Convection Cooking - Lower Oven Only - Whirlpool w10600812a Use & Care Manual

BROILING CHART
It is necessary to preheat the upper or lower oven for 5 minutes when broiling. Times are guidelines only and may need to be adjusted
for individual tastes. Turn meat halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the
top (5). For diagram, see the "Positioning Racks and Bakeware" section. For best results, use the broiler pan available for ordering in the
"Accessories" section.
UPPER OVEN LOWER OVEN
RACK COOK TIME RACK COOK TIME
FOOD POSITION SETTING (minutes) POSITION SETTING (minutes)
Steak
1" (2.5 cm) thick Upper oven broiling is possible, but for optimal
medium performance use the lower oven. 5 HI 9-15
Ground meat patties Upper oven broiling is possible, but for optimal Side 1: 2-3,
4 oz (113 g), 3/4"(2.0 cm) thick performance use the lower oven. 5 HI Side 2:4-5
Pork chops
1" (2.5 cm) thick,
well-done 1 HI 27-31 4 HI 22-27
Chicken
bone-in, skin-on breast pieces
well-done 1 LO 40-50 3 or 4 LO 20-24
Fish*
Filets, flaky 1 LO 8-12 4 LO 8-13
Steaks, 1" (2.5 cm) thick, flaky 1 LO 18-22 4 LO 10-16
*When broiling fish, spray broiler pan with cooking oil. Do not turn fish filets.
For hamburgers that have rare interiors and seared exteriors, use "Ground Meat Patties" in the Broiling Chart.
Convection Cooking o Lower Oven On)y
(on some imode_s}
During convection cooking, the fan provides increased hot air • When roasting poultry and meat, use a broiler pan and grid. It
circulation throughout the oven. The movement of heated air is not necessary to wait for the oven to preheat, unless
around the food helps to speed up cooking by penetrating the recommended in the recipe. To order a broiling pan, see
cooler outer surfaces. "Assistance or Service" section.
NOTE: The convection fan may run in any non-convection cycle
or during preheat.
• 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.
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A. Broiler grid
B. Broiler pan
• Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
Convection Baking
• Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
• Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
• When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the "Positioning Racks
and Bakeware" section.
• If the oven is full, extra cooking time may be needed.
• For optimal cooking results, do not cover food.
Use Convect for single or multiple-rack baking. When convection
baking, reduce the recipe baking temperature by 25°F (15°C).
To Set Convect Bake:
1. Press CONVECT until "CONVECT BAKE" is displayed in the
lower text area, followed by "Push START."
2. Press START for the desired oven.
"Set temp or Push START" will scroll in the display.
3. Use the number keypad to enter the desired temperature.
4. Press START for the desired oven.
"CONVECT BAKE" will scroll in the lower oven text area, and
"Rapid preheating for single rack. Press Start to preheat for
multi-rack baking" will scroll in the lower oven text area until
the set temperature is reached.
NOTE: If the upper oven is on, the lower oven will default to
the standard preheat/multi-rack baking option.
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