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Ovenuse; Bakeware; Convection Cooking; Convection Baking And Roasting - Whirlpool RBD277PVQ00 Use & Care Manual

Built-in electric convection oven
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OVENUSE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER
POSITION ON RACK
OF PAN(S)
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
Position racks before turning on the oven.
Do not position racks with bakeware on them.
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, and then lift out. Use the following illustration and charts as
a guide.
Traditional Cooking
FOOD
RACK POSITION
Large roasts, turkeys, angel food,
1 or 2
bundt and tube cakes, quick
breads, pies
Yeast breads, casseroles, meat and
2
poultry
Cookies, biscuits, muffins, cakes
2 or 3
Convection
Cooking
FUNCTION
NUMBER OF
RACK
RACKS USED
POSITION(S)
Convection baking or
1
1, 2 or 3
roasting
Convection baking
2
2 and 4
Convection baking
3
1, 3 and 5
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
nonstick finish
Use suggested baking time.
Brown, crisp
For pies, breads and casseroles,
crusts
use temperature
recommended
in
recipe.
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
Little or no bottom
browning
Stainless steel
Light, golden
crusts
Uneven browning
Stoneware/Baking
stone
Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
Brown, crisp
crusts
Place in the bottom third of oven.
May need to increase baking time.
May need to increase baking time.
Follow manufacturer's
instructions.
May need to reduce baking
temperatures
slightly.
6

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