Oven Temperature Incorrect (Too Hot or Too Cold)
Whirlpool Range Temperature is Too Hot or Too Cold
The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven. It is normal to notice some baking or browning differences between a new oven and an old one. As ovens get older, the oven temperature can shift, which could indicate that the oven is either too hot or not hot enough. Other factors that can impact the oven's temperature, cycle time, and bake performance include the number of racks used, food placement, use of the preheat cycle, etc.
IMPORTANT: Do not use a thermometer to measure oven temperature. Elements will cycle on and off as needed to provide consistent temperature, but they may run slightly hot or cool at any point due to this cycling. Most thermometers are slow to react to temperature change and will not provide an accurate reading due to this cycling.
Factors for Longer Preheat Times:
- Unused racks left in the oven will add to the preheat time. Remove any racks not being used for oven operation.
- For optimal performance, place food in the oven as soon after the signal as possible. Avoid leaving the door open for an extended period.
- Newer range/ovens have larger oven cavities than past models, which may take longer to preheat.
- A hidden bake element provides a buffered heat and will take longer to preheat than an exposed bake element.
- A range/oven installed at a lower voltage, 208V, will take longer to preheat than one installed at 240V. Oven performance will not be affected once the set temperature is reached.
- Low/cold room temperature will cause longer preheat times.
Bakeware, Racks, Pan Placement, and Airflow
Bakeware: The bakeware material affects cooking results. Follow the manufacturer's recommendations and use the bakeware size recommended in the recipe. For additional recommendations and information, refer to this article.
Rack Placement: Most baked goods will perform best if a single rack is used and positioned according to the type of baked goods. Most baked goods will perform best if a single rack is used and positioned according to the type of baked goods. Top Rack: Generally used for toasting or baking. Center Rack: Used for most baked goods, cookies, layer cakes, and casseroles. Bottom Rack: Generally used for roasting meats. Multiple Rack: When multiple racks are required, distribute them evenly for good air circulation.
Pan Placement: Hot air must circulate to cook food evenly. Allow 2" of space/clearance around the baking pan(s) and the oven walls. If multiple pans are used on one rack, do not let pans touch each other or the oven walls. This could result in hot spots and faster cooking around the areas where they touch.
Airflow: Do not cover an entire oven rack or the oven bottom with aluminum foil below the baking pan. This can block good airflow.
Calibrate or Adjust
The oven provides accurate temperatures but may cook faster or slower than your previous oven. The oven temperature can be calibrated to fit your needs. If you have determined your oven needs to be calibrated, the most common calibration methods are below. Each method will be specific to your range or oven, refer to the Owner's Manual with specific instructions for your model.
| Determine Calibration Method | Oven Calibration Directions |
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Method 1 Does your control have a settings, options, or tools button? |
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Method 2 If you press and hold the Temp/Time down arrow keypad for 5 seconds does the oven display show the current setting, for example “0°F CAL” or “00.”? |
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Method 3 If you press and hold BAKE for 5 seconds does the oven display show the current calibration, for example “00.”? |
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