the broiler was inside. That one was purchased in 1993.

I think the placement of these items and other features depend on the manufacturer and model.
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Old 09-13-2007, 01:44 PM   #8
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No, it doesn't. I just checked the Five Star website and it appears that they still make their gas ranges with the separate broiler except for the dual fuel models. Do you have a dual fuel?
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Old 09-13-2007, 01:45 PM   #9
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Not dual fuel. Gas throughout.
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Old 09-13-2007, 02:02 PM   #10
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Mine is Gas throughout! Broiler inside. It's an 6 year old Viking. No warming/storage drawer.
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