Whirlpool GERC4110PB2 manual To Select Convection Settings, Convection Roasting Chart

To Select Convection Settings

There are 5 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 SETTINGS

Function	Temperature	Time
		(default)
CONVECT	325ºF (163°C)	0 minutes
(default)
CONVECT	350ºF (177°C)	0 minutes
COOKIES
CONVECT	325ºF (163°C)	1 hour
MEATS		30 minutes
CONVECT	325ºF (163°C)	45 minutes
CASSEROLES
CONVECT	425ºF (218°C)	25 minutes
FROZEN

NOTE: Each temperature in this table is 25°F (10° to 15°C) lower than for a non-convection oven. At the end of each set time, the oven will turn off.

1.Press CONVECT keypad.

The first setting in the display will show convection at

325°F (165°C), 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 keypad 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 (75°C and 260°C).

3.Press the HOUR and/or MIN “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 (75°C). Once

170°F (75°C) 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	OVEN TEMP.	INTERNAL
POSITION	TIME		FOOD TEMP.
	(min. per
	1 lb (454 g)
Beef, Rack Position 2
Rib Roast
rare	20-25	300°F (150°C)	140°F (60°C)
medium	25-30		160°F (71°C)
well-done	30-35		170°F (77°C)
Rib Roast
(boneless)
rare	22-25	300°F (150°C)	140°F (149°C)
medium	27-30		160°F (149°C)
well-done	32-35		170°F (149°C)
Rump,
Sirloin
Tip Roast
rare	20-25	300°F (150°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 (160°C)	165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium	25-35	325°F (160°C)	160°F (71°C)
well-done	30-40		170°F (77°C)
Pork, Rack Position 2
Loin Roast	30-40	325°F (160°C)	160°F-170°F
(boneless)			(71°C-77°C)
Shoulder	35-40	325°F (160°C)	160°F-170°F
Roast			(71°C-77°C)
Ham, Rack Position 2
Fresh	25-35	300°F (150°C)	160°F (71°C)
(uncooked)
Fully Cooked	15-20	300°F (150°C)	160°F (71°C)

Lamb, Rack Position 2

Leg,
Shoulder
Roast
medium	25-30	300°F (150°C) 160°F (71°C)
well-done	30-35	170°F (77°C)

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