Whirlpool WOC97ES0ES Use & Care Guide - Page 8
Oven Vent(s), Baking and Roasting, Broiling, Convection Cooking, To Insert Roll-Out Extension Rack
View all Whirlpool WOC97ES0ES manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 8 highlights
To Insert Roll-Out Extension Rack: 1. Slide the rack in completely so that it is closed and engaged with the sliding shelf. 2. Using 2 hands, lift up on the front edge of the rack and push the sliding shelf to the back wall of the oven so that the front edge of the sliding shelf sits on the rack guides. The front edge of the rack and the sliding shelf should be higher than the back edge. A B C A. Sliding shelf B. Rack guide C. Roll-out extension rack 3. Pull the rack and the sliding shelf out. To Remove Roll-Out Extension Rack: 1. Using 2 hands, grasp the front of the closed rack and the sliding shelf. Place the closed rack and the sliding shelf on the rack guide. 2. Using 2 hands, lift up on the front edge of the rack and the sliding shelf together. 3. Slowly push the rack and the sliding shelf to the back of the oven until the back edge of the rack pulls over the end of the rack guide. To avoid damage to the sliding shelves, do not place more than 25 lbs (11.4 kg) on the rack. Do not clean the roll-out extension rack in a dishwasher. It may remove the rack's lubricant and affect its ability to slide. See the "General Cleaning" section for more information. Oven Vent(s) A B C D E F G Single and Double Oven A. Control panel B. Oven vent C. Single oven or upper double oven G. Bottom vent Double Oven D. Upper oven E. Oven vent F. Lower oven G. Bottom vent The oven vent(s) should not be blocked or covered since they allow the inlet of fresh air into the cooling system. Also, the bottom vent should not be blocked or covered since it allows the inlet of fresh air into the cooling system and the outlet of hot air from the cooling system. Blocking or covering vents will cause poor air circulation, affecting cooking, cleaning and cooling results. 8 Baking and Roasting Preheating When beginning a Bake, Convect Bake or Convect Roast cycle, the oven will begin preheating after Start is pressed. The oven will take approximately 12 to 17 minutes to reach 350°F (177°C) with all of the oven racks provided with your oven inside the oven cavity. Higher temperatures will take longer to preheat. The preheat cycle rapidly increases the oven temperature. The actual oven temperature will go above your set temperature to offset the heat lost when your oven door is opened to insert food. This ensures that when you place your food in the oven, the oven, will begin at the proper temperature. Insert your food when the preheat tone sounds. Do not open the door during preheat before the tone sounds. Oven Temperature While in use, the oven elements will cycle on and off as needed to maintain a consistent temperature, but they may run slightly hot or cool at any point in time due to this cycling. Opening the oven door while in use will release the hot air and cool the oven which could impact the cooking time and performance. It is recommended to use the oven light to monitor cooking progress. NOTE: On models with convection, the convection fan may run in the non-convection bake mode to improve oven performance. Before baking and roasting, position racks according to the "Positioning Racks and Bakeware" section. When roasting, it is not necessary to wait for the oven preheat cycle to end before putting food in unless it is recommended in the recipe. Broiling When broiling, no preheating is necessary unless recommended otherwise in the recipe. Position food on grid in a broiler pan, and then place it in the center of the oven rack. Close the oven door to ensure proper broiling temperature. NOTE: Odors and smoke are normal the first few times the oven is used or if the oven is heavily soiled. Changing the temperature when broiling allows more precise control when cooking. The lower the broil setting, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broil settings. Place the food in the upper or lower oven. Refer to the "Positioning Racks and Bakeware" section for more information. On lower settings, the broil element will cycle on and off to maintain the proper temperature. ■■ For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke. If you would like to purchase a broiler pan, one may be ordered. Please refer to the "Accessories" section for more information. Convection Cooking In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads. During convection cooking, the bake, broil and convection (true convection only) elements cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air. If the oven door is opened during convection cooking, the fan will turn off immediately. It will come back on when the oven door is closed.