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us_main.book.book Page 37 Friday, November 26, 2021 10:40 AM
Rack and Pan Placement
Multiple rack baking
Standard rack (Position
2)
Single rack baking
Standard rack
Baking Rack Guide
Food
Layer cakes
Cakes
Bundt cakes
Angel food cake
Sugar cookies
Cookies
Chocolate chips
Brownies
Fresh
Pizza
Frozen
Pastry
From scratch
Crust
Refrigerated
Biscuit, canned
Breads
Biscuit, from scratch
Muffins
Fruit crisps and
cobblers, from scratch
Desserts
Pies, from scratch, 2-
crust fruit
Standard rack (Position
5)
Rack
position
3
3
3
4
4
4
3
3
4
4
4
4
4
4
4
Food
Cheesecake, crème
Custards
brulée
Soufflés
Sweet or savory
Casserole
Frozen lasagna
Roasting Rack Guide
Food
Rare
Rib
Medium
Well done
Boneless
Rare
Beef
rib, top
Medium
sirloin
Well done
Beef
Rare
tenderloin
Medium
Rib
Pork
Bone-in, sirloin
Ham, cooked
Whole chicken
Poultry
Chicken pieces
Turkey
Broil
The Broil function uses intense heat from the
upper heating element to cook food. Broiling
works best for tender cuts of meat, fish, and thinly
cut vegetables.
Some models may feature a hybrid broiler
consisting of an inner broiler that utilizes a carbon
heating element which provides instantaneous
heat, and a traditional outer broiling element.
During normal broiler operation, it is normal for
either element to cycle off intermittently.
CAUTION
• Do not use a broiler pan without a grid. Oil can
cause a grease fire.
• Do not cover the grid and broiler pan with
aluminum foil. Doing so will cause a fire.
• Always use a broiler pan and grid for excess fat
and grease drainage. This will help to reduce
splatter, smoke, and flare-ups.
OPERATION
37
Rack
position
3
3
4
Rack
position
2
2
2
2
2
2
2
2
2
2
2
2
2
2
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