Baking And Roasting - Whirlpool YWFE775H0HW Manual De Instrucciones

If your model has a Max Capacity Oven Rack, the recessed ends
must be placed in the rack position above the desired position of
the food. See the following illustration.
A. Ends of rack in position 3
B. Food in position 2
IMPORTANT: These rack positions are for flat racks. If a Max
Capacity Oven Rack is used, the rack position must be adjusted
as shown in the previous figure.
Multiple Rack Cooking
2-rack (non-convection): Use rack positions 2 and 5 or 3 and 6.
2-rack (convection): Use rack positions 2 and 5 or 3 and 6.
3-rack (convection): Use rack positions 2 and 7 and a Max
Capacity Oven Rack in rack position 5.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow 2" (5
cm) of space around bakeware and oven walls. Make sure that no
bakeware piece is directly over another.

Baking and Roasting

Temperature Management System
The temperature management system electronically regulates the
oven heat levels during preheat and bake to maintain a precise
temperature range for optimal cooking results. The bake and broil
elements cycle on and off in intervals. The bake element will glow
red when cycling on; the broil element will not. This feature is
automatically activated when the oven is in use.
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.
Preheating
When Start is pressed, the oven will begin preheating. Once
100ºF (38ºC) is reached, the display temperature will increase as
the actual temperature of the oven increases. When the preheat
temperature is reached, a tone will sound and the selected
temperature will appear on the display.
The time to preheat the oven to 350°F (175°C) will be
approximately 10-15 minutes depending upon the model.
Frozen Bake Technology
™
Frozen Bake Technology can be used to cook prepackaged
™
frozen food without needing to preheat the oven and without
overbrowning the food. There are six preprogrammed food
options to choose from: Pizza, Lasagna, Nuggets, Fries, Pie, and
Meals. Frozen Bake Technology has been designed to work
™
specifically with these foods and should only be used for these
foods. When using Frozen Bake
you follow all the manufacturer's instructions including venting,
stirring, or placing on a baking sheet to ensure a good result.
When cooking frozen meals, cook items that provide instructions
for cooking in a conventional oven. Place your dish in the middle
of the oven and bake one package at a time. Use the
recommended temperature and maximum recommended time
from the package.
Technology, it is important that
™
A tone will alert you to check the food for doneness before the
cook time is completed and again at the end of the cook time. The
display will prompt you to add the cook time or end the cycle.
Broiling
When broiling, preheat the oven for 2 minutes before putting food
in, 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.
IMPORTANT: Close the door to ensure proper broiling
temperature.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish,
and poultry may cook better at lower broil settings. Use rack 6 or 7
for broiling. Refer to the "Positioning Racks and Bakeware"
section for more information.
� 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 Quick Start Guide for contact
information.
NOTE: Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Convection Baking and Roasting (on
some models)
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.
With convection cooking, most foods can be cooked at a
temperature 25°F (15°C) lower than in a standard thermal oven
and cooking time can be shortened by up to 30%.
During convection baking or roasting, the bake and broil 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 baking or roasting,
the fan will turn off immediately. It will come back on when the
oven door is closed.
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