Whirlpool WEE510S0FW1 User Instructions page 17

PROBLEM
Oven cooking results not
what expected
POSSIBLE CAUSES
Range is not level.
The temperature set was
incorrect.
Oven temperature is calibrated
incorrectly.
Oven was not preheated.
Racks were positioned improperly. See the "Positioning Racks and Bakeware" section.
Not enough air circulation around
bakeware.
Batter distributed unevenly in pan. Check that batter is level in the pan.
Darker browning of food caused
by dull or dark bakeware.
Lighter browning of food
caused by shiny or light colored
bakeware.
Incorrect length of cooking time
was used.
Oven door was not closed.
Oven door was opened during
cooking.
Oven door was open for too long.
Rack is too close to bake burner,
making baked items too brown on
bottom.
Pie crusts browning too quickly.
Temperature scale was changed
from Fahrenheit to Celsius.
SOLUTIONS
Level the range. See the Installation Instructions.
Double-check the recipe in a reliable cookbook.
See "Oven Temperature Control" in the "Electronic Oven
Controls" section.
See the "Baking and Roasting" section.
See the "Positioning Racks and Bakeware" section.
Lower oven temperature 25°F (15°C) or move rack to a higher
position in the oven.
Move rack to a lower position in the oven.
Adjust cooking time.
Be sure that the bakeware does not keep the door from closing.
Oven peeking releases oven heat and can result in longer
cooking times.
If the oven door remains open for too long, the heating elements
will shut off until the oven door is closed.
Move rack to higher position in the oven.
Use aluminum foil to cover the edge of the crust and/or reduce
baking temperature.
Foods are overdone or burnt even at low temperatures. See
"Fahrenheit and Celsius" in the "Electronic Oven Controls"
section.
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