USING THE RANGE: Cooking Guide
Cooking Guide
Lower Oven for Double Oven Models
FOOD TYPE | RECOMMENDED | RECOMMENDED |
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MODE(S) | RACK POSITION(S) | ADDITIONAL SUGGESTIONS | ||
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Baked Goods |
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Layer cakes, sheet cakes, |
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bundt cakes, muffins, quick | Bake | 4 | Use shiny cookware. | |
breads on a Single Rack |
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Layer cakes* on Multiple | Bake | 3 and 5 | Ensure adequate airflow | |
Racks | (see illustration below). | |||
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Chiffon cakes (angel food) | Bake | 1 | Use shiny cookware. | |
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Cookies, biscuits, scones | Bake | 4 | Use shiny cookware. | |
on a Single Rack | ||||
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| 3 and 5 |
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Cookies, biscuits, scones | Bake | 2, 4, and 6 (3 rack | Ensure adequate airflow. | |
on Multiple Racks | Convection Bake (if available) | recommended only for | ||
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Beef & Pork |
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| Keep the door open when broiling in the lower oven. Use a broil pan; move | |
Hamburgers | Broil Hi | 6 | food down for more doneness/less searing. Watch food closely when broiling. | |
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| For best performance center food below the broil heating element. | |
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| Keep the door open when broiling in the lower oven. Use a broil pan; move | |
Steaks & Chops | Broil Hi | 6 | food down for more doneness/less searing. Watch food closely when broiling. | |
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| For best performance center food below the broil heating element. | |
Roasts | Bake | 3 or 4 | Use a low sided pan such as a broil pan. Preheating is not necessary. | |
Convection Roast (if available) | ||||
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Poultry |
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Whole chicken | Bake | 3 or 4 | Use a low sided pan such as a broil pan. | |
Convection Roast (if available) | ||||
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| Broil Hi | 2 | If breaded or coated in sauce avoid Broil Hi modes. Broil skin side down first. | |
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| Watch food closely when broiling. Keep the door open when broiling in the | ||
Broil Lo |
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legs, thighs | 2 or 3 | lower oven. For best performance when broiling, center food below the broil | ||
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| Keep the door open when broiling in the lower oven. Move food down for | |
Boneless chicken breasts | Broil Lo | 2 or 3 | more doneness/less searing and up for greater searing/browning when | |
Bake | broiling. For best performance when broiling, center food below the broil | |||
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Whole turkey | Bake | 1 or 2 | Use a low sided pan such as a broil pan. | |
Convection Roast (if available) | ||||
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Turkey Breast | Bake | 2 or 3 | Use a low sided pan such as a broil pan. | |
Convection Roast (if available) | ||||
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Fish | Broil Lo | 6 (1/2 inch thick or less) | Keep the door open when broiling in the lower oven. Watch food closely when | |
5 (>1/2 inch) | broiling. For best performance center food below the broil heating element. | |||
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Casseroles | Bake | 3 or 4 |
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Frozen Convenience Foods |
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Pizza, french fries, tator |
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tots, chicken nuggets, | Bake | 3 or 4 | Use shiny cookware. | |
appetizers on a Single Rack |
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Pizza, french fries, tator |
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tots, chicken nuggets, | Bake | 3 and 5 | Use shiny cookware. | |
appetizers on Multiple | Convection Bake (if available) | |||
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Racks |
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*When baking four cake layers at a time, use racks 3 and 5. 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 www.IsItDoneYet.gov. Make sure to use a food thermometer to take food temperatures.
Rack position for baking 4 layer cakes.
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