Whirlpool YGR556 manual Positioning Racks and Bakeware, Meat Thermometer

Positioning Racks and Bakeware

IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.

RACKS

Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide.

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4

3

2

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FOOD	RACK POSITION
Frozen pies, large roasts, turkeys, angel	1 or 2
food cakes
Bundt cakes, most quick breads, yeast	2
breads, casseroles, meats
Cookies, biscuits, muffins, cakes, non-	2 or 3
frozen pies

BAKEWARE

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.

NUMBER OF	POSITION ON RACK
PAN(S)
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.

Bakeware

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.

BAKEWARE/RECOMMENDATIONS

RESULTS

Light colored	■ Use temperature and time recommended
aluminum	in recipe.

■Light golden crusts

■Even browning

Dark aluminum and	■	May need to reduce baking temperatures
other bakeware		25°F (15°C).
with dark, dull and/	■	Use suggested baking time.
or non-stick finish
		For pies, breads and casseroles, use
■ Brown, crisp	■
crusts		temperature recommended in recipe.

■ Place rack in center of oven.

BAKEWARE/		RECOMMENDATIONS
RESULTS
Insulated cookie		■ Place in the bottom third of oven.
sheets or baking		■ May need to increase baking time.
pans
■	Little or no
	bottom
	browning
Stainless steel		■ May need to increase baking time.
■	Light, golden
	crusts
■	Uneven
	browning
Stoneware		■ Follow manufacturer’s instructions.

■Crisp crusts

Ovenproof	■ May need to reduce baking temperatures
glassware, ceramic	25°F (15°C).
glass or ceramic
■ Brown, crisp
crusts

Meat Thermometer

On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance.

■Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

■After reading the thermometer once, push it into the meat ¹⁄₂ in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■Check all meat in two or three places.

Oven Vent with Removable Deflector

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2

1.Removable Deflector

2.Oven Vent

The oven vent should not be blocked or covered, because the vent allows the release of hot air and moisture from the oven. 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.

The oven vent has a removable porcelain enamel deflector to be used during a Self-Clean Cycle. The deflector is used to reduce the possibility of staining. To ensure proper oven ventilation during any other oven function, remove the deflector from the oven vent.

To Remove the Deflector:

1.Wait until deflector is cool.

2.Remove deflector. You may want to wear oven mitts while doing so.

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