Whirlpool YGR556 Warm Hold Feature, To Use Automatic Warm/Cool, Convection Roasting Chart

When roasting with CONVECT BAKE, 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 recommended in the recipe.

1.Roasting Rack

2.Broiler Grid

3.Broiler Pan

1.Press CONVECT BAKE.

2.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).

3.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.

4.Press STOP CANCEL when finished cooking.

Use the following chart below when convection roasting meats and poultry.

†Do not stuff poultry when convection roasting.

CONVECTION ROASTING CHART

Food/Rack	Cook Time	Oven Temp.	Internal Food
Position	(minutes per		Temp.
	pound)
Beef, Rack Position 2
Rib Roast
rare	20-25		140°F (60°C)
medium	25-30	300°F (145°C)	160°F (71°C)
well done	30-35		170°F (77°C)
Rib Roast
(boneless)
rare	22-25	300°F (145°C)	140°F (60°C)
medium	27-30		160°F (71°C)
well done	32-35		170°F (77°C)
Rump, Sirloin
Tip Roast
rare
medium	20-25		140°F (60°C)
well done	25-30	300°F (145°C)	160°F (71°C)
Meat Loaf	30-35		170°F (77°C)
	20-25	325°F (160°C)	165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well done	25-35	325°F (160°C)	160°F (71°C)
	30-40		170°F (77°C)

Food/Rack	Cook Time	Oven Temp.	Internal Food
Position	(minutes per		Temp.
	pound)
Pork, Rack Position 2
Loin Roast	30-40	325°F (160°C)	160°F-170°F
(boneless)			(71°C-75°C)
Shoulder	35-40	325°F (160°C)	160°F-170°F
Roast			(71°C-75°C)
Ham, Rack Position 2
Fresh	25-35	300°F (145°C)	160°F (71°C)
(uncooked)
Fully Cooked	15-20	300°F (145°C)	160°F (71°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium
well done	25-30	300°F (145°C)	160°F (71°C)
	30-35		170°F (77°C)
†Chicken, Rack Position 2
Whole
3-5 lbs.	20-25	325°F (160°C)	180°F (82°C)
(1.5-2.2 kg)
5-7 lbs.	15-20	325°F (160°C)	180°F (82°C)
(2.2-3.1 kg)
†Turkey, Rack Positions 1 or 2
13 lbs. and	10-15	300°F (145°C)	180°F (82°C)
under
(5.85 kg)
Over 13 lbs.	10-12	300°F (145°C)	180°F (82°C)
(5.85 kg)
†Cornish Game Hens, Rack Position 2 or 3
1-1.5 lbs.	50-60	325°F (160°C)	180°F (82°C)
(0.5-0.7 kg)

Warm Hold Feature

Warm Hold allows hot cooked foods to stay warm before serving. It can also be used at the end of a timed cook.

To Use Automatic Warm/Cool:

At the end of a timed cook (either with or without a delayed start), or at the end of a sequence program in which the last step is not the Warm Hold mode, the oven will automatically set a one hour warm hold at 170°F (77°C).

If the Warm Hold mode is not canceled at any time during the 1- hour period, it will immediately be followed by the Cool Function mode, which will operate for up through 24-hours or until the function is canceled. The Cool Function mode will also occur at the end of a sequenced program which ends with a timed Warm Function. See “Sequence Programming” section for more information.

When the cook time ends or the last step of the sequence is complete, the oven display will show a warming count down time.

When warming time ends and the oven control enters the Cool Function mode, “COOL” will show on the oven display. The time of day will also show in the 4-digit display.

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