Cafe CGY366 Manual Del Propietário página 27

Using the Range
OVEN COOKING GUIDE (Cont.)
FOOD TYPE
Beef & Pork
Hamburgers
Steaks & Chops
Roasts
Casseroles
Fish
Frozen Convenience Foods
Potato products, chicken
Single Rack
Potato products, chicken
Multiple Racks
Poultry
Whole chicken
Bone-in chicken breasts,
legs, thighs
Boneless chicken breasts
Whole turkey
Turkey Breast
Vegetables
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.
26
RECOMMENDED
RECOMMENDED OVEN RACK
MODE(S) POSITION(S)
Broil High 4 or 5
Broil High 4 or 5
Bake
2 or 3
Convection Roast
Bake 2 or 3
4 or 5 (1/2 inch thick or less)
Broil Low
3 or 4 (>1/2 inch)
Bake 2 or 3
Convection Bake Multi 2 and 4
Bake
2 or 3
Convection Roast
Convection Bake Multi 2 and 4
Bake
2 or 3
Convection Roast
Broil Low
2 or 3
Bake
Broil Low
2 or 3
Bake
Bake
1 or 2
Convection Roast
Bake
Convection Roast
Bake
Convection Roast
Broil Low
when broiling. For best performance center food below the broil heater.
when broiling. For best performance center food below the broil heater.
Move food down for more doneness/less searing. Watch food closely when broiling. For
best performance center food below the broil heater.
If breaded or coated in sauce avoid Broil High modes. Broil skin side down first. Watch
food closely when broiling. For best performance when broiling, center food below the
Move food down for more doneness/less searing and up for greater searing/browning
when broiling. For best performance when broiling, center food below the broil element
2
3
ADDITIONAL SUGGESTIONS
Do not preheat.
less browning.
broil heater.
or burner.
49-2000659 Rev. 3