Whirlpool TEP315RV1 manual Baking and Roasting, Broiling, To Broil at a Lower Temperature

Baking and Roasting

Before baking and roasting, position the racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

To Bake or Roast:

1.Push in and turn the oven control knob to the desired temperature setting. The OVEN ON and OVEN HEATING lights will turn on, and the set temperature will appear in the display for 5 seconds.

On some models, set the oven selector to BAKE and turn the oven temperature control knob to the desired temperature setting. The OVEN ON indicator light will turn on and will turn off once the oven is preheated.

2.Place food in oven.

The bake and roasting elements will turn on and off to keep the oven temperature at the setting. The OVEN ON indicator light(s) will turn on and off with the elements.

3.Push in and turn oven control knob to OFF when finished.

On some models, turn both the oven selector and oven temperature control knob to OFF. The OVEN ON indicator light will turn off.

Broiling

Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control. 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.

■For best results, use a broiler pan and grid (provided on some models). They are designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.

■For proper draining, do not cover the 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 avoid curling.

■Pull out oven rack to 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.

Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Push in and turn oven control knob to BROIL.

On some models, set the oven selector and oven temperature control knob to BROIL. The OVEN ON indicator light will turn on.

2.After broiling, turn the oven control knob to OFF.

On some models, turn both the oven selector and oven temperature control knob to OFF. The OVEN ON indicator light will turn off.

To Broil at a Lower Temperature:

If food is cooking too fast, turn the oven temperature control knob counterclockwise until the OVEN ON indicator light goes off.

To broil food slower from the start of cook time, set the oven temperature control knob between 170°F and 325°F (77°C and 163°C). These temperature settings let the broil elements cycle and slow cooking results.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

	RACK	COOK TIME
		(in minutes)
FOOD	POSITION	Side 1	Side 2
Steak
1" (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well-done	4	18-19	9-10
*Ground meat patties
³₄ " (2 cm) thick
well-done	4	13-14	7-8
Pork chops
1" (2.5 cm) thick	4	20-22	10-11
Ham slice, precooked
¹₂ " (1.25 cm) thick	4	8-10	4-5
Frankfurters	4	5-7	3-4
Lamb chops
1" (2.5 cm) thick	4	14-17	8-9
Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16
Fish
Fillets
¹₄ -¹₂" (0.6-1.25 cm) thick	4	8-10	4-5
Steaks
³₄ -1" (2-2.5 cm) thick	4	16-18	8-9

*Place up to 9 patties, equally spaced, on broiler grid.

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