Whirlpool 9758899 manual WarmHoldFeature, Convection Roasting Chart

NOTE: Each temperature in this table is 25°F (14ºC) lower than for a non-convection oven. At the end of each set time, the oven will turn off.

1.Press CONVECT key.

The first setting in the display will show convection at 325°F (163ºC), and scrolling text at the bottom of the screen will scroll in this order: “SET TEMP OR TIME” then “OR PUSH START” then “PUSH AGAIN” then “FOR NEXT.”

Each time the CONVECT pad is pressed, the display will move to the next preset (for Cookies, Meats, Casseroles or Frozen). The following instructions are applicable for each preset.

2.Press the TEMP “up” or “down” arrow pads to enter a temperature other than the preset convection temperature.

The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

3.Press the Hour and/or Minute “up” or “down” arrow pads to enter the stop time.

4.Press START.

The preheat display will show “Lo” in the temperature field until the temperature is above 170°F (77ºC). Once 170°F

(77ºC) is reached, the display temperature will increase as the actual temperature of the oven increases, and it will display “PREHEATING” in the lower text line.

5.Press OFF/CANCEL to exit function when finished cooking.

CONVECTION ROASTING CHART

Food/Rack	Cook Time	Oven Temp.	Internal Food
Position	(min. per		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)

Food/Rack	Cook Time	Oven Temp.	Internal Food
Position	(min. per		Temp.
	1 lb [454 g])
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)
Turkey*, Rack Positions 1 or 2
13 lbs and	10-15	300°F (149°C)	180°F (82°C)
under
(5.85 kg)
Over 13 lbs	10-12	300°F (149°C)	180°F (82°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs	50-60	325°F (163°C)	180°F (82°C)
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

WarmHoldFeature

(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 one hour, however breads and casseroles may become to dry if left in the oven during Warm Hold.

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

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