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Optional
canning
kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten
the life of regular surface units and cause
damage to the cooktop.
If you plan to use the cooktop for canning,
we recommend the installation of a Canning
Kit. Order the kit (Part No. 242905) from
your Whirlpool dealer or authorized
Whirlpool service company.
Positioning
racks and pans
General
guidelines
l
Always
position
oven rack(s) in desired
location before turning oven on.
l
To move rack(s), lift rack(s) at front and
pull out.
l
Be sure the rack(s) is level.
l
if rack(s) must be moved while oven is
hot, use pot holders or oven mitts to
protect hands.
l
For baking/roasting
with 1 rack, place
the rack so the top of the food will be
centered in the oven.
l
When baking on 2 racks, arrange racks
on the bottom and third level from the
bottom.
Rack
placement
for
specific
foods
FOOD
RACK POSITION
Frozen pies, large
Lowest level or
roasts, turkeys, angel
2nd level from
food cakes
bottom
Bundt cakes, most
2nd level from
quick breads, yeast
bottom
breads, casseroles,
meats
Cookies, biscuits,
2nd or 3rd level
muff ins, cakes,
from bottom
nonfrozen pies
NOTE: For recommended
rack placement
when broiling, see "Broiling rack position
chart" on page 16.
For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach all parts of the
oven. This results in better baking.
l
For best results,
allow 1 l/z to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (3 cm).
l
Use only 1 cookie sheet in the oven at
one time.
l
Place the pans so that one is not directly
over the other.
10
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