Convection Baking And Roasting - Whirlpool GSC308PRS Use And Care Manual

Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.

Convection Baking and Roasting

A. Broil element
B. Convection fan
C. Bake element
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 lower 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 two 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 it is recommended
in the recipe.
A. Roasting rack
B. Broiler grid
C. Broiler pan
1. Press CONVECT BAKE.
Press the number pads to enter a temperature other than
325°F (163°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).
10
A
B C
A
B
C
2. Press START.
"Lo°" will appear on the lower oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
lower oven display will show the oven temperature increasing
in 5° increments.
When the set temperature is reached, if enabled, one tone will
sound.
3. Press lower oven OFF/CANCEL when finished cooking.
CONVECTION ROASTING CHART
FOOD/ COOK TIME
RACK (min. per
POSITION 1 lb [454 g])
Beef, Rack Position 2
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
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35
well-done 30-40
Pork, Rack Position 2
Loin Roast 30-40
(boneless)
Shoulder 35-40
Roast
Ham, Rack Position 2
Fresh 25-35
(uncooked)
Fully 15-20
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30
well-done 30-35
OVEN TEMP. INTERNAL
FOOD
TEMP.
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
300°F (149°C) 140°F (60°C)
160°F (71°C)
170°F (77°C)
325°F (163°C) 165°F (74°C)
325°F (163°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 160°F-170°F
(71°C-77°C)
325°F (163°C) 160°F-170°F
(71°C-77°C)
300°F (149°C) 160°F (71°C)
300°F (149°C) 160°F (71°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)