18
Consumer S
uppor
t
Tr
oubleshooting
Tips
Car
e and Cleaning
Operatin
g
Instruction
s
Safety
In
struction
s
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
3
Layer cakes* on Multiple
Racks
3 and 5
Ensure adequate airflow
(see illustration below).
Chiffon cakes (angel food)
1
Cookies, biscuits, scones on a
Single Rack
3
Cookies, biscuits, scones on
Multiple Racks
3 and 5
2, 4, and 6
Ensure adequate airflow.
Beef & Pork
Hamburgers
6
-
For best performance center food below the broil
heating element.
Steaks & Chops
6
-
For best performance center food below the broil
heating element.
Roasts
Convection Roast
3 or 4
is not necessary.
Poultry
Whole chicken
Convection Roast
3 or 4
thighs
2
broiling. For best performance when broiling, center
food below the broil heating element.
2 or 3
2 or 3
For best performance when broiling, center food
below the broil heating element
Whole turkey
Convection Roast
1 or 2
Convection Roast
2 or 3
Fish
Watch food closely when broiling. For best perfor-
mance center food below the broil heating element.
Casseroles
4
Frozen Convenience Foods
Pizza, potato products,
chicken nuggets, appetizers
on a Single Rack
4
Pizza, potato products,
chicken nuggets, appetizers
on Multiple Racks
3 and 5
Cooking Guide
*When baking four cake layers at a time with traditional
bake, use racks 3 and 5.
*When baking four cake layers at a time with convection
bake, use racks 3 and 5.
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 Traditional
Bake, cakes in front of rack 3
and back of rack 5
Rack position for Convection
Bake, cakes in back of rack 3
and front of rack 5
Summary of Contents for PCB915
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