Idiomas disponibles
Idiomas disponibles
Oven Cooking Guide
FOOD TYPE
Baked Goods
Layer Cakes, sheet cakes,
bundt cakes, muffins, quick
breads on a Single Rack
Layer cakes* on Multiple
Racks
Chiffon cakes (angel food)
Cookies, biscuits, scones on a
Single Rack
Cookies, biscuits, scones on
Multiple Racks
Beef & Pork
Hamburgers
Steaks & Chops
Roasts
Poultry
Whole chicken
thighs
Whole turkey
Other
Fish
Casseroles
Frozen Pizza on a single rack
Fresh or Frozen Snacks
*When baking four cake layers at a time, use racks 3
and 5. Place the pans as shown so that one pan is not
directly above another.
Cook food thoroughly to help protect against food
borne illness. Minimum safe food temperature
recommendations for food safety can be found at
foodsafety.gov. Make sure to use a food thermometer
to take food temperatures.
49-2001190 Rev. 0
RECOMMENDED
RECOMMENDED
MODE(S)
RACK POSITION(S)
Crisp
See Crisp cooking guide
ADDITIONAL SUGGESTIONS
3
3 and 5
1
3
3 and 5
6
less searing. Watch food closely when broiling. For best
performance center food below the broil heater.
5
less searing. Watch food closely when broiling. For best
performance center food below the broil heater.
3
3
2
side down first. Watch food closely when broiling. For best
performance when broiling, center food below the broil heater.
2
side down first. Watch food closely when broiling. For best
performance when broiling, center food below the broil heater.
1
2
Watch food closely when broiling. For best performance center
3
3
use shiny cookware for less browning.
Front Placement
Rear Placement
(see illustration below).
necessary.
Preheating is not necessary.
Preheating is not necessary.
Preheating is not necessary.
food below the broil heater.
Rack positions
15
