Whirlpool WEE745H0FS Use & Care Guide - Page 20

Problem, Possible Causes and/or Solutions, See Oven Temperature Control in the Electronic Oven

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Problem Oven cooking results not what expected Possible Causes and/or Solutions Range is not level: Level the range. See the Installation Instructions. The set temperature was incorrect: Double-check the recipe in a reliable cookbook. Oven temperature needs adjustment: See "Oven Temperature Control" in the "Electronic Oven Controls" section. Oven was not preheated: See "Baking and Roasting" section. Racks were positioned improperly: See "Positioning Racks and Bakeware" section. Not enough air circulation around bakeware: See "Positioning Racks and Bakeware" section. Darker browning of food caused by dull or dark bakeware: Lower oven temperature 25°F (15°C) or move rack to a higher position in the oven. Lighter browning of food caused by shiny or light colored bakeware: Move rack to a lower position in the oven. Batter distributed unevenly in pan: Check that batter is level in the pan. Incorrect length of cooking time was used: Adjust cooking time. Oven door was not closed: Be sure that the bakeware does not keep the door from closing. Oven door was opened during cooking: Oven peeking releases oven heat and can result in longer cooking times. Rack is too close to bake burner, making baked items too brown on bottom: Move rack to higher position in the oven. Pie crusts browning too quickly: Use aluminum foil to cover the edge of the crust and/or reduce baking temperature. 20

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20
Problem
Possible Causes and/or Solutions
Oven cooking results
not what expected
Range is not level:
Level the range. See the Installation Instructions.
The set temperature was incorrect:
Double-check the recipe in a reliable cookbook.
Oven temperature needs adjustment:
See “Oven Temperature Control” in the “Electronic Oven
Controls” section.
Oven was not preheated:
See “Baking and Roasting” section.
Racks were positioned improperly:
See “Positioning Racks and Bakeware” section.
Not enough air circulation around bakeware:
See “Positioning Racks and Bakeware” section.
Darker browning of food caused by dull or dark bakeware:
Lower oven temperature 25°F (15°C) or move
rack to a higher position in the oven.
Lighter browning of food caused by shiny or light colored bakeware:
Move rack to a lower position
in the oven.
Batter distributed unevenly in pan:
Check that batter is level in the pan.
Incorrect length of cooking time was used:
Adjust cooking time.
Oven door was not closed:
Be sure that the bakeware does not keep the door from closing.
Oven door was opened during cooking:
Oven peeking releases oven heat and can result in longer cooking
times.
Rack is too close to bake burner, making baked items too brown on bottom:
Move rack to
higher position in the oven.
Pie crusts browning too quickly:
Use aluminum foil to cover the edge of the crust and/or reduce
baking temperature.