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49-2000379 Rev. 1
Cooking Guide
USING THE OVEN:
Cooking Guide
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
Convection Bake
Traditional Bake
3
Use shiny cookware.
Layer cakes* on Multiple Racks
Convection Bake Multi
1 ext. and 4 flat
Ensure adequate airflow (see illustration below).
Chiffon cakes (angel food)
Convection Bake
Traditional Bake
1
Use shiny cookware.
Cookies, biscuits, scones on a
Single Rack
Convection Bake
Traditional Bake
3
Use shiny cookware.
Cookies, biscuits, scones on
Multiple Racks
Convection Bake Multi
1 ext. and 4 flat
Ensure adequate airflow.
Beef & Pork
Hamburgers
Broil Hi
5 ext.
Use a broil pan; move food down for more doneness/less searing.
Watch food closely when broiling. For best performance, center
food below the broil heating element.
Steaks & Chops
Broil Hi
5 ext.
Use a broil pan; move food down for more doneness/less searing.
Watch food closely when broiling. For best performance, center
food below the broil heating element.
Roasts
Traditional Bake
Convection Roast
1 or 2
Leave uncovered, use a low sided pan such as a broil pan.
Preheating is not necessary.
Poultry
Whole chicken
Traditional Bake
Convection Roast
2
Use a low sided pan such as a broil pan.
Preheating is not necessary.
Bone-in chicken breasts, legs,
thighs
Broil Lo
Traditional Bake
Convection Roast
2 or 3
Broil skin side down first. Watch food closely when broiling. For
best performance when broiling, center food below the broil
heating element.
Boneless chicken breasts
Broil Lo
Traditional Bake
Convection Roast
2 or 3
Move food down for more doneness/less searing and up for
greater searing/browning when broiling. For best performance
when broiling, center food below the broil heating element.
Whole turkey
Traditional Bake
Convection Roast
1 or 2
Use a low sided pan such as a broil pan.
Preheating is not necessary.
Turkey Breast
Traditional Bake
Convection Roast
1 or 2
Use a low sided pan such as a broil pan.
Preheating is not necessary.
Fish
Broil Lo
5 (1/2 thick or less)
4 (>1/2 inch)
Watch food closely when broiling. For best performance, center
food below the broil heating element.
Casseroles
Convection Bake
Traditional Bake
3
Frozen Convenience Foods
Pizza on a single rack
Convection Bake
Traditional Bake
3
Use shiny cookware.
Pizza on multiple racks
Convection Bake Multi
1 ext. and 4 flat
Use shiny cookware.
Potato products, chicken nuggets,
appetizers on single racks
Convection Bake
Traditional Bake
3
Use shiny cookware when using traditional bake
and convection bake.
Air Fry (on single and
upper ovens only)
Use dark cookware or cookie sheet when using Air Fry.
Potato products, chicken nuggets,
appetizers on multiple racks
Convection Bake Multi
1 ext. and 4 flat
Use shiny cookware. Switch food location partially through
cooking for more even cooking results.
*When baking four cake layers at a time, use racks on 2
and 4 for a lower oven; use 1 extension and 4 flat for an
upper or single oven. 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
IsItDoneYet.gov
. Make sure to use a food thermometer
to take food temperatures.
The table below provides some guidelines for typical cooking modes. If you would like to use Precision Cooking
modes they can be substituted for the modes shown below for applicable foods.
Single/upper oven
Lower oven
