Convection Cooking; Convection Baking And Roasting - Whirlpool GERC4110PB0 Use & Care Manual

BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
Ground meat patties*
" (2 cm) thick
well-done
Pork chops
1" (2.5 cm) thick
Ham slice, precooked
" (1.25 cm) thick
Frankfurters
Lamb chops
1" (2.5 cm) thick
Chicken
bone-in pieces
boneless breasts
Fish
Fillets - "
(0.6-1.25 cm) thick
Steaks -1"
(2-2.5 cm) thick
*Place up to 9 patties, equally spaced, on broiler pan grid.
16
COOK
RACK TIME
POSITION minutes
Side 1 Side 2
4 14-15 7-8
4 15-16 8-9
4 18-19 9-10
4 13-14 7-8
4 20-22 10-11
4 8-10 4-5
4 5-7 3-4
4 14-17 8-9
3 17-20 17-20
4 11-16 11-16
4 8-10 4-5
4 16-18 8-9

Convection Cooking

(Style 1 - Electronic Oven Control)
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (10°C to 30°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
Keep heat loss to a minimum by opening the oven door only
when necessary.
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
Use meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 places.

Convection Baking and Roasting

(Style 1 - Electronic Oven Control)
Before convection baking or roasting, position the racks
according to the "Positioning Racks and Bakeware" section.
When convection roasting, use the roasting rack on top of the
broiler pan and grid. It is not necessary to wait for the oven to
preheat before putting food in, unless it is recommended in the
recipe.
A. Roasting rack
B. Broiler grid
C. Broiler pan
Convection Baking
During convection baking preheat, the broil element and the bake
element heat the oven cavity. After preheat, the convection
element will cycle on and off in intervals to maintain oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or
preheating, the convection element and fan will turn off
immediately. They will come back on once the door is closed
For optimal cooking results, do not use aluminum foil.
Reduce recipe temperature 25°F (10° to 15°C). The cook time
may need to be reduced also.
A
B
C