Whirlpool W10086240 Manuel D’Utilisation
11
Preheating
Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Custom Broiling
Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
temperature when Custom Broiling allows more precise control
when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
■
For best results, use a broiler pan and grid (provided on some
models). It is designed to drain juices and help avoid spatter
and smoke.
models). 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. See “Assistance or Service” section to order. Ask for
Part Number 4396923.
ordered. See “Assistance or Service” section to order. Ask for
Part Number 4396923.
■
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
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 avoid curling.
the edges to avoid 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.
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.
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, position the rack according to the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended in the recipe. Close the door.
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended in the recipe. Close the door.
1. Press CUSTOM BROIL.
2. Press START.
The set oven temperature will appear on the display until the
oven is turned off.
oven is turned off.
3. Press OFF/CANCEL when finished cooking.
To Change Broil Temperature:
When custom broiling, changing the temperature allows more
precise control. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
precise control. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
1. Press CUSTOM BROIL. “500°F” will appear on the display.
Press the TEMP “+” or “-” arrow pads to enter a temperature
other than 500°F (260°C). The broil range can be set between
300°F and 525°F (149°C and 274°C). “HI” will appear instead
of 525°F (274°C).
other than 500°F (260°C). The broil range can be set between
300°F and 525°F (149°C and 274°C). “HI” will appear instead
of 525°F (274°C).
2. Press START.
The set oven temperature will appear on the oven display
until the oven is turned off.
until the oven is turned off.
3. Press OFF/CANCEL when finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual foods and tastes. It is recommended that food be
turned approximately two-thirds of the way through the total
cooking time. Use a meat thermometer to determine the
doneness of meats and poultry. Check the temperature in 2 or 3
places.
burner. Times are guidelines only and may need to be adjusted
for individual foods and tastes. It is recommended that food be
turned approximately two-thirds of the way through the total
cooking time. Use a meat thermometer to determine the
doneness of meats and poultry. Check the temperature in 2 or 3
places.
Recommended rack positions are numbered from the bottom (1)
to the top (4). Do not use position 5. For diagram, see the
“Positioning Racks and Bakeware” section.
to the top (4). Do not use position 5. For diagram, see the
“Positioning Racks and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
FOOD
RACK
POSITION
POSITION
TOTAL COOK
TIME (minutes)
TIME (minutes)
Chicken
bone-in pieces
boneless breasts
bone-in pieces
boneless breasts
3
3
3
35-45
20-30
20-30
Fish
Fillets
Fillets
¹₄-¹₂"
(0.6-1.25 cm) thick
Steaks
Steaks
³₄- 1"
(2-2.5 cm) thick
3
3
8-12
10-15
Bratwurst or sausage
links, raw
links, raw
3
10-15
Ground meat patties*
³₄" (2 cm) thick
medium
½" (1.25 cm) thick
medium
medium
½" (1.25 cm) thick
medium
3
3
14-20
12-18
Ham slice, precooked
¹₂" (1.25 cm) thick
3
7-9
Lamb chops
¾-1" (2-2.5 cm) thick
¾-1" (2-2.5 cm) thick
3
20-26
Pork chops (boneless)
¾" (2 cm) thick
medium
¾" (2 cm) thick
medium
3
18-25
Pork chops (bone-in)
1-1½" (2.5-3.8 cm) thick
medium
¾" (2 cm) thick
medium
1-1½" (2.5-3.8 cm) thick
medium
¾" (2 cm) thick
medium
3
3
20-30
15-20
Steak - Sirloin
1" (2.5 cm) thick
medium
1" (2.5 cm) thick
medium
3
22-28
Steak - Ribeye
1½" (3.8 cm) thick
medium
1½" (3.8 cm) thick
medium
3
30-36
Steak - London Broil
1" (2.5 cm) thick
medium
1" (2.5 cm) thick
medium
3
22-28