Whirlpool SF367LEH Benutzerhandbuch

Do not place food or cookware directly on the oven door or the 
oven bottom.

Before baking and roasting, position the racks according to the 
“Positioning Racks and Bakeware” section. When roasting, it is 
not necessary to wait for the oven to preheat before putting food 
in, unless recommended in the recipe.

1. Push in and turn the oven control knob to the desired 

temperature setting.

2. Place food in oven.

The oven burner will cycle on and off to keep the oven 
temperature at the setting.

3. Push in and turn oven control knob to OFF when finished.

Broiling uses direct radiant heat to cook food. During broiling, the 
broil burner cycles on and off in internals to maintain oven 
temperature.

■

Use only the broiler pan and grid provided with the range. It is 
designed to drain juices and help prevent spatter and smoke.

■

For proper draining, do not cover the grid with foil. The 
bottom of the pan may be lined with aluminum foil for easier 
cleaning.

■

Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to prevent curling.

■

Pull out oven rack to stop position before turning or removing 
food. Use tongs to turn food to avoid the loss of juices. Very 
thin cuts of fish, poultry or meat may not need to be turned.

■

After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

Before broiling, position rack according to Broiling Chart. It is not 
necessary to preheat the oven before putting food in unless 
recommended in the recipe. Position food on grid in the broiler 
pan, then place it in the center of the oven rack. Close the door.

1. Push in and turn oven control knob to BROIL.

2. After broiling, turn the oven control knob to OFF.

For best results, place food 3 in. (7 cm) or more from the broil 
element. Times are guidelines only and may need to be adjusted 
for individual foods and 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 becomes 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.

Do not clean, rub, damage or move the oven door gasket. The 
door gasket is essential for a good seal.

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

7-8

Pork chops
1 in. (2.5 cm) thick

4

20-22

10-11

¹|₂ in. (1.25 cm) thick

4

8-10

4-5

4

5-7

3-4

Lamb chops
1 in. (2.5 cm) thick

4

14-17

8-9

Chicken
bone-in pieces
boneless breasts

3
4

17-20
11-16

17-20
11-16

Fish
Fillets 

¹|₄- ¹|₂ in.

(.6-1.25 cm) thick
Steaks 

³|₄- 1 in.

(2-2.5 cm) thick

4

4

8-10

16-18

4-5

8-9

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