Convection Baking And Roasting - Whirlpool OBI C50 Use & Care Manual

True Convect Chart
Use the following chart below when convection baking.
FOOD RACK
POSITION
Cookies 2
Cakes 2
Pies 2

Convection Baking and Roasting

Convection bake/roast symbol
Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.
During Convection Bake/Roast, the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. See the "Temperature Chart"
in the "Oven and Temperature Control Knobs" section. The cook
time may need to be reduced also.
To Convection Bake and Roast:
Before convection baking and roasting, position the racks
according to the "Positioning Racks and Bakeware" section.
When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.
A. Grid
B. Broiler pan
1. Turn the Oven control knob to the Convection Bake/Roast
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK.
4. Turn both control knobs to OFF when finished cooking.
OVEN TEMP. TOTAL TIME
(min.)
320°F (160°C) 10-12
340°F (170°C) 30-35
400°F (200°C) 45-50
A
B
Convection Baking/Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
FOOD/RACK COOK TIME
POSITION (minutes
per 1 lb)
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium 25-35
well-done 30-40
Pork, Rack Position 1
Loin Roast 30-40
(boneless)
Shoulder 35-40
Roast
Ham, Rack Position 1
Fresh
(uncooked) 25-35
Fully Cooked 15-20
Lamb, Rack Position 1
Leg, Shoulder
Roast
medium 25-30
well-done 30-35
Beef, Rack Position 1
Rib Roast
rare 20-25
medium 25-30
well-done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30
well-done 32-35
Rump, Sirloin
Tip Roast
rare 20-25
medium 25-30
well-done 30-35
Meat Loaf 20-25
Chicken, Rack Position 1*
Whole
3-5 lbs
(1.5-2.2 kg) 20-25
5-7 lbs
(2.2-3.1 kg) 15-20
Turkey, Rack Position 1*
13 lbs and
under (5.85 kg) 10-15
Cornish Game Hens, Rack Position 1*
1-1.5 lbs
(0.5-0.7 kg) 50-60
*Do not stuff poultry when convection roasting.
OVEN TEMP. INTERNAL
FOOD TEMP.
340°F/360°F 160°F (71°C)
(170°C/180°C) 170°F (77°C)
340°F/360°F 170°F (77°C)
(170°C/180°C)
340°F/360°F 170°F (77°C)
(170°C/180°C)
300°F (150°C) 170°F (77°C)
300°F (150°C) 170°F (77°C)
300°F (150°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (150°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (150°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (150°C) 160°F (71°C)
170°F (77°C)
320°F (160°C) 170°F (77°C)
400°F (200°C) 185°F (85°C)
400°F (200°C) 185°F (85°C)
300°F (150°C) 185°F (85°C)
320°F (160°C) 185°F (85°C)
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