Cooking Guide - Cafe CTS90DP Manual Del Propietário

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
Beef & Pork
Hamburgers
Steaks & Chops
Roasts
Poultry
Whole chicken
thighs
Whole turkey
Fish
Casseroles
Frozen Convenience Foods
a Single Rack
Multiple Racks
*When baking four cake layers at a time, use racks 2
and 4. 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
IsItDoneYet.gov. Make sure to use a food thermometer
to take food temperatures.
49-80829
RECOMMENDED RECOMMENDED
MODE(S) RACK POSITION(S)
Multi Rack
Convection Roast
Convection Roast
Convection Roast
Convection Roast
5 (1/2 thick or less)
Multi Rack
3
Extension rack in higher position if used. Ensure adequate airflow
2 and 4
1
3
2 and 4 Extension rack position 4 for 2 racks, and position 3 for 3 racks.
2, 3 and 5
to get a well seared exterior and a rare interior cook the first side
5 approximately 3 minutes and cook the second side approximately 4
minutes. Move food down for more doneness/less searing. For best
performance, center food below the broil heating element.
Move food down for more doneness/less searing. Watch food
5
closely when broiling. For best performance, center food below the
2 or 3
2 or 3
1
down first. Watch food closely when broiling. For best performance
3
when broiling, center food below the broil heating element.
more doneness/less searing and up for greater searing/browning
3
when broiling. For best performance when broiling, center food
1 or 2
2 or 3
when broiling. For best performance, center food below the broil
4 (>1/2 inch)
3
3
2 and 4
otherwise Crisp one at a time on top rack position.
ADDITIONAL SUGGESTIONS
(see illustration below).
Ensure adequate airflow.
broil heating element.
below the broil heating element.
heating element.
to melt/brown cheese or crisp surface.
to crisp the exterior.
15