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Summary of the content on the page No. 2
19 .................................... vent oven The Warranty 36 ................................................. 18 ............................. tips saving Energy 35 ....................................................... Index tips Broiling 18 ........................................ 31 ........ Service or Assistance Requesting 18 .............................................. Broiling Troubleshooting 29 ..................................... 15 ..................................
Summary of the content on the page No. 3
for a WHIRLPOOL@ information. is toll-free a I 3 day. hours 24 number 301 1-800-253-l Center Assistance Consumer Our reference. future for place safe a in together slip sales the and book this Keep number. telephone and address, name, dealer’s your and appliance your Phone Dealer of date ourchase the record also Please Address Dealer plate). of location for 7 page Name Dealer on diagram (see plate number serial and model the on information this find can You Date Purchase numbe
Summary of the content on the page No. 4
safety is to INSTRUCTIONS To risk of fire, electrical injury to follow never to sit of all if it is @Install in for room. must installed a a qualified installer. must fire start. to electri- for its cal in this @@ @ @WARNING: To risk of units, must a units, installed anti-tip of oven. To if is in- anti-tip even in of oven to might above after let flam- climbing it. mable materials leave units, units, in of is in 4 should They use. range surfaces interio
Summary of the content on the page No. 5
When oven until have suffi- time to a of oven If vent spillovers vent oven a risk of electrical to a qualified immediately. a a flat is size unit. If is smaller unit, of will ex- in igniting of size improves ignite if a efficiency. unit to safe for Moist Only of ceramic, in from steam. let for a to for a in It fire. leave vents at A boilover spillovers ignite. injury. for oven plastic utensils. over units. This will flammable materials of fumes
Summary of the content on the page No. 6
When oven off in from fiberglass l oven in Significant oven is to If a must removed oven is let harm. minimized venting a ment in oven. oven spills to air steam removing food. is flammable. to collect in vents. Wipe spill- oven overs immediately. commercial oven oven liner protective of in of oven. oven, remove oven utensils. fires. oven to Never pick a flaming flaming to in this covering a well-fitted lid, flat Flaming It is of ex- for a if to available,
Summary of the content on the page No. 7
19) 325) 28) floor (for on \ 17) 20) 14) 19) Left front 1 1 8, 27) 12) 627) I I I front ~~27) ‘3) 7 (P. (PP. 8,27) (PP. light indicator knob control knob control unlt Surface rear Right Lefl (PP. (P. (PP. 8) (P. knob control control oven knob control marker unit Rlght Electronic rear Surface panel Control (P. - drawer storage Removable (P. element Bake p. see bracket, anti-tip (P. wall-mounted alternate element Broil information bracket (P.
Summary of the content on the page No. 8
surface unit marker unit lights lights 8 off. turned is it after even touch, to serve. to ready hot too is unit surface the as until warm food keeo @To long as glow to continue will Light Indicator The touch. to setting. higher hot too becomes unit surface a when glow will cooktop the on Lights Indicator Surface Hot the of One indicator surface Hot 5 and pudding, gravy, For l pancakes. or chicken fry .To boil. rapid a hold .To 5-8 Lights Indicator Unit Surface the of One b
Summary of the content on the page No. 9
ceramic marks. tips makes 9 results. cooking best for needed contact good the provide to designed specially is cookware This channels. expansion small very or bottoms indented slightly with available cookware newer the use however, can, You results. cooking poor and heating uneven cause could bottoms dented or enamelware), porcelain some as (such ribbed warped, rounded, with Cookware units. surface the with contact good that cookware flat-bottomed only use efficiency, energy gr
Summary of the content on the page No. 10
information l l l racks 1 I for specific foods: l l l l l l 10 17. page on chart” position rack “Broiling see broiling, when placement rack recommended For NOTE: bottom. the pies nonfrozen from level third and bottom the on racks bottom from cakes, ins, muff arrange racks, two on baking When biscuits, Cookies, level 3rd or 2nd oven. the in centered be will food the of top the so rack the meats place rack, one with baking/roasting For casseroles, breads, hands. prote
Summary of the content on the page No. 11
For l l cm) l aluminum l make cm) l l 11 result. will baking Poor liners. other or foil with rack oven entire or bottom oven line not Do results. cooking poor cause and circulation air reduce will It foil. num alumi- with rack entire the cover not Do food. the holding dish the than around all larger (3 inch 1 about is foil sure and edges foil up Turn food. the with rack the below rack oven the on foil the Place casseroles: or pies from spillovers catch to foil aluminum Use
Summary of the content on the page No. 12
22) 13) 13) 16) 13, 15 17) lock l l l l l l lights 12 on. is oven the when up lights display display. temperature the on light indicator An locked. is door the from disappear will “Lot” and the when or latched be to needs door the sound will tone single A seconds. when you tell to up lights also light indicator five for pad Start/Enter the hold and Press An setting. a in are you when up lights panel: control the unlock To display the of left the to light indicator An press
Summary of the content on the page No. 13
1. 2. 3. for 375°F) 4. When in oven. 13 page next on continued casseroles. cooking or roasting when oven the preheat to have not do You food put casseroles, cooking or roasting display. small the on shows temperature desired the until pads these Use 500°F. at Bake (example to 170°F from anywhere temperature a set can You amounts. 5°F in erature temp- the lower to V or temperature the raise to A Press 350°F. than other ture tempera- a set to want you if step this Do 4” SEE YOU
Summary of the content on the page No. 14
5. for of 350°F) l l l l l 6. When in oven after oven is 7. After off oven. 14 display) blank (a turn cooking, SEE YOU PRESS red. turn not does but baking/roasting, during heat helps element top The NOTE: setting. the at ture tempera- oven the keep to off and on turn will elements the baking/roasting, During preheated. food put baking, bake/roast. to try you when position) clean the at set Lever (Lock latched is door the if flash will Light Indicator Door Latch The aga
Summary of the content on the page No. 15
temperature mometer 1. for 4 of “0”) 2. offset 10°F 3. to of done more Much j t20 done more Moderatelv +lO done more little A foods. baked for times rising and moistness, (FAHRENHEIT) FOOD... browning, of amount the by results cooking MAKE TO DEGREES OF determine can You results. cooking desired NUMBER THIS the get to temperature offset the adjust BY ADJUST to much how you tells right the at chart The needed adjustment amount the determine How display) blank (a SEE YOU
Summary of the content on the page No. 16
1. 17. 2. in of oven 3. 4. Broil 5. oven. 6. When is off oven. 16 display) blank (a turn done, broiling SEE YOU PRESS changes. new the accept not will control the minute, one within pad Start/Enter the press not do you If again. pad Start/Enter the press must you the’setting, changing After 17. page on temoerature” lower a at broil custom “To see setting, the change To pad. Enter Start/ the pressing after time any setting temperature the change can You NOTE: Start 4” YOUSE
Summary of the content on the page No. 17
To broil at a l 325°F) A ; l!llll l 400°F) v Broiling 17 broiling for used Not fish whole chops, and steaks pork chicken, split chops, lamb patties, and steaks Well-done frankfurters steaks, fish slices, ham patties, medium steaks, medium and rare food, searing Quickly less or thick ‘/2” steaks, thin and patties Hamburger DONENESS BOlTOM FROM FOOD/ OF TYPE POSITION RACK chart position rack temperatures. broiling lower use you if better cook may that foods some are c
Summary of the content on the page No. 18
l l smoke, l l l l l l l l l l l l l l l 18 possible. when oven the of instead units surface efficient more the Use casseroles. as such items cooking possible. when cooking for heat retained Use cooking. or roasting, broiling, when preheat not Do finish to off or low on control unit surface also. it set then settings, heat higher on food Start in meal the of rest the cook to try food, one possible. time shortest the for and cook to oven the using When range. the of us
Summary of the content on the page No. 19
storage drawer make v 19 closed. drawer out. way the slide and stop second clear to again all drawer slide and slightly back Lift 2. front drawer Lift guides. drawer on stops white clear rails slide drawer on stops stop. second the to out pull and metal until in push and front drawer Lift 2. front Lift stop. first the to out straight drawer Pull drawer. removing before opening. of sides both on guides drawer pans and pots any of drawer Empty 1. the into rails slide drawer of ends F
Summary of the content on the page No. 20
bracket To verify anti-tip To verify anti-tip is (if have a floor is (if have a 19.) to of Wall Floor 20 814072) No. (Kit Almond l 814071) No. (Kit White l instructions. installation easy include kits The Dealer. Whirlpool your from kits these of one order can you almond, or white to glass door oven your of color the change to like would you If pat panel door Optional details. further for Instructions Installation See l range. using before cable Reconnect service. or cleaning
