Справочник Пользователя для Whirlpool WOC95EC0AS

Place the cakes on the rack as shown.

2-rack: Use rack positions 2 and 5 for regular baking.
2-rack (convection only): Use rack positions 2 and 5 

for convection baking.

For best results when baking cakes on 2 racks, use rack 

positions 2 and 5 with the Bake function. Place the cakes 

on the racks as shown.

For best results when baking cookies on 2 racks, use rack 

positions 2 and 5 with the Convection Bake function.

To cook food evenly, hot air must be able to circulate. 

Allow 2" (5.0 cm) of space around bakeware and oven 

walls. Use the following chart as a guide.

1

Center of rack

2

Side by side

3 or 4

Refer to the previous illustration.

NOTE: Bakeware materials and color may affect results. 

Dark, dull, non-stick, or glass pans may require shorter 

baking times. In contrast, insulated or stainless steel 

pans may require longer baking times. Follow bakeware 

manufacturer's recommendations.

The oven vent should not be blocked or covered since it allows 

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.

When beginning a Bake, Convect Bake, or Convect Roast cycle, 

the oven will begin preheating after START LOWER is pressed. 

The oven will take approximately 13 to 19 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.

Rapid Preheat can be used to shorten the preheating time. Only 

one standard flat oven rack should be in the oven during Rapid 

Preheat. Extra racks should be removed prior to starting Rapid 

Preheat. The preheating cycle should be completed before placing 

food in the oven. When the Rapid Preheat cycle is complete, the 

oven starts a normal Bake cycle.
IMPORTANT: Rapid Preheat should be used only 

for single-rack baking.

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.

The AccuBake

®

 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 or burners cycle On and Off in intervals. 

On convection range models, the fan will run while preheating 

and may be cycled On and Off for short intervals during Bake to 

provide the best results. 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.

When broiling, preheat the oven for 5 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. 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.