Whirlpool W10017610 manual ConvectionCooking, Style 1- ElectronicOvenControl, Broiling Chart

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 tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

		COOK
	RACK	TIME
FOOD	POSITION	minutes
		Side 1	Side 2
Steak
1" (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well-done	4	18-19	9-10
Ground meat patties*
³₄ " (2 cm) thick
well-done	4	13-14	7-8
Pork chops
1" (2.5 cm) thick	4	20-22	10-11
Ham slice, precooked
¹₂ " (1.25 cm) thick	4	8-10	4-5
Frankfurters	4	5-7	3-4
Lamb chops
1" (2.5 cm) thick	4	14-17	8-9
Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16
Fish Fillets ¹₄ -¹₂"
(0.6-1.25 cm) thick	4	8-10	4-5
Fish Steaks ³₄ -1"
(2-2.5 cm) thick	4	16-18	8-9

*Place up to 9 patties, equally spaced, on broiler pan grid.

ConvectionCooking

(Style 1- ElectronicOvenControl)

During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.

Many foods can be cooked by lowering cooking temperatures

25°F (10°C) and/or cooking time can be shortened by as much as 30 percent. By using multiple racks, you can cook more food at the same time.

■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 only opening the oven door 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 using a toothpick.

■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.

■Before convection cooking, position the rack(s) according to the “Positioning Racks and Bakeware” section.

■When roasting poultry and meat, use the roasting rack on the top of the broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.

A

B

C

A. Roasting rack

B. Broiler grid

C. Broiler pan

Convection Baking and Roasting

During the CONVECT function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity. Use CONVECT for single or multiple rack baking and roasting.

■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.

During the CONVECT preheating cycle, the fan, and the bake and broil elements heat the oven cavity. When preheating is finished, the ring element cycles to maintain the oven temperature while the fan continues to constantly circulate the heated air.

If the oven door is opened during convection cooking or preheating, the ring element and fan will turn off immediately. Once the door is closed, they will come back on.

■For optimal cooking results, do not cover food with aluminum foil.

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