Whirlpool RJE-3000 manual To bake, turn the Oven Selector Knob to BAKE, oven

To bake, turn the Oven Selector Knob to BAKE.

To broil, turn the Oven Selector Knob to

BROIL.

ALWAYS broil with the door open about 4 inches (10 cm).

Using

the

oven

controls

Baking:

First--Follow

the

directions

on

page

5

for

“Positioning

Oven

Rack.”

Second-Turn

the

Oven

Selector

Knob

to

“BAKE.”

Third-Turn

the

Oven

Temperature

Control

Knob to the

baking

temperature

you want.

The

Oven

Signal

Light will glow while the

oven is

heating.

When

this light goes off, the oven has heated to the temperature

you set.

Fourth-Placefood in the oven. During baking, the elements will

turn on and off to help keep the oven at the temperature you set. The Oven Signal Light will turn on and off with the elements. The top element helps heat during baking, but does not turn red.

Fifth- When the baking is done, turn both the Oven Temperature and Oven Selector Knobs to “OFF.”

Broiling:(Note-The

door

must

be

partly

open

while broiling.)

A

broiler

pan

and

grid

(Part

Numbers

310976

and 258171)

may

be

ordered

from

your

Whirlpool

Appliance

Dealer.

First-Follow

the

directions

below

for placing

the

meat

at the

right

distance

from the

Broil Element.

Second-Turn

the

Oven

Selector

to

“BROIL.”

Third-Turn

the

Oven

Temperature

Control

Knob

to “BROIL”

or

turn

it to

a lower

temperature

(see “Variable

Broil

Feature,”

on

page

5 )-

Fourth-Put

the

broiler

pan

on the

oven

rack.

Fifth-Keep

the

oven

door

open

about

four

inches

(10

cm).

There is a stop in the hinges to hold it there. The Oven Signal Light will

glow while the broil element is on.
	Sixth-When		you are	through,	turn	both the	Oven	Temperature
Control	and	the Oven	Selector	Knobs	to “OFF.”
	The	following	chart	suggests	broiling	times	and	oven-rack	po-

sitions for different kinds of meats when the Oven Selector Knob is set

to BROIL.			Inches		(cm)	from
			top	of	food			Approximate
			to	Broil				Minutes
Food	Description		Element					1st side	2nd side
Beef Steaks	1” (2.5 cm)							7-9
Rare			3”	(8 cm)					3-5
Mediunl	1’ (2 5 cm)		3”	(8 cm)				Y-11	4-7
Well done	1 12 5 cm)		.i’	(8 cm)				11-13	5-7
Beef Steaks
Rare	l’i	‘i4cm)	4”-5’		(10.13cm)			13-15	6-8
Medium	1’:’	(4 cm)	4”-5”(10-13cm)					17-19	8-10
Well dew	l’r”(dcm)		4” -5”		(lo-	13 cm)		19-21	14-16
Hamburgers	‘i”(l	cm)	3”	(8 cm)				6-8	4-5
Lamb Chops
Medium	1’ (2 5 cm)		3”	(8 cm)				6-8	4-5
Ham slice. precooked	12“1.”
or tendered	II-2	5cmj	3”	(8 cm)				6-8	4-5
Canadian Bacon	Id”	( 1 cm)	3” (8 cm)					6	4
Pork Rib or Loin Chop	I4“1.”
Well dolw	(2-2 5 cm)		4”	-5”	(lo-13		cm)	15	10
Chicken	2-3 lb
	(1-l	5 kg)
	cut in half		7” -9”		(18-23		cm)	25-30	10-12
Fish	whole		3”	(8 cm)				11-16	9-14
	fillets		3”	(8 cm)				7-a	5-7
Liver	12”.3,4”
Frankfurters	(1-2 cm)		3”	(8 cm)				3	3
			4”-5’ (lo-13 cm)					6-7	4-5