Whirlpool Grilling - Recent Questions, Troubleshooting & Support


Don't roast anything directly from the freezer. The most likely result is burning the exterior while the interior likely doesn't cook at all. Always thaw the meat before roasting; this goes for any meat. Once the meat is thawed it will cook evenly.

Whirlpool... | Answered on Mar 04, 2017


There is no grill in a dryer. What exactly are you trying to locate? Is it the heating element, you're looking for? If so, I will need to know who the manufacturer is and the model number of the dryer.

Thanks and please advise me.

Whirlpool... | Answered on Apr 27, 2011


You should not serve the marinade that you had the raw meat in unless you boil it for several minutes first, which is not a bad idea since it cooks it down to thicken it and concentrate the flavors. You can also add any meat juices in the bottom of the roasting pan to it. If you roast any onions in the pan with your roast, you can also add them and then blend them into the juices.

Grilling | Answered Yesterday


here's no magic number. You should get an inexpensive meat thermometer with a probe that goes to an alarm outside the oven (or to an app on your phone). Season it to taste, then put it in the oven at 350 (F) until the middle of the roast reaches about 10 degrees (F) below where you want it. I prefer my pork around 140 degrees (F), juicy and slightly pink. Then pull it from the oven and let it rest, lightly tented with foil, for about 20 minutes to give the juices time to redistribute and residual cooking to take place. Meanwhile, crank up the oven to 450 or 500. When the roast has rested, put it back in the oven to brown for a few minutes.

Grilling | Answered Yesterday


Just Google it and you'll find a number of places, such as:
https://www.appliancefactoryparts.com/gasgrillparts/brands/members-mark/

Grilling | Answered Yesterday


There's no magic number. It depends on what sort of result you want, the heat of your grill, the temperature of your meat, even your altitude. I would do a reverse sear, which means building a two-zone fire (or lighting only half of your gas burners), then using a meat thermometer probe and cooking it on the cool side of the grill until the middle of the roast reaches about 10 degrees (F) below where you want it. Then switch to the hot side of the grill and finish the outside (avoid lengthy flare ups). Let it rest, lightly tented with foil, for at least 20 minutes to give the juices time to redistribute and residual cooking to take place. Personally, I prefer my pork around 140 degrees (F), juicy and slightly pink.

Grilling | Answered Yesterday


Most of these are generic. If you don't have a local BBQ store, try searching "bbq replacement probe" at Amazon. If you know your thermometer's model number or name, you can add that to your search.

Grilling | Answered Yesterday


***** is a good one. just quit.

Grilling | Answered 2 days ago


mine water--- on wrong site this is fixya we dont sell products or fish

Grilling | Answered on Jul 11, 2017


turn off tank open up burners, turn off burners turn on tank slowly see if this works if it my be the reg

Grilling | Answered on Jul 09, 2017


This uneven heating is something "grillers" have dealt with since we started cooking...the heat is higher directly over the source and gets progressively cooler as you move away.. This is more pronounced with gas or electric grill/cookers..because the heat source is in a fixed position...WITH charcoal, you can spread the coals out (if you use enough).. and get even heat over a larger area.... I have a NEW 4 burner(w/hot pad) Charbroil gas grill and a old Charbroil charcoal grill...I HAVE NEVER used the gas grill...and I grill 1-2 times a week!! ..(it was a gift/two years ago.... wanna buy it?)

Grilling | Answered on Jul 06, 2017

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