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Idiomas disponibles
Idiomas disponibles
Cooking Guide - Lower Oven
The table below provides some guidelines for typical cooking modes.
FOOD TYPE
Baked Goods
cakes, muffins, quick breads on a
Single Rack
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
Fish
Casseroles
Frozen Convenience Foods
Potato products, chicken nuggets,
Potato products, chicken nuggets,
When baking four cake layers at a time, use the floor
rack and the extension rack on 2 in the lower cavity.
Center the pans front to back on racks as shown.
49-2000377 Rev. 0
RECOMMENDED
RECOMMENDED
MODE(S)
RACK POSITION(S)
Convection Roast
Convection Roast
Convection Roast
Convection Roast
Convection Roast
Convection Roast
3
Floor and 2 ext
Ensure adequate airflow (see illustration below).
Floor
1
Floor and 2 ext
2
Watch food closely when broiling. For best performance, center
2
Watch food closely when broiling. For best performance, center
Floor or 1 ext
Floor or 1 ext
1
best performance when broiling, center food below the broil
Move food down for more doneness/less searing and up for
1
greater searing/browning when broiling. For best performance
when broiling, center food below the broil heating element.
Floor
Floor or 1 ext
Watch food closely when broiling. For best performance, center
1 or 2
1
1
Floor and 2 ext
1
Floor and 2 ext
ADDITIONAL SUGGESTIONS
Ensure adequate airflow.
food below the broil heating element.
food below the broil heating element.
Preheating is not necessary.
Preheating is not necessary.
heating element.
Preheating is not necessary.
Preheating is not necessary.
food below the broil heating element.
cooking for more even cooking results.
Floor Rack
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