Whirlpool WOD97ES0ES ユーザーガイド

1.  Slide the rack in completely so that it is closed and engaged 

with the sliding shelf.

2.  Using 2 hands, lift up on the front edge of the rack and push 

the sliding shelf to the back wall of the oven so that the front 

edge of the sliding shelf sits on the rack guides. The front 

edge of the rack and the sliding shelf should be higher than 

the back edge.

3.  Pull the rack and the sliding shelf out.

1.  Using 2 hands, grasp the front of the closed rack and 

the sliding shelf. Place the closed rack and the sliding 

shelf on the rack guide.

2.  Using 2 hands, lift up on the front edge of the rack and 

the sliding shelf together.

3.  Slowly push the rack and the sliding shelf to the back of 

the oven until the back edge of the rack pulls over the end 

of the rack guide.

To avoid damage to the sliding shelves, do not place more than 

25 lbs (11.4 kg) on the rack. 
Do not clean the roll-out extension rack in a dishwasher. 

It may remove the rack’s lubricant and affect its ability to slide.
See the “General Cleaning” section for more information.

The oven vent(s) should not be blocked or covered since they 

allow the inlet of fresh air into the cooling system. Also, the bottom 

vent should not be blocked or covered since it allows the inlet of 

fresh air into the cooling system and the outlet of hot air from the 

cooling system. Blocking or covering vents will cause poor air 

circulation, affecting cooking, cleaning and cooling results.

When beginning a Bake, Convect Bake or Convect Roast cycle, 

the oven will begin preheating after Start is pressed. The oven 

will take approximately 12 to 17 minutes to reach 350°F (177°C) 

with all of the oven racks provided with your oven inside the 

oven cavity. Higher temperatures will take longer to preheat. 

The preheat cycle rapidly increases the oven temperature. The 

actual oven temperature will go above your set temperature to 

offset the heat lost when your oven door is opened to insert food. 

This ensures that when you place your food in the oven, the oven, 

will begin at the proper temperature. Insert your food when the 

preheat tone sounds. Do not open the door during preheat before 

the tone sounds.

While in use, the oven elements will cycle on and off as needed 

to maintain a consistent temperature, but they may run slightly 

hot or cool at any point in time due to this cycling. Opening the 

oven door while in use will release the hot air and cool the oven 

which could impact the cooking time and performance. It is 

recommended to use the oven light to monitor cooking progress.
NOTE: On models with convection, the convection fan may run in 

the non-convection bake mode to improve oven performance.
Before baking and roasting, position racks according to the 

“Positioning Racks and Bakeware” section. When roasting, 

it is not necessary to wait for the oven preheat cycle to end 

before putting food in unless it is recommended in the recipe.

When broiling, no preheating is necessary unless recommended 

otherwise in the recipe. Position food on grid in a broiler pan, and 

then place it in the center of the oven rack. Close the oven door 

to ensure proper broiling temperature.
NOTE: Odors and smoke are normal the first few times the oven 

is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise 

control when cooking. The lower the broil setting, the slower 

the cooking. Thicker cuts and unevenly shaped pieces of meat, 

fish and poultry may cook better at lower broil settings. Place 

the food in the upper or lower oven. Refer to the “Positioning 

Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off 

to maintain the proper temperature.

 

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For best results, use a broiler pan and grid. 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. Please refer to the “Accessories” section 

for more information. 

In a convection oven, the fan-circulated hot air continually 

distributes heat more evenly than the natural movement of air 

in a standard thermal oven. This movement of hot air helps 

maintain a consistent temperature throughout the oven, cooking 

foods more evenly, crisping surfaces while sealing in moisture 

and yielding crustier breads.
During convection cooking, the bake, broil and convection 

(true convection only) elements cycle on and off in intervals to 

maintain the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan 

will turn off immediately. It will come back on when the oven 

door is closed.