Service Guide

GENERAL INFORMATION
1-10
n
Whirlpool
®
Smart Wall Ovens
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IMPORTANT: The convecon fan and convecon element may
operate during the Bake funcon to enhance performance and
heat distribuon.
The oven will take approximately 12 to 17 minutes to reach
350°F (177°C) with all oven racks inside the oven cavity. The
preheat cycle rapidly increases the temperature inside the
oven cavity. Higher temperatures will take longer to preheat.
Factors that impact preheat mes include room temperature,
oven temperature, and the number of racks. Unused oven racks
can be removed prior to preheang your oven to help reduce
preheat me. The actual oven temperature will go above the
set temperature to oset the heat lost when the oven door is
opened to insert food. This ensures that the oven will begin at
the proper temperature when you place food in the oven. Insert
food when the preheat tone sounds. Do not open the door
during preheat unl the tone sounds.
During baking or roasng, the bake and broil elements will cycle
on and o in intervals to maintain the oven temperature.
Depending on the model, if the oven door is opened during
baking or roasng, the heang elements (bake and broil) will turn
o approximately 30 seconds aer the door is opened. They will
turn on again approximately 30 seconds aer the door is closed.
Frozen Bake™
Frozen Bake™ Technology automacally adjusts the
manufacturer’s bake me by combining preheang and baking
to deliver great packaged frozen food results without the wait.
There are mulple preprogrammed food opons. The Frozen
Bake™ cycle have been customized to work only with these
foods. When using Frozen Bake™ Technology, it is important
that you follow all manufacturer’s instrucons including venng,
covering, srring or placing on a baking sheet to ensure a good
result. When cooking frozen meals, only cook items that provide
instrucons for cooking in a convenonal oven. Place your dish
in the center of the rack and select one of the rack posions
recommended for Frozen Bake™ in the “Posioning Racks and
Bakeware” secon and bake only one package or pan at a me.
Use the temperature and maximum bake me from the package.
A tone will alert you to check the food for doneness before the
cook me is complete and again at the end of the cook me. The
display will prompt you to add addional cook me if needed.
Broiling
When broiling, no preheang is necessary unless recommended
otherwise in the recipe. Posion food on grid in a broiler pan,
and then place it in the center of the oven rack. Close the oven
door to ensure proper broiling temperature.
NOTE: Odors and smoke are normal the rst few mes the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil seng, the slower
the cooking. Thicker cuts and unevenly shaped pieces of meat,
sh and poultry may cook beer at lower broil sengs. Place
the food in the lower oven. Refer to the “Posioning Racks and
Bakeware” secon for more informaon.
On lower sengs, the broil element will cycle on and o to
maintain the proper temperature.
n For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spaer and smoke.
If you would like to purchase a broiler pan, one may be
ordered. Please refer to the “Accessories” secon for more
informaon.

In a convecon oven, the fan-circulated hot air connually
distributes heat more evenly than the natural movement of
air in a standard thermal oven. This movement of hot air helps
maintain a consistent temperature throughout the oven, cooking
foods more evenly, crisping surfaces while sealing in moisture
and yielding cruser breads.
During convecon cooking, the bake, broil and convecon
(true convecon only) elements cycle on and o in intervals to
maintain the oven temperature, while the fan circulates the hot
air.
If the oven door is opened during convecon cooking, the fan will
turn o immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convecon broiling.
Posion the racks according to the “Posioning Racks and
Bakeware” secon before starng convecon cooking.
With convecon cooking, most foods can be cooked at a lower
temperature for a shorter length of me. These adjustments can
be made using the following chart.
 Guidelines
Convect Bake Reduce the standard baking temperature
25°F (15°C).
Convect Roast Use standard recipe temperature. Cooking
me may be reduced by 15% to 30%
with Convect Roast so the food should be
checked for doneness early.
Convect Broil Use standard recipe temperature. Cooking
me may be reduced so the food should
be checked for doneness early.
Convert Time/Temp
Convecon temperatures and mes dier from those of standard
cooking. The Convert Time/Temp convecon feature is a funcon
that converts a standard thermal bake or roast cook me and
temperature into an ideal cook me and temperature for
convecon cooking. The displayed me and temperature will be
the converted for convecon values.