To Convection Bake or Roast:

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.

When roasting with CONV BAKE, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1.Press CONV BAKE.

Press the TEMP “up” or “down” arrow pads to enter a temperature other than 350°F (177°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

A preheating time will count down on the display and “PrE” will appear. The oven control automatically sets preheating time based on the oven temperature selected.

As the preheating time ends, the set temperature replaces

“PrE” on the display. When the set temperature is reached, if enabled, one tone will sound.

The temperature settings can be changed any time after pressing START. Changing the temperature will not change the preheat countdown time.

3.Press OFF when finished cooking.

CONVECTION ROASTING CHART

Use the following chart when convection roasting meats and poultry.

Food/Rack

Cook

Oven Temp.

Internal

Position

Time

 

Food Temp.

 

(minutes)

 

 

 

 

 

Beef, Rack Position 2

 

 

 

 

 

 

Rib Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

 

170°F (75°C)

Rib Roast

 

 

 

(boneless)

 

 

 

rare

22-25

300°F (145°C)

140°F (60°C)

medium

27-30

 

160°F (70°C)

well done

32-35

 

170°F (75°C)

Rump, Sirloin

 

 

 

Tip Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

325°F (160°C)

170°F (75°C)

Meat Loaf

20-25

170°F (75°C)

 

 

 

 

Veal, Rack Position 2

 

 

 

 

 

 

Loin, Rib,

 

 

 

Rump Roast

 

 

 

medium

25-35

325°F (160°C)

160°F (70°C)

well done

30-40

 

170°F (75°C)

 

 

 

Pork, Rack Position 2

 

 

 

 

 

 

Loin Roast

30-40

325°F (160°C)

170°F (75°C)

(boneless)

 

 

 

Shoulder

35-40

325°F (160°C)

170°F (75°C)

Roast

 

 

 

Food/Rack

Cook

Oven Temp.

Internal

Position

Time

 

Food Temp.

 

(minutes)

 

 

 

 

 

Ham, Rack Position 2

 

 

 

 

 

 

Fresh

25-35

300°F (145°C)

170°F (75°C)

(uncooked)

 

 

 

Fully Cooked

15-20

300°F (145°C)

170°F (75°C)

 

 

 

Lamb, Rack Position 2

 

 

 

 

 

 

Leg, Shoulder

 

 

 

Roast

 

 

 

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

 

170°F (75°C)

 

 

 

 

 

*Chicken, Rack Position 2

 

 

 

 

 

 

Whole

 

 

 

3-5 lbs.

20-25

325°F (160°C)

185°F (85°C)

(1.5-2.2 kg)

 

 

 

5-7 lbs.

15-20

325°F (160°C)

185°F (85°C)

(2.2-3.1 kg)

 

 

 

 

 

*Turkey, Rack Positions 1 or 2

 

 

 

 

 

13 lbs. and

10-15

300°F (145°C)

185°F (85°C)

under (5.85 kg)

 

 

 

Over 13 lbs.

10-12

300°F (145°C)

185°F (85°C)

(5.85 kg)

 

 

 

 

 

*Cornish Game Hens, Rack Position 2 or 3

 

 

 

 

 

1-1.5 lbs.

50-60

325°F (160°C)

185°F (85°C)

(0.5-0.7 kg)

 

 

 

*Do not stuff poultry when convection roasting.

Convection Broiling

1

2

1.Broil element

2.Convection fan

During convection broiling, the broil element cycles on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.

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Whirlpool GR450LXH manual Convection Broiling, To Convection Bake or Roast, Convection Roasting Chart

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