Whirlpool 9763001 manual HoldWarmFeature, Style 3 Convection Baking and Roasting on some

Style 3 - Convection Baking and Roasting (on some

models)

The convection feature is ideal for single rack baking and roasting. If using more than one rack, move pans from top to bottom shelf halfway through cooking.

During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air.

If the oven door is opened during convection baking or roasting, the fan will turn off immediately. It will come back on when the oven door is closed.

To Use:

1.Press BAKE or BROIL.

2.Press CONVECT keypad to turn on fan.

3.Press the TEMP/HOUR “up” or “down” arrow pads to desired temperature.

4.Press START.

5.Press CONVECT keypad to turn off fan when finished cooking.

6.Press OFF/CANCEL to turn off oven.

CONVECTION ROASTING CHART

FOOD/RACK	COOK	OVEN TEMP.	INTERNAL
POSITION	TIME		FOOD TEMP.
	(min. per
	1 lb (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)

FOOD/RACK	COOK	OVEN TEMP.	INTERNAL
POSITION	TIME		FOOD TEMP.
	(min. per
	1 lb (454 g)
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)
Chicken*, Rack Position 2
Whole
3-5 lbs	20-25	325°F (160°C)	180°F (82°C)
(1.5-2.2 kg)
5-7 lbs	15-20	325°F (160°C)	180°F (82°C)
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 lbs and	10-15	300°F (150°C)	180°F (82°C)
under
(5.85 kg)
Over 13 lbs	10-12	300°F (150°C)	180°F (82°C)
(5.85 kg)
Cornish Game Hens, Rack Positions 2 or 3
1-1.5 lbs	50-60	325°F (160°C)	180°F (82°C)
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

HoldWarmFeature

(onsomemodels)

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

IMPORTANT: Food must be at serving temperature before placing it in the warmed oven. Food may be held up to 1 hour; however, breads and casseroles may become too dry if left in the oven during Hold Warm.

The Hold Warm feature allows hot cooked foods to stay at serving temperature. It can also be used at the end of a timed cook.

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