WHIRLPOOL RF301OXTW00
Owner's Manual

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/ RESULTS Light colored aluminum � Light golden crusts
�

Oven Vent
A

RECOMMENDATIONS
�

Use temperature and time recommended in recipe.

Even browning
�

Dark aluminum and other bakeware with dark, dull and/or nonstick finish
�

May need to reduce baking temperatures slightly. Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.

A. Oven vent

� �

Brown, crisp crusts

The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.

�

Insulated cookie sheets or baking pans
�

� �

Baking and Roasting
Before baking and roasting, position the racks according to the �Positioning Racks and Bakeware� section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Little or no bottom browning
�

Stainless steel
�

May need to increase baking time.

To Bake or Roast:
1. Turn the oven control knob to the desired temperature setting. 2. Preheat oven 8 to 12 minutes. 3. Place food in oven. The bake element will turn on and off to maintain cooking temperature. 4. Turn oven control knob to OFF when finished.

Light, golden crusts Uneven browning
�

�

Stoneware/Baking stone � Crisp crusts Ovenproof glassware, ceramic glass or ceramic � Brown, crisp crusts

Follow manufacturer�s instructions.

�

May need to reduce baking temperatures slightly.

Broiling
Broiling uses direct radiant heat to cook food. For best results, use a broiler pan and grid. They are � designed to drain juices and help avoid spatter and smoke. If you would like to purchase a broiler pan, one may be ordered. See �Assistance or Service� section to order. Ask for Part Number 12500100.
�

Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. 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.
� � �

For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning. Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling. Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned. After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat, poultry and fish in 2 or 3 different places.

�

�

Before broiling, position rack according to the Broiling Chart. preheat the oven for 4 minutes before putting food in unless otherwise recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack.

8