Whirlpool Roper FEP310KN1 Benutzerhandbuch
9
Positioning Racks and Bakeware
IMPORTANT: Do not place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
NOTES:
■
Position racks before turning the oven on.
■
Do not position racks with bakeware on them.
■
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.
edge, then lift out. Use the following illustration and charts as a
guide.
Traditional Cooking
Convection Cooking
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering vent will
cause poor air circulation, affecting cooking and cleaning results.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
should not be blocked or covered. Blocking or covering vent will
cause poor air circulation, affecting cooking and cleaning results.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
The element can be used when the oven is in use as long as the
cookware does not extend more than 1" (2.5 cm) over the
element.
cookware does not extend more than 1" (2.5 cm) over the
element.
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys,
angel food cakes
angel food cakes
1 or 2
Bundt cakes, most quick breads,
yeast breads, casseroles, meats
yeast breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes,
nonfrozen pies
nonfrozen pies
2 or 3
OVEN SETTING
NUMBER OF
RACKS USED
RACKS USED
RACK
POSITION(S)
POSITION(S)
Convect or Convect Bake
1
1, 2 or 3
Convect or Convect Bake
2
2 and 4
Convect or Convect Bake
3
1, 3 and 5
NUMBER
OF PAN(S)
OF PAN(S)
POSITION ON RACK
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
no bakeware piece is directly over another.
1
2
3
4
5
BAKEWARE/
RESULTS
RESULTS
RECOMMENDATIONS
Light colored
aluminum
aluminum
■
Light golden
crusts
crusts
■
Even browning
■
Use temperature and time
recommended in recipe.
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
other bakeware with
dark, dull and/or
nonstick finish
■
Brown, crisp
crusts
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
temperatures 25°F (15°C).
■
Use suggested baking time.
■
For pies, breads and casseroles,
use temperature recommended in
recipe.
use temperature recommended in
recipe.
■
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
sheets or baking
pans
■
Little or no
bottom browning
bottom browning
■
Place in the bottom third of oven.
■
May need to increase baking time.
Stainless steel
■
Light, golden
crusts
crusts
■
Uneven browning
■
May need to increase baking time.
Stoneware
■
Crisp crusts
■
Follow manufacturer’s
instructions.
instructions.
Ovenproof
glassware, ceramic
glass or ceramic
glassware, ceramic
glass or ceramic
■
Brown, crisp
crusts
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
temperatures 25°F (15°C).
A. Oven vent
A