Whirlpool 9763001 SplitOven Rack, Bakeware, MeatThermometer, Split-Rack with Removable Insert

SplitOven Rack

(onsomemodels)

Split-Rack with Removable Insert

The split-rack with removable insert is a space maximizer. When the two are attached, they make a full rack. The insert can also be removed to provide room for large items such as a turkey and casseroles. Do not place more than 25 lbs (11.3 kg) on the split- rack.

The insert can also be used on the counter for a cooling rack.

A B

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

A.Split-rack

B.Removable insert

If you would like to purchase a split-oven rack, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396927.

Dark aluminum and other bakeware with dark, dull and/or nonstick 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.

To Use Racks:

1.Place a full rack on position 1 or 2, and the split-rack on position 3 or 4.

2.Place large items on the right side of the full rack.

3.Place deeper, covered dishes on the left side of the full rack.

4.Place shallow dishes on the split-rack.

5.When finished cooking, slowly remove items.

A

B

A. Rear rack section

B. Front rack section

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/Baking		■ Follow manufacturer’s
stone		instructions.
■	Crisp crusts
Ovenproof		■ May need to reduce baking
glassware, ceramic		temperatures 25°F (15°C).
glass or ceramic
■	Brown, crisp
	crusts

MeatThermometer

On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. 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 ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■Check all meat, poultry and fish in 2 or 3 different places.

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