Lasagna bottom top or middle rack

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Build you lasagna with layers of beef rague, white sauce and ready cooked pasta sheet. Top with grated cheese and bake in a hot oven for 15 to 20 minutes. Choose the bottom rack when youre cooking items that dont require long baking times and that benefit from a crispy texture. Pizzas, for example, bake well on the bottom rack, because the intense temperature creates a crispy crust. Select both the middle rack and top rack when youre preparing several items that dont all fit on one rack.   the top oven rack is great for things youd like a crusty brown top on things like pies and casseroles. The middle oven rack is the happy place where air is circulating, the heat sources are evenly distributed, and tops and bottoms arent in danger of burning or browning too quickly. In some cases, only the bottom element comes on for baking purposes, distributing the heat only from the bottom. Placing a baking pan halfway up, or on the middle shelf, away from the bottom element assures that the bottom of the cake, pie or muffins wont over-bake or burn before the center and top are done, as it allows plenty of space for. Ahh, the area of your oven with the most even heat distribution. Use this as your default oven placementits perfect for everything from turkey to cookies to lasa gna. But if youre cooking a few items at once, always save the coveted middle rack for delicate items that have the potential to burn, like pies and pastries.   if you want something to brown well on the top, such as a casserole, put it on an upper rack. The middle rack is truly the happy medium, applying fairly consistent heat from the top to the bottom of whatever youre baking. One thing to consider with middle-rack cooking is how deep the cooking vessel is.   this is the case if youre making a lasagna in a 913 pan or a sheet of cookies. You want the rack in the center because if its too close to either the bottom or top heating element your dish (or dessert) will cook unevenly and possibly burn on one side or another.

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