Whirlpool SF3020EK Benutzerhandbuch

To cook food evenly, hot air must be able to circulate. Allow 2 in. 
(5 cm) of space around bakeware and oven walls. Use the 
following chart as a guide.

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.

The oven vent releases hot air and moisture from the oven, and 
should not be blocked or covered. Doing so will cause poor air 
circulation, affecting cooking and cleaning results. Never set 
plastics, paper or other items that could melt or burn near the 
oven vent.

Do not try to light the oven burner during a power failure.

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.

Push in and turn the oven control knob to the desired 
temperature setting.

Place food in oven.

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

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

The broiler is located below the oven door. The broiler pan and 
grid pull out for easy access. Always broil with the broiler and 
oven doors closed.

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Do not step on or apply weight to the broiler door while it is 
open.

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Do not preheat broiler before use. Completely close broiler 
door during broiling.

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Do not use broiler drawer for storage.

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

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

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

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Pull out broiler pan 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.

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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.

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.

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Light golden 
crusts

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Even browning

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Use temperature and time 
recommended in recipe.

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Brown, crisp 
crusts

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May need to reduce baking 
temperatures 25°F (15°C).

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Use suggested baking time.

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For pies, breads and casseroles, use 
temperature recommended in 
recipe.

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Place rack in center of oven.

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Little or no 
bottom 
browning

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Place in the bottom third of oven.

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May need to increase baking time.

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Light, golden 
crusts

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Uneven 
browning

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May need to increase baking time.

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Crisp crusts

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Follow manufacturer’s instructions.

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Brown, crisp 
crusts

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May need to reduce baking 
temperatures 25°F (15°C).