Whirlpool GY395LXGB0 To Convection Auto Bake, To Convection Roast, Convection Roasting Chart

To Convection Auto Bake:

1.Press CONVECTION AUTO BAKE.

Set the temperature to the standard non-convection cooking temperature for the food being cooked.

The oven control will automatically adjust the correct convection cooking temperature when cooking starts.

2.Press START.

The oven control will automatically reduce the cooking temperature from the standard cooking temperature to the correct convection cooking temperature.

The electronic oven control will automatically set the preheat time based on the temperature you have selected and will be seen counting down in the display.

During the preheat time, the oven temperature will rise to the selected temperature and when the temperature is reached, the temperature will replace “PrE” on the display.

3.Press OFF when finished cooking.

Convection Roast

(on some models)

Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

To Convection Roast:

Before convection roasting, position racks according to the

“Positioning Racks and Bakeware” section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Use the roasting rack on top of the broiler pan and grid. This holds the food above the grid and allows air to circulate completely around all surfaces.

1.Roasting rack

2.Broiler grid

3.Broil pan

1.Press CONVECTION ROAST.

Press the TEMP “up” or “down” arrow pads (buttons) to enter a temperature other than 350°F (175°C).

2.Press START.

As the temperature rises to the set temperature, “PrE” appears on the display. When the set temperature is reached, the temperature will replace “PrE” on the display.

When the set temperature is reached, if on, one tone will sound.

3.Press OFF when finished cooking.

CONVECTION ROASTING CHART

Food/Rack	Cook Time	Oven Temp.	Internal
Position	(min. per		Food Temp.
	1 lb [454 g])
Beef, Rack Position 2
Rib Roast
rare	20-25		140°F (60°C)
medium	25-30	300°F (149°C)	160°F (71°C)
well done	30-35		170°F (77°C)
Rib Roast
(boneless)
rare	22-25		140°F (60°C)
medium	27-30	300°F (149°C)	160°F (71°C)
well done	32-35		170°F (77°C)
Rump,
Sirloin Tip
Roast
rare	20-25		140°F (60°C)
medium	25-30	300°F (149°C)	160°F (71°C)
well done	30-35		170°F (77°C)
Meat Loaf	20-25	325°F (163°C)	165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium	25-35	325°F (163°C	160°F (71°C)
well done	30-40		170°F (77°C)
Pork, Rack Position 2
Loin Roast	30-40	325°F (163°C)	160°F-170°F
(boneless)			(71°C-77°C)
Shoulder	35-40	325°F (163°C)	160°F-170°F
Roast			(71°C-77°C)
Ham, Rack Position 2
Fresh	25-35	300°F (149°C)	160°F (71°C)
(uncooked)
Fully	15-20	300°F (149°C)	160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium	25-30	300°F (149°C)	160°F (71°C)
well done	30-35		170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs.	20-25	325°F (163°C)	180°F (82°C)
(1.5-2.2 kg)
5-7 lbs.	15-20	325°F (163°C)	180°F (82°C)
(2.2-3.1 kg)

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