• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

Baking 101: Which Oven Rack Should I Use?

October 27, 2016 by Joy the Baker 37 Comments

Let It Be Sunday!

Baking 101:  a series of how-tos and what’s-what when it comes to home baking.  The small stuff, explained.

If you don’t know it by now, baking can be tricky.  What’s tricky is that, when you read a recipe (and you should totally read a recipe before you get in the kitchen) it’s hard to know which steps are super important, and which steps you can flub a bit.

Here’s how most of my recipes start:

“Place a rack in the center or upper third of the oven and preheat oven to 350 degrees F. ”

Yes… I’m bossy enough to tell you exactly where to place the rack in your own oven. Some nerve, right? Sooooome nerve.  The bossy has a function- to our wild baking success.

First let’s talk about ovens. See, there’s a difference in heat-force in different parts of the oven hot-box.  Most ovens have two heating sources, one at the bottom of the oven and one at the top. When we turn the oven on to preheat, usually both heating elements activate to heat the oven. Once the oven has come to our desired temperature, the bottom heat source is what occasionally kicks in to maintain the temperature of the oven.

Hot air rises, so the top of the oven is actually consistently hotter, while the bottom of the oven will heat in bursts to maintain the overall temperature.

The bottom oven rack is great for crust breads and pizzas… baked goods that you want to intensely brown on the bottom.

The top oven rack is great for things you’d 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 aren’t in danger of burning or browning too quickly.  It’s the perfect place for cakes, cookies, and brownies to stay and bake.

If you’ve got a busy oven and you’re baking more than one pan of something at a time, be sure to rotate the baked goods between racks. For example, if you have two sheet pans of cookies baking at once, swap the bottom pan to the center, and the center pan to the bottom halfway through baking.  The same goes for cake layers though be careful to let the cake set before moving the cake around in the oven… it may collapse.

Here’s the thing, just because you start on one rack, doesn’t mean you’re married to it!  Moving baked goods around the oven will help to evenly bake our baked goods.  Think about what you want from your baked good and go for it.

For pies, you want a burst of heat to set the pie crust to flakey, time in the oven to set the filling, and some quality time at the top of the oven to brown the crust.  For this reason, we can start a pie on the bottom rack to brown the bottom crust, move it to the center rack for a majority of the baking time, and finish the oven on the top rack to brown the crust.  See?  That’s an even bake.

For pizzas you want a crisp crust and a browned bubbling top.  Now that you know where the heat lives in the oven, start by baking pizza in a hot hot oven on the bottom rack and once it’s cooked through, move it to the top rack to brown the cheese (maybe even kick in the broiler if you’re feelin’ it!).

With a little bit of oven knowledge, knowing where heat comes from and how it lives, the power is yours. Placement is key, but you’re not married to one oven rack.

When in doubt, stick to the middle and don’t be afraid to adjust. 

(For the purposes of this post I’m talking about electric and gas ovens.  We’ll talk about convection ovens in a few weeks!)

Here’s more knowledge in the Baking 101 Series –

Baking 101: How To Frost A Cake

Baking 101: How To Brown Butter

Baking 101: My Favorite Vegan Egg Substitute

Baking 101: What’s In A Whisk?

Baking 101: How To Crack And Separate An Egg

Previous PostNext Post

Categories: Baking 101

Previous Post: « Brennan’s New Orleans Shrimp Creole
Next Post: Laurel & Wolf Does The Bakehouse »

Reader Interactions

All Comments
I Made This
Questions
  1. Ezana

    February 3, 2023 at 5:22 pm

    Do you think that the times used about 15 to 20 minutes is reliable with this technique? How much time should be dedicated to having the pizza in the bottom rack, rotating it, and then moving it to the top rack and doing the same?

    Reply
  2. Jen

    November 21, 2022 at 1:38 pm

    “We’ll talk about convection ovens in a few weeks”

    Did you ever get into that? Searching “convection” returns no relevant results on your site, and I was hoping for a post about it after reading this piece!

    Reply
    • Jodi

      February 11, 2023 at 8:25 pm

      I was wondering the same thing.

      Reply
  3. Jeffrey Donaldson

    November 10, 2022 at 10:49 am

    What about dark cake pan / Or the Williams Sonomas Gold Touch pans.I have both. I was told to drop temp from 350 degrees to 325 degrees. On the lower rack below the middle? I’m getting mixed results. Just wondering even with cupcakes? Thank You

    Reply
  4. Patsy

    October 11, 2022 at 5:22 pm

    Hi! I´ve got an electic oven with 5 rack positions. Which one would you use to bake a PAVLOVA? The recipe says in a 110C fan forced oven. Thanks in advance. ..

    Reply
    • Joy the Baker

      October 17, 2022 at 7:07 am

      I would choose the middle rack.

      Reply
    • CYNTHIA L WILBERT

      April 13, 2023 at 12:49 pm

      I don’t know where to place the roast.
      I need to determine where the heat comes from.
      Do I put it closest to the heat source.
      Help!

      Reply
  5. Angela

    July 2, 2022 at 6:14 pm

    Where is the middle rack on an electric oven with 4 rack positions? I’m having a hard time finding this answer. Thanks.

    Reply
    • Abby Mallett

      July 6, 2022 at 5:21 pm

      Hi there, I would probably put it on the second rack from the top to be safe. It would seem to be the nearest equivalent to the upper third. Hope this helps!

      Reply
  6. Siti

    March 4, 2022 at 6:22 pm

    Can I place two pans next to each other on the same rack keeping an equal distance between them and around the sides of the oven? Will this affect the end result? Do I need to rotate the pan halfway through?

    Reply
    • Abby Mallett

      June 22, 2022 at 2:20 pm

      Hello! I would say if the rack is in the direct middle (the best place for cakes) you could set them both equidistant from each other on the same rack. And rotating the pans are never a bad idea! If it’s cookies I would set one on top one on the bottom and rotate halfway through. Happy baking!

      Reply
  7. Pamela

    August 10, 2021 at 7:11 am

    Will moving a cake to another rack during baking result in a sink hole ?

    Reply
    • joythebaker

      August 11, 2021 at 9:30 am

      It really depends on when you move the cake. I would say don’t move a cake for at least 30 minutes of baking. The cake needs time to rise and set. Moving it before the rise has set can definitely result in a sink hole.

      Reply
    • Glenda williams

      October 29, 2022 at 9:44 am

      Making a German chocolate cake three cake pans can I go on the same rack

      Reply
  8. Jasmine

    December 1, 2020 at 12:14 am

    My cake usually get drak brown and crusty. I use to bake on the last rack.from now on its middle rack. Thank you for info.

    Reply
    • Cheryl

      January 30, 2022 at 6:10 pm

      Thanks middle rack it is going forward

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Baking 101

Baking 101: How To Read A Recipe

Welcome to the wonderful world of baking where flour, butter, and our collective sweet tooth’s (teeth? teeth’s??) come together to create an absolute mess in our kitchens. Dirty every dish, I say! In the name of cookies, of course. Whether you’re a seasoned baker, or just tying up the apron strings for the first time,…

Read More

My Top 15 Kitchen Splurges That Make Time in the Kitchen So Much Better

When it comes to baking, there are things I consider kitchen essentials and things I consider kitchen luxuries.  Somehow, because I’m me, those lists have merged as the luxury tools become more essential than not.  What can I say, I settle into comforts really well.  I’m sure you do, too – so read this list…

Read More

cereal brittle for cookie dough
5 Reasons Why You Need These Parchment Paper Sheets in Your Kitchen

I’m a simple home baker.  I don’t need every clever kitchen gadget to make a batch of cookies. Honestly, I’ve reached for a butterknife over an offset spatula to frost cakes more times than I can count.  Baking isn’t all about gear but, there is one kitchen splurge that I keep stocked in my pantry,…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

SHOP MY FAVORITE GEAR HERE! 

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
This weekend I spent most of my time in a motorcyc This weekend I spent most of my time in a motorcycle seat but there was also boudin stuffed kolaches and @karleesislerflores’s perfect peach butter. Happy Labor Day, friends! Xo
I’ve entered my Kolache Era! First recipe test i I’ve entered my Kolache Era! First recipe test includes kolache dough from @kingarthurbaking (chosen because of the sour cream in the dough) and @karleesislerflores’ peach butter (the perfect blend of summer and fall spices). ⁣
⁣
We’re just a few tweaks away from a recipe. More is more when it comes to boudin and peach butter. That’s what we know. Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up