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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
Yeast breads
Beef & Pork
Hamburgers
Steaks & Chops
Roasts
Poultry
Whole chicken
legs, thighs
Whole turkey
Other
Fish
Casseroles
Frozen Pizza on a single rack
Fresh or Frozen Snacks
*When baking four cake layers at a time with traditional
bake, use racks 2 and 5. When baking four cake layers
at a time with convection bake, use racks 3 and 5. Place
the upper pans to the front and lower pans to the back.
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.
49-2001192 Rev. 0
RECOMMENDED
RECOMMENDED
MODE(S)
RACK POSITION(S)
Convection Roast
Convection Roast
Convection Roast
Convection Roast
Frozen Pizza Mode
Air Fry
See the air fry cooking guide
ADDITIONAL SUGGESTIONS
3
3 & 5
1
3
3 & 5
3
6
less searing. Watch food closely when broiling. For best
performance center food below the broil heater.
4 or 5
less searing. Watch food closely when broiling. For best
performance center food below the broil heater.
2 or 3
3
2
side down first. Watch food closely when broiling. For best
3
performance when broiling, center food below the broil heater
2
3
when broiling, center food below the broil heater or burner.
1
2
Watch food closely when broiling. For best performance center
3
3
Place food in oven prior to starting mode.
Place food in oven prior to starting mode.
Traditional Bake
Rack positions
(see illustration below).
necessary.
Preheating is not necessary.
or burner.
food below the broil heating element.
Convection Bake
Rack positions
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