Whirlpool SF357BEH Benutzerhandbuch

1. Press CUSTOM BROIL.

2. Press TEMP (▼) or (▲) to change the temperature in 5° 

amounts. The broil range can be set between 300°F and HI 
(525°F [150°C and HI] [275°C]).

3. Press START/ENTER.

4. Press OFF/CANCEL when finished.

For best results, place food 3 in. (7 cm) or more from the broil 
burner. Times are guidelines only and may need to be adjusted 
for individual tastes. Recommended rack positions are numbered 
from the bottom (1) to the top (5). For diagram, see the 
“Positioning Racks and Bakeware” section.

IMPORTANT: The health of some birds is extremely sensitive to 
the fumes given off during the Self-Cleaning cycle. Exposure to 
the fumes may result in death to certain birds. Always move birds 
to another closed and well ventilated room.

Self-clean the oven before it is heavily soiled. Heavy soil results in 
longer cleaning and more smoke.

Keep the kitchen well-ventilated during the Self-Cleaning cycle to 
help get rid of heat, odors, and smoke. 

Do not block the oven vent(s) during the Self-Cleaning cycle. Air 
must be able to move freely. See “Oven Vent(s)” section.

■

Remove the broiler pan, grid, cookware and bakeware and, 
on some models, the temperature probe from the oven.

■

Remove any foil from the oven because it may burn or melt, 
damaging the oven.

■

Remove oven racks to keep them shiny and easy to slide. If 
leaving in, place them on rack positions 2, 3 or 4. For 
diagram, see “Positioning Racks and Bakeware”. Racks will 
discolor and become harder to slide. See “Cleaning” for more 
information.

■

Hand clean inside door edge and the 1½ in. (3.8 cm) area 
around the inside oven cavity frame, being careful not to 
move or bend the gasket. This area does not get hot enough 
during self-cleaning to remove soil. Do not let water, cleaner, 
etc. enter slots on door frame. Use a damp cloth to clean this 
area.

■

Wipe out any loose soil to reduce smoke and avoid damage. 
At high temperatures, foods react with porcelain. Staining, 
etching, pitting or faint white spots can result. This will not 
affect cooking performance.

Steak
1 in. (2.5 cm) thick
medium rare
medium
well done

4
4
4

14-15
15-16
18-19

7-8
8-9
9-10

³⁄₄ in. (2 cm) thick
well done

4

13-14

6-7

Pork chops
1 in. (2.5 cm) thick

4

21-22

10-11

¹|₂ in. (1.25 cm) thick

4

8-10

4-5

4

6-7

3-4

Lamb chops
1 in. (2.5 cm) thick

4

15-17

8-9

Chicken
bone-in pieces
boneless breasts

3
4

18-20
12-16

18-20
11-16

 ¹|₄- ¹|₂ in.

(.6-1.25 cm) thick
Steaks

 ³|₄- 1 in.

(2-2.5 cm) thick

4

4

8-10

15-18

4-5

7-9

* Place up to 9 patties, equally spaced, on broiler grid.