Whirlpool GR450LXL manual Convection Cooking, ConvectionBake, Broiling Chart, Cook Time

BROILING CHART

For best results, place food 3 in. (7 cm) or more from the broil burner. Times are guidelines only and may need to be adjusted for individual foods and tastes. 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	COOK TIME
FOOD		minutes
	POSITION	SIDE 1	SIDE 2
Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16
Fish
Fillets ¹ - ¹ in.	4	8-10	4-5
(.6-1.25 cm) thick
Steaks ³ - 1 in.	4	16-18	8-9
(2-2.5 cm) thick
Frankfurters	4	5-7	3-4
Ground meat patties*
³ in. (2 cm) thick
well done	4	13-14	7-8
Ham slice, precooked
¹ in. (1.25 cm) thick	4	8-10	4-5
Lamb chops
1 in. (2.5 cm) thick	4	14-17	8-9
Pork chops
1 in. (2.5 cm) thick	4	20-22	10-11
Steak
1 in. (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well done	4	18-19	9-10

*Place up to 12 patties, equally spaced, on broiler grid.

Convection Cooking

(on somemodels)

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 only opening the oven door 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 of pork and poultry in 2 or 3 places.

ConvectionBake

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1.Broil element

2.Convection fan

3.Bake element

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. See the cookbook supplied with this oven for more information.

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

1.Press CONVECTION 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 CANCEL when finished cooking.

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