Cooking Guides - GE PTS9000 Owner's Manual

Cooking Guide - Single Ovens and Upper Ovens
The table below provides some guidelines for typical cooking modes. If you would like to use Precision Cooking
modes they can be substituted for the modes shown below for applicable foods.
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
Bone-in chicken breasts, legs,
thighs
Boneless chicken breasts
Whole turkey
Turkey Breast
Fish
Casseroles
Frozen Convenience Foods
Pizza on a single rack
Pizza on multiple racks
Potato products, chicken nuggets,
appetizers on single racks
Potato products, chicken nuggets,
appetizers on multiple racks
*When baking four cake layers at a time, use racks on
2 and 4 for a single/upper oven; use 1 extension and 4
flat for a lower double oven. 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.
16
RECOMMENDED RECOMMENDED
MODE(S) RACK POSITION(S)
Convection Bake
Traditional Bake
Convection Bake Multi
Convection Bake
Traditional Bake
Convection Bake
Traditional Bake
Convection Bake Multi
Broil Hi
Broil Hi
Traditional Bake
Convection Roast
Traditional Bake
Convection Roast
Broil Lo
Traditional Bake
Convection Roast
Broil Lo
Traditional Bake
Convection Roast
Traditional Bake
Convection Roast
Traditional Bake
Convection Roast
5 (1/2 thick or less)
Broil Lo
Convection Bake
Traditional Bake
Convection Bake
Traditional Bake
Convection Bake Multi
Convection Bake
Traditional Bake
Air Fry (on single and
upper ovens only)
Convection Bake Multi
ADDITIONAL SUGGESTIONS
3
2 and 4 Ensure adequate airflow (see illustration below).
1
3
2 and 4
Use a broil pan; move food down for more doneness/less searing.
5 ext. Watch food closely when broiling. For best performance, center
Use a broil pan; move food down for more doneness/less searing.
5 ext. Watch food closely when broiling. For best performance, center
Leave uncovered, use a low sided pan such as a broil pan.
1 or 2
2
Broil skin side down first. Watch food closely when broiling. For
2 or 3 best performance when broiling, center food below the broil
Move food down for more doneness/less searing and up for
2 or 3 greater searing/browning when broiling. For best performance
when broiling, center food below the broil heating element.
1 or 2
1 or 2
Watch food closely when broiling. For best performance, center
4 (>1/2 inch)
3
3
2 and 4
Use shiny cookware when using traditional bake
3
Use dark cookware or cookie sheet when using Air Fry.
Use shiny cookware. Switch food location partially through
2 and 4
Single/upper oven
Use shiny cookware.
Use shiny cookware.
Use shiny cookware.
Ensure adequate airflow.
food below the broil heating element.
food below the broil heating element.
Preheating is not necessary.
Use a low sided pan such as a broil pan.
Preheating is not necessary.
heating element.
Use a low sided pan such as a broil pan.
Preheating is not necessary.
Use a low sided pan such as a broil pan.
Preheating is not necessary.
food below the broil heating element.
Use shiny cookware.
Use shiny cookware.
and convection bake.
cooking for more even cooking results.
49-2000376 Rev. 0