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

Oven Vent

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1. Oven Vent

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

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.

plastics, paper or other items that could melt or burn near the oven vent.

OVEN USE

Baking and Roasting

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

 

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.

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. The bake oven indicator light will light up.

2.Set the temperature (optional).

Press TEMP/TIME “up” or “down” arrow pad to set a temperature other than 350°F (177ºC) in 5° (3ºC) amounts. The bake range can be set between 170°F (77ºC) and 500°F (260ºC).

When the oven temperature is greater than 170°F (77ºC), no preheat conditioning time will be shown in the display.

The preheat conditioning time will not change if the temperature is reset before the countdown time ends.

If baking and roasting while the minute timer is counting down, the set temperature can be seen for 5 seconds by pressing BAKE.

3.Press START/ENTER.

The oven control automatically sets preheating times based on the oven temperature selected.

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

After the oven is preheated and the countdown time is finished, a 1-second tone will sound, the ON indicator light will go off and the set temperature will appear on the display.

4.Press OFF/CANCEL when finished.

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Whirlpool TGP325, TGP310, TGP302 manual Oven USE, Bakeware, Oven Vent, Baking and Roasting, Meat Thermometer

TGP325, TGP302, TGP310 specifications

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