Whirlpool RBD305, YRBS305, YRBS275, RBS245 Oven USE, Aluminum Foil, Positioning Racks and Bakeware

OVEN USE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well ventilated room.

Aluminum Foil

IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.

■Do not cover entire rack with foil because air must be able to move freely for best cooking results.

■To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges.

■Do not cover food with aluminum foil when convection cooking (on some models).

Positioning Racks and Bakeware

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

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
aluminum	recommended in recipe.

■Light golden crusts

■Even browning

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.

Dark aluminum and other bakeware with dark, dull and/or non-stick finish

■Brown, crisp crusts

■May need to reduce baking temperatures 25°F (15°C).

■Use suggested baking time.

■For pies, breads and casseroles, use temperature recommended in recipe.

■Place rack in center of oven.

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

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
glassware,	temperatures 25°F (15°C).
ceramic glass or
ceramic
■ Brown, crisp
crusts

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