16
49-2001191 Rev. 0
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
Bake
3
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Layer cakes on Multiple Racks*
Bake
1 & 3
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(see illustration below).
Chiffon cakes (angel food)
Bake
1
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Cookies, biscuits, scones on a
Single Rack
Bake
3
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Cookies, biscuits, scones on
Multiple Racks
Bake
2 & 4
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Beef & Pork
Hamburgers
Broil Hi
6
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less searing. Watch food closely when broiling. For best
performance center food below the broil heater.
Steaks & Chops
Broil Hi
4 or 5
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less searing. Watch food closely when broiling. For best
performance center food below the broil heater.
Roasts
Bake
3
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necessary.
Poultry
Whole chicken
Bake
3
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Preheating is not necessary.
Bone-in chicken breasts, legs,
thighs
Broil Lo
2
If breaded or coated in sauce avoid Broil Hi modes. Broil skin
side down first. Watch food closely when broiling. For best
performance when broiling, center food below the broil heater.
Boneless chicken breasts
Broil Lo
Bake
2
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 heater.
Whole turkey
Bake
1
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necessary.
Turkey Breast
Bake
2
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necessary.
Other
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 heater.
Casseroles
Bake
3
Frozen Pizza on a single rack
Bake
3
Fresh or Frozen Snacks
Crisp
See Crisp cooking guide
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use shiny cookware for less browning.
Oven Cooking Guide
*When baking four cake layers at a time, use racks 1
and 3. 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.
USING YOUR
APPLIANCE:
Oven Cooking Guide
Rear Placement
Front Placement
Rack positions
