Whirlpool 9757454 manual ConvectionBaking andRoasting, To Convection Bake or Roast, A B C

ConvectionBaking andRoasting

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.

If the oven door is opened during convection baking or roasting, the broil element and fan will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is closed.

■For optimal cooking results, do not use aluminum foil.

■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also. See the cookbook supplied with this oven for more information.

To Convection Bake or Roast:

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.

When roasting with CONVECT BAKE, use the roasting rack on top of the broiler pan and grid. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

A

B

C

A. Roasting rack

B. Broiler grid

C. Broiler pan

1.Press CONVECT BAKE.

Press the TEMP “up” or “down” arrow pads to enter a temperature other than 350°F (177°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

A preheating time will count down on the display, and “PrE” will appear. The oven control automatically sets preheating time based on the oven temperature selected.

As the preheating time ends, the set temperature replaces

“PrE” on the display. When the set temperature is reached, if enabled, one tone will sound.

The temperature settings can be changed any time after pressing START. Changing the temperature will not change the preheat countdown time.

3.Press OFF/CANCEL when finished cooking.

CONVECTION COOKING 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	300°F (149°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 (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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