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

FOOD

RACK

COOK

 

 

POSITION

TIME

 

 

 

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"

4

8-10

4-5

(0.6-1.25 cm) thick

 

 

 

Steaks ³₄ -1"

4

16-18

8-9

(2-2.5 cm) thick

 

 

 

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

ConvectionCooking

(Style1electronicovencontrol)

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air maintains a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures

25°F to 50°F (14°C to 28°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

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 places.

Convection BakingandRoasting

(Style1electronicovencontrol)

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.

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, 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 it is recommended in the recipe.

A

B

C

A. Roasting rack

B. Broiler grid

C. Broiler pan

To Select Convection Settings

There are five convection presets for time and temperature. Each can be activated by sequentially pressing the CONVECT key.

The temperatures and times can be changed for each of the following settings. This helps you to match the convection oven settings with package instructions or your favorite recipes.

CONVECTION SETTING

Function

Temperature

Time

 

 

(default)

 

 

 

CONVECT

325ºF

0 minutes

(default)

 

 

 

 

 

CONVECT

325ºF

0 minutes

COOKIES

 

 

 

 

 

CONVECT

350ºF

0 minutes

MEATS

 

 

 

 

 

CONVECT

325ºF

1 hour

CASSEROLES

 

30 minutes

 

 

 

CONVECT

325ºF

45 minutes

FROZEN

 

 

 

 

 

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Whirlpool 9758899 manual ConvectionCooking, Convection BakingandRoasting, Broiling Chart, To Convection Bake or Roast

9758899 specifications

The Whirlpool 9758899 is a versatile and innovative appliance designed to enhance kitchen efficiency and functionality. This advanced model stands out for its exceptional features, technologies, and characteristics, making it a top choice for modern home chefs and busy families.

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