Whirlpool GH7208XR manual Programmed Cooking, Cooking in Stages or steps, ConvectionCooking

Cooking in Stages (or steps)

Manual cooking may be done in stages (or steps), up to 4 stages total. The first stage may be programmed using any of the manual controls. The stages may be reviewed at any time during programming and/or cooking by touching “Review Steps” on the touch screen.

Convection cooking cannot be done in stages.

NOTE: Manual Defrost can be programmed only as the 1st stage, and is not available for subsequent stage programming.

To Cook in Stages:

1.Follow steps 1-3 in “Microwave Time/Power Cooking,”

or

follow steps 1-3 in “Time/Temp/Power Cooking.”

2.Touch “Add A Step” on the touch screen.

3.Select cook method, and follow screen prompts to program the next stage.

4.Repeat steps 2 and 3 to program each additional stage.

5.Touch “Start” on the touch screen, or START control.

The display will show the cycling stage’s cook time, cooking power and/or temperature, and will count down each stage in turn.

During the countdown, cook time and/or cooking power for the cycling stage may be changed by touching “Adjust Settings” on the touch screen, and following the prompts.

Each stage will immediately follow the previous stage, and between cycle tones will sound when each new stage begins.

When the cycle ends, the end-of-cycle tones will sound, followed by reminder tones.

6.Touch CANCEL control or open the door to stop reminder tones. The display will return to the Main Menu after CANCEL control is touched.

PROGRAMMED COOKING

ConvectionCooking

During convection cycles, the convection element heats the air in the oven cavity, and the convection fan circulates the hot air. The constantly moving air surrounds the food to heat the outer portion quickly.

See “Food Type Chart” for automatic convection cycles (Bake or Roast).

Convection cooking may also be done manually. Use convection cooking for items such as pies, breads, cookies, cakes and pizza. See “Manual Cooking” section for instructions.

Manual convection cooking may be used to proof bread. See “Raising (Proofing) Bread” section for instructions.

NOTES:

■Use the provided convection rack.

■Do not cover the turntable or convection rack with foil, as it interferes with the circulation of hot air.

■Do not use light plastic containers, plastic wrap or paper products. All ovenproof cookware or metal utensils can be used in convection cooking. (Round pizza pans are excellent cooking utensils for many convection-only items.) Metal utensils cannot be used in microwave or combination cooking.

■No special techniques are needed to adapt standard oven recipes to convection cooking, although some cooking times might need to be shortened, and some temperatures adjusted.

■This oven may be preheated in the same way that a standard oven is preheated. (Most recipes for baked goods call for preheating.)

Combination Cooking

Combination cooking uses microwaves in addition to the convection system to cook or roast foods more quickly than with convection alone.

Combination cooking may also be done manually. Use combination cooking for items such as roasts, meat loaf, lasagna, casseroles and whole chicken. See “Time/Temp/Power Cooking” or “Convect Time/Temp” sections for instructions.

NOTES:

■Do not use metal cookware or utensils during combination cooking.

■Meats may be roasted directly on the convection rack. Use the Sizzle Pan to catch drippings.

■Less tender cuts of beef can be roasted and tenderized using oven cooking bags.

■Check for doneness after the cycle has ended. If the food is not completely done, let it stand in the oven for a few minutes to finish cooking.

■During any automatic or manual combination cycle, no more than 30% microwave power is used.

Sensor Cooking

Some automatic cycles are sensor cycles. See “Cook Method Chart.” No amounts need to be entered. A sensor in the oven detects humidity released from the food as it heats, and adjusts the cook time accordingly. The progress bar appears during sensing (see “Progress Bar” section).

Many sensor cycles require the covering of foods. The provided steamer vessel has a loose-fitting lid, which allows enough steam to escape to be detected by the sensor. When covering foods with plastic wrap, be sure to leave a large enough vent opening to allow the steam to escape. If the door is opened during a sensor cycle, sensing will stop and the program will be canceled.

NOTES:

■The oven should be plugged in for at least 2 minutes.

■The oven cavity and the exterior of the cooking container should be dry.

■The room temperature should not exceed 95°F (35°C).

■For optimal performance, wait at least 30 minutes after convection cooking or grill cooking before sensor cooking.

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