Whirlpool TGS325KQ2 manual Oven Vent, Bake, Preheating, Broiling Chart

Oven Vent

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1. Oven Vent

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.

Bake

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

To Bake or Roast:

1.Press BAKE. The bake oven indicator light will light up.

2.Set the temperature (optional).

3.Press TEMP/TIME “up” or “down” arrow pad to set a temperature other than 350°F (177ºC) in 5°F (3ºC) amounts. The bake range can be set between 170°F (77ºC) and 500°F (260ºC).

When the oven temperature is greater than 170°F (77ºC), no preheat conditioning time will be shown in the display. The preheat conditioning time will not change if the temperature is reset before the countdown time ends.

If baking and roasting while the minute timer is counting down, the set temperature can be seen for 5 seconds by pressing BAKE.

4.Press START/ENTER.

The oven control automatically sets preheating times based on the oven temperature selected.

The temperature can be changed after this step. START/ ENTER does not need to be pressed again.

After the oven is preheated and the countdown time is finished, a 1-second tone will sound, the ON indicator light will stay on and the set temperature will appear on the display.

5.Press OFF/CANCEL when finished.

Preheating

After START/ENTER is pressed, the oven will enter a timed preheat conditioning. “PrE” and the time countdown will appear on the display. When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display.

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.

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.

Broil

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.

■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.

To Broil:

1.Press CUSTOM BROIL.

2.Press START/ENTER.

3.Press OFF/CANCEL when finished.

To Custom Broil:

1.Press CUSTOM BROIL.

2.Press TEMP “up” or “down” arrow pad to change the temperature in 5° amounts. The broil range can be set between 300°F (150°C) and HI (525°F [275°C]).

3.Press START/ENTER.

4.Press OFF/CANCEL when finished.

BROILING CHART

For best results, place food 3 in. (7 cm) or more from the broil burner. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

		Approximate Time
	RACK	(minutes)
FOOD	POSITION	SIDE 1	SIDE 2
Steak
1 in. (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well done	4	18-19	9-10
*Ground meat patties
³⁄₄ in. (2 cm) thick
well done	4	13-14	6-7
Pork chops
1 in. (2.5 cm) thick	4	21-22	10-11
Ham slice, precooked
¹ in. (1.25 cm) thick	4	8-10	4-5
Frankfurters	4	6-7	3-4

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