Specifications

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RACK ARRANGEMENT - STANDARD OVEN
The standard oven has two rack positions and is supplied with one oven rack. Additional racks may be
obtained through a Vulcan-Hart parts depot.
For best results when baking cakes and pastries, it is recommended that only a single rack position be
utilized. However, proper rack usage and positioning is really determined by the individual cooking
needs of the operator. If you are cooking a large roast, the entire oven cavity may be utilized. Remove
the oven rack completely from the range and place the roasting pan directly on the oven bottom.
RACK ARRANGEMENT - CONVECTION OVEN (90 SERIES ONLY)
The convection (Snorkel
®
) oven is supplied with three oven racks (maximum capacity). The oven cavity
provides a 5-position rack support for maximum cooking flexibility. The arrangements described below
are the most commonly recommended. The rack positions are numerically sequenced starting at the
bottom.
Arrangement #1
Three racks in Positions 1, 3, and 5 for oven broiling, baking cookies, or reconstitution of frozen meals.
This is also the recommended position arrangement for general baking in sheet pans with products not
over 2
1
/2" (64 mm) high.
Arrangement #2
Two racks in Positions 2 and 4 for general baking in sheet pans, muffin pans, pie or cake tins and
pudding pans 3
1
/2" (89 mm) high with products not over 4" (102 mm) high. This arrangement may also be used
for casseroles or meat dishes in #200 series food service pans 12" x 20" x 2
1
/2" (305 x 508 x 64 mm).
Arrangement #3
Two racks in Positions 1 and 4 for baking breads or cakes in loaf or tube pans and high meringue pies.
This arrangement may also be used for casseroles, meat dishes or roasting in pans up to 4
1
/2" (114 mm)
deep with products up to 5" (127 mm) high.
When mix loading of food products is a regular kitchen practice, some operators have developed other
rack position arrangements to suit their particular needs.