Whirlpool GERC4110PB0 Convection Cooking, Convection BakingandRoasting, Broiling Chart, A B C

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

		COOK
	RACK	TIME
FOOD	POSITION	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 pan grid.

Convection Cooking

(Style1- ElectronicOvenControl)

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 (10°C to 30°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 using a toothpick.

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

Convection BakingandRoasting

(Style1- ElectronicOvenControl)

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section.

When convection roasting, 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

Convection Baking

During convection baking preheat, the broil element and the bake element heat the oven cavity. After preheat, the convection element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or preheating, the convection element and fan will turn off immediately. They will come back on once the door is closed

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

■Reduce recipe temperature 25°F (10° to 15°C). The cook time may need to be reduced also.

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