Whirlpool WOEC5030LZ Control Guide - Page 6

Baking and Roasting The oven will take approximately 12 to 17 minutes to reach 350°F (177°C) with all oven racks inside the oven cavity. The preheat cycle rapidly increases the temperature inside the oven cavity. Higher temperatures will take longer to preheat. Factors that impact preheat times include room temperature, oven temperature, and the number of racks. Unused oven racks can be removed prior to preheating your oven to help reduce preheat time. The actual oven temperature will go above the set temperature to offset the heat lost when the oven door is opened to insert food. This ensures that the oven will begin at the proper temperature when you place food in the oven. Insert food when the preheat tone sounds. Do not open the door during preheat until the tone sounds. During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain the oven temperature. Depending on the model, if the oven door is opened during baking or roasting, the heating elements (bake and broil) will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed. Frozen Bake™ Frozen Bake™ Technology automatically adjusts the manufacturer's bake time by combining preheating and baking to deliver great packaged frozen food results without the wait. There are multiple preprogrammed food options. The Frozen Bake™ cycle have been customized to work only with these foods. When using Frozen Bake™ Technology, it is important that you follow all manufacturer's instructions including venting, covering, stirring or placing on a baking sheet to ensure a good result. When cooking frozen meals, only cook items that provide instructions for cooking in a conventional oven. Place your dish in the center of the rack and select one of the rack positions recommended for Frozen Bake™ in the "Positioning Racks and Bakeware" section and bake only one package or pan at a time. Use the temperature and maximum bake time from the package. A tone will alert you to check the food for doneness before the cook time is complete and again at the end of the cook time. The display will prompt you to add additional cook time if needed. Convection Baking and Roasting During convection cooking, the fan provides hot air circulation throughout the oven. The movement of heated air around the food can help to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside. During the Convect function, bake and broil elements, and the fan operate to heat the oven cavity. If the oven door is opened during convection cooking or preheating, the fan turns off immediately and the element(s) will turn off after 30 seconds. Once the door is closed, the element(s) will turn back on. NOTE: It is normal for the convection fan to run during nonconvection cycles as well as during preheat. � It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping. � Keep heat loss to a minimum by only opening the oven door when necessary. It is recommended to use the oven light to monitor cooking progress. � Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. � Test baked goods for doneness a few minutes before the minimum cooking time with a method such as a toothpick. � Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places, including the thickest part. � Before convection cooking, position the rack(s) according to the "Positioning Racks and Bakeware" section. � When using more than one rack, position bakeware/cookware on the racks to allow movement of the fan circulated air around the food. See the "Positioning Racks and Bakeware" section. � If the oven is full, extra cooking time may be needed. � For optimal cooking results, do not cover food. � Use Convect Bake for single or multiple rack baking. � When convection baking, reduce your traditional recipe baking temperature by 25°F (15°C). 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 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 Kit, one may be ordered. See the Quick Start Guide for contact information. Convection Broiling When broiling, no preheating is necessary unless recommended otherwise in the recipe. During the Convect function, broil elements and the fan operate to heat the oven cavity. 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 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. � It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping. � Keep heat loss to a minimum by only opening the oven door when necessary. It is recommended to use the oven light to monitor cooking progress. � 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 Kit, one may be ordered. See the Quick Start Guide for contact information. � Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places, including the thickest part. � Before convection cooking, position the rack(s) according to the "Positioning Racks and Bakeware" section. � For optimal cooking results, do not cover food. � For best results, flip meats midway through cooking time. 6