Convection Baking And Roasting - Whirlpool OBI M50 Use & Care Manual

BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (4). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
Ground meat patties
³⁄₄" (2 cm) thick
well-done
Pork chops
1" (2.5 cm) thick
Lamb chops
1" (2.5 cm) thick
Chicken
bone-in pieces
boneless breasts
Fish Fillets
¹⁄₄-¹⁄₂" (0.6-1.3 cm) thick
Fish Steaks
³⁄₄-1" (2-2.5 cm) thick

Convection Baking and Roasting

Convection Bake/roast symbol
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.
Reduce recipe temperature 25°F (14°C). The cook time may need
to be reduced also.
To Convection Bake or Roast:
Before convection roasting, position the racks according to the
"Positioning Racks and Bakeware" section.
RACK TOTAL TIME
POSITION (min.)
3 23-25
3 25-27
3 27-29
3 20-22
3 30-33
3 22-26
3 34-40
3 23-28
3 12-15
3 24-27
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. The oven light will turn on.
2. Turn the Temperature control knob to the desired
temperature. The temperature indicator light will turn on.
3. Turn both control knobs to the OFF position when finished
broiling.
Convection Baking and 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
(boneless) 30-40
Shoulder
Roast 35-40
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
A
B
OVEN TEMP. INTERNAL
FOOD
TEMP.
350°F (180°C) 160°F (71°C)
170°F (77°C)
350°F (180°C) 170°F (77°C)
350°F (180°C) 170°F (77°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)
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