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18
Consumer Support Troubleshooting Tips
Care and Cleaning
Operating
Instructions
Safety Instructions
FOOD TYPE
RECOMMENDED
MODE(S)
RECOMMENDED
RACK POSITION(S) ADDITIONAL SUGGESTIONS
Baked Goods
Layer Cakes, sheet cakes,
bundt cakes, muffins, quick
breads on a Single Rack
3
Layer cakes* on Multiple
Racks
3 and 5
Ensure adequate airflow
(see illustration below).
Chiffon cakes (angel food) 1
Cookies, biscuits, scones on a
Single Rack
3
Cookies, biscuits, scones on
Multiple Racks
3 and 5
2, 4, and 6
Ensure adequate airflow.
Beef & Pork
Hamburgers
6
-
For best performance center food below the broil
heating element.
Steaks & Chops 6
-
For best performance center food below the broil
heating element.
Roasts
Convection Roast
3 or 4
is not necessary.
Poultry
Whole chicken
Convection Roast
3 or 4
thighs
2
broiling. For best performance when broiling, center
food below the broil heating element.
2 or 3
2 or 3
For best performance when broiling, center food
below the broil heating element
Whole turkey
Convection Roast
1 or 2
Convection Roast
2 or 3
Fish
Watch food closely when broiling. For best perfor-
mance center food below the broil heating element.
Casseroles 4
Frozen Convenience Foods
Pizza, potato products,
chicken nuggets, appetizers
on a Single Rack
4
Pizza, potato products,
chicken nuggets, appetizers
on Multiple Racks
3 and 5
Cooking Guide
*When baking four cake layers at a time with traditional
bake, use racks 3 and 5.
*When baking four cake layers at a time with convection
bake, use racks 3 and 5.
Cook food thoroughly to help protect against food
borne illness. Minimum safe food temperature
recommendations for food safety can be found at
www.IsItDoneYet.gov. Make sure to use a food
thermometer to take food temperatures.
Rack position for Traditional
Bake, cakes in front of rack 3
and back of rack 5
Rack position for Convection
Bake, cakes in back of rack 3
and front of rack 5
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