Whirlpool 9762257 manual Convection Cooking, Convection Baking and Roasting, Broiling Chart

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. It is recommended that food be turned approximately two-thirds of the way through the total cooking time. Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature in 2 or 3 places.

Recommended rack positions are numbered from the bottom (1) to the top (4). Do not use position 5. For diagram, see the “Positioning Racks and Bakeware” section.

	RACK	TOTAL COOK
FOOD	POSITION	TIME (minutes)
Chicken,
bone-in pieces	4	35-45
boneless breasts	4	20-30
Fish
Fillets ¹₄ -¹₂"	4	8-12
(0.6-1.25 cm) thick
Steaks ³₄ -1"	4	10-15
(2-2.5 cm) thick
Bratwurst or sausage	4	10-15
links, raw
Ground meat patties*
³₄ " (2 cm) thick
medium	4	14-18
¹⁄₂" (1.25 cm) thick
medium	4	12-18
Ham slice, precooked
¹₂ " (1.25 cm) thick	4	7-9
Lamb chops
¾-1" (2-2.5 cm) thick	4	22-28
Pork chops (boneless)
¾-1" (2-2.5 cm) thick
medium	4	14-20
Pork chops (bone-in)
1-1½" (2.5-3.8 cm) thick
medium	4	20-30
¾" (2 cm) thick
medium	4	14-19
Steak - Sirloin
1" (2.5 cm) thick
medium	4	18-23
Steak - Ribeye
1½" (3.8 cm) thick
medium	4	24-30

Steak - London Broil 1" (2.5 cm) thick

medium420-23

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

Convection Cooking

(on some models)

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 opening the oven door only 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 a toothpick.

■Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature in 2 or 3 places.

Convection Baking and Roasting

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 2 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

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