Whirlpool WOD93EC7AB, WOS92EC7AS, WOS92EC7AW, WOS93E Bakeware, Meat Thermometer, Oven Vents, E F G

Rack positions and pan placement for layer cakes in 27" (68.6 cm) Convection and Non-Convection ovens

For best results when baking layer cakes on 2 racks in the upper and lower oven, use racks 2 and 5. Place the cakes on the racks as shown.

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2" (5.0 cm) of space around bakeware and oven walls.

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

Dark aluminum and	■	May need to reduce baking
other bakeware with		temperatures slightly.
dark, dull and/or	■	Use suggested baking time.
nonstick finish
	■ For pies, breads and casseroles,
■ Brown, crisp
		use temperature recommended in
crusts
		recipe.
	■ Place rack in center of oven.
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 instructions.
stone
■	Crisp crusts
Ovenproof		■ May need to reduce baking
glassware, ceramic		temperatures slightly.
glass or ceramic
■	Brown, crisp
	crusts

Meat Thermometer

Use a meat thermometer to determine whether meat, poultry and fish are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. Follow manufacturer's directions for using a meat thermometer.

Oven Vent(s)

A

B

C

D

E

F

G

Single and Double Oven	Double Oven
A. Control panel	D. Upper oven
B. Oven vent	E. Oven vent
C. Single oven or upper double oven	F. Lower oven
G. Bottom vent	G. Bottom vent

The oven vent(s) should not be blocked or covered since they allow the inlet of fresh air into the cooling system. Also, the bottom vent should not be blocked or covered since it allows the inlet of fresh air into the cooling system and the outlet of hot air from the cooling system. Blocking or covering vents will cause poor air circulation, affecting cooking, cleaning and cooling results.

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