Whirlpool 9753051 - Manuel (Page 14)

14
USING YOUR RANGE
5. Press the START button.
A preheat conditioning time counts down the
approximate preheat time after the oven temperature
has been set and the start button has been pressed.
The oven control automatically sets preheating times
based on the oven temperature you select.
As the preheat conditioning ends, the selected
oven temperature replaces “PrE” on the display
and the time of day reappears. You will hear a
1-second tone, indicating the oven is ready to use.
The temperature management system
electronically regulates the preheat time and
temperature to maintain a precise temperature
range for the best cooking results. The preheat
and set temperatures may be different at the end
of the countdown. This is normal.
NOTES:
• When the oven temperature is greater than 170°F
(77°C), no preheating time will be shown on the
display.
• You can change the temperature setting any
time after pressing START/ENTER. You do not
have to press START/ENTER again.
B
AKE
/
ROAST
( CONT
.
)
PRESS YOU SEE
HEAT
DELAY
TIMED
BAKE
BROIL
TIMER
LOCKED
COOK
ON STOP
CLEAN
TIME START?
C
F
°
START
(example for set temperature of
375°F [191°C])
HEAT
DELAY
TIMED
BAKE
BROIL
TIMER
LOCKED
COOK
ON STOP
CLEAN
TIME START?
C
F
°
THEN YOU SEE
Roasting meats and poultry
• For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the
drippings and allows the heat to circulate better.
6. When baking…
Put food in oven after the preheat countdown
ends. During baking/roasting, the oven burner
will turn on and off to keep oven temperature at
the setting.
Saving energy
• To avoid loss of heat, open the oven door as little
as possible. Use the OVEN LIGHT button and
look through the windows.
• Use a timer to keep track of cooking time.
• Plan your meals for the most efficient use of the
oven by cooking more than one food at a time, or
baking while the oven is still hot after cooking a
meal.
• Use a meat thermometer for the most accurate
doneness. Insert it so the tip is in the center of the
largest muscle or thickest portion of the meat or
poultry. Make sure the thermometer is not touching
bone, fat, or the bottom of the pan.