Whirlpool GR458LXL manual Meat Thermometer, Oven Vent, Baking and Roasting, Choice Bake Function

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

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1. Oven Vent (coil element model) 2. Oven Vent (ceramic element model)

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.

On coil element models, the element can be used when the oven is in use as long as the cookware does not extend more than 1 in. (2.5 cm) over the element.

Baking and Roasting

ACCUBAKE® DUO SYSTEM® Technology

Temperature Management

The ACCUBAKE DUO SYSTEM technology electronically regulates the oven heat levels during preheat and bake to maintain the most uniform temperature control.

Two temperature sensors will independently control the bake and broil elements for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on, the broil element will not. This feature is automatically activated when the oven is in use.

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 conditioning time to end before putting food in unless recommended in the recipe.

To Bake or Roast:

1.Press BAKE.

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

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

4.Press CANCEL when finished.

Preheating

After START is pressed, the oven will enter a timed preheat conditioning. “PrE” and the countdown time 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 due to the cycling of the elements.

CHOICE BAKE™ Function

The CHOICE BAKE™ function minimizes the top heat during oven cooking. It is ideal for baking pies, casseroles and breads, and for roasting foods that require longer and slower cook times such as poultry and roasts.

Similar to the baking and roasting function, the bake elements or burners cycle on and off at intervals during CHOICE BAKE™ cycle. However, the cycle duration for the broil element is much shorter during CHOICE BAKE™ cycle, allowing less top browning of foods and more customized control for your baking results.

To Use:

1.Press CHOICE BAKE™ function.

2.Press the TEMP “up” or “down” arrow pad to set a temperature other that 350°F (177°C) in 5° amounts. The bake range can be set between 170°F and 500°F (77°C and 260°C).

3.Press START. The temperature can be changed after this step. Start does not need to be pressed again.

4.Press CANCEL when finished cooking.

To use the CHOICE BAKE™ function during a regular BAKE cycle to achieve less top browning, press CHOICE BAKE™ button function, set the desired temperature and press START.

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.

■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 broiler 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 the 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.

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