Convection Cooking; Convection Baking And Roasting - Whirlpool Ranges Use And 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 foods and tastes. It is recommended that food be
turned approximately two-thirds of the way through the total
cooking time. Use a meat thermometer to determine the
doneness of meats and poultry. Check the temperature in 2 or
3 places.
Recommended rack positions are numbered from the bottom (1)
to the top (4). Do not use position 5. For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Chicken,
bone-in pieces
boneless breasts
Fish
Fillets - "
(0.6-1.25 cm) thick
Steaks -1"
(2-2.5 cm) thick
Bratwurst or sausage
links, raw
Ground meat patties*
" (2 cm) thick
medium
" (1.25 cm) thick
medium
Ham slice, precooked
" (1.25 cm) thick
Lamb chops
¾-1" (2-2.5 cm) thick
Pork chops (boneless)
¾-1" (2-2.5 cm) thick
medium
Pork chops (bone-in)
1-1½" (2.5-3.8 cm) thick
medium
¾" (2 cm) thick
medium
Steak - Sirloin
1" (2.5 cm) thick
medium
Steak - Ribeye
1½" (3.8 cm) thick
medium
Steak - London Broil
1" (2.5 cm) thick
medium
*Place up to 9 patties, equally spaced, on broiler grid.
12
RACK TOTAL COOK
POSITION TIME (minutes)
4 35-45
4 20-30
4 8-12
4 10-15
4 10-15
4 14-18
4 12-18
4 7-9
4 22-28
4 14-20
4 20-30
4 14-19
4 18-23
4 24-30
4 20-23

Convection Cooking

(on some models)
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 (14°C to 28°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 a
toothpick.
Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature in 2 or 3 places.

Convection Baking and Roasting

During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting,
the broil element and fan will turn off immediately and the bake
element will turn off in 2 minutes. They will come back on once
the door is closed.
For optimal cooking results, do not use aluminum foil.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake or Roast:
Before convection baking or roasting, position the racks
according to the "Positioning Racks and Bakeware" section.
When using 2 racks, place them on rack positions 2 and 4.
When roasting with CONVECT BAKE, 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 recommended in
the recipe.
A. Roasting rack
B. Broiler grid
C. Broiler pan
A
B
C