Yes just be sure that the bottom of the tray is oiled or add a little liquid to the base of the tray to keep the roast from burning and sticking to the pan. If the rack in question is the oven rack then it is a very bad idea to place food or cookware directly on top of the oven element.
When baking, food placed on the bottom rack of the oven may cook faster; however, it may cook too fast, and burn. When broiling, food placed on the top rack of the oven will cook faster, but will need careful watching to prevent burning.
It could be referring to either the oven rack, or a special rack made with spears on which to spear the potato for baking.
Middle rack.
For baking bars, the oven rack should typically be placed in the center position. This allows for even heat distribution, ensuring that the bars cook uniformly without the risk of burning on the bottom or top. If your recipe specifies a particular position, it's best to follow that for optimal results.
To cook a 4-pound boneless pork roast in a convection oven, preheat the oven to 325°F (163°C). Season the roast with your choice of herbs and spices, then place it on a rack in a roasting pan. Roast for approximately 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C). Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
A Lyon in the Kitchen - 2007 Roast Rack of Lamb - 1.16 was released on: USA: 30 August 2007
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Cook at 25 degrees less heat than recipe advises. Also cook on top rack in top 1/3 of oven.
For baking cakes, it is recommended to place the oven rack in the center position to ensure even baking and optimal results.
The center rack of an oven is typically located in the middle position of the oven cavity. This position allows for even heat distribution and is ideal for baking a variety of dishes, ensuring that they cook uniformly. Adjusting the rack to the center is often recommended for recipes unless otherwise specified.
To cook a 2.8 lb sirloin tip roast, preheat your oven to 325°F (160°C). Season the roast with salt, pepper, and any desired herbs, then place it on a rack in a roasting pan. Roast for about 25-30 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for at least 15 minutes before slicing to allow the juices to redistribute.
Some alternative methods for roasting without using a roasting pan or rack include using a baking sheet with a wire cooling rack placed on top, using a cast iron skillet or Dutch oven, or even wrapping the food in foil and roasting it directly on the oven rack.