Whirlpool WERP3100PQ4 Use & Care Manual page 17

To Select Convection Settings
There are 5 convection presets for time and temperature. Each
can be activated by sequentially pressing the CONVECT key.
The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven
settings with package instructions or your favorite recipes.
CONVECTION SETTINGS
Function Temperature Time
(default)
CONVECT 325°F (163°C) 0 minutes
(default)
CONVECT 350°F (177°C) 0 minutes
COOKIES
CONVECT 325°F (163°C) 1 hour
MEATS 30 minutes
CONVECT 325°F (163°C) 45 minutes
CASSEROLES
CONVECT 425°F (218°C) 25 minutes
FROZEN
NOTE: Each temperature in this table is 25°F (10° to 15°C) lower
than for a non-convection oven. At the end of each set time, the
oven will turn off.
1. Press CONVECT keypad.
The first setting in the display will show convection at
325°F (165°C), and scrolling text at the bottom of the screen
will scroll in this order: "SET TEMP OR TIME" then "OR PUSH
START" then "PUSH AGAIN" then "FOR NEXT."
Each time the CONVECT keypad is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or
Frozen). The following instructions are applicable for each
preset.
2. Press the TEMP "up" or "down" arrow pads to enter a
temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).
3. Press the HOUR and/or MIN "up" or "down" arrow pads to
enter the stop time.
4. Press START.
The preheat display will show "Lo" in the temperature field
until the temperature is above 170°F (75°C). Once
170°F (75°C) is reached, the display temperature will increase
as the actual temperature of the oven increases, and it will
display "PREHEATING" in the lower text line.
5. Press OFF/CANCEL to exit function when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK COOK OVEN TEMP. INTERNAL
POSITION TIME FOOD TEMP.
(min. per
1 Ib (454 g)
Beef, Rack Position 2
Rib Roast
rare 20-25 300°F (150°C) 140°F (60°C)
medium 25-30 160°F (71°C)
well-done 30-35 170°F (77°C)
Rib Roast
(boneless)
rare 22-25 300°F (150°C) 140°F (60°C)
medium 27-30 160°F (71°C)
well-done 32-35 170°F (77°C)
Rump,
Sirloin
Tip Roast
rare 20-25 300°F (150°C) 140°F (60°C)
medium 25-30 160°F (71°C)
well-done 30-35 170°F (77°C)
Meat Loaf 20-25 325°F (160°C) 165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium 25-35 325°F (160°C) 160°F (71°C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (160°C) 160°F-170°F
(boneless) (71°C-77°C)
Shoulder 35-40 325°F (160°C) 160°F-170°F
Roast (71°C-77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (150°C) 160°F (71°C)
(uncooked)
Fully Cooked 15-20 300°F (150°C) 160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (150°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
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