Whirlpool GBS277PDS Use and Care Guide - Page 11

°F and 500°F 75°C and 260°C.

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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 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. I, J 1. Roasting rack 2. Broiler grid 3. Broiler pan Press CONVECT (UPPER). Close oven door. The display will show "door" and the heating elements will not heat if the door is open when baking and roasting. Press the TEMP "up" or "down" arrow pad to enter a temperature other than 325°F (165°C). The bake range can be set between 170°F and 500°F (75°C and 260°C). 2. Press START/ENTER. A preheat time will count down and "PrE" will appear on the oven display if the actual oven temperature is under 170°F (75°C). When the actual oven temperature reaches 170°F (75°C), the timer will continue counting down.The temperature setting can be changed any time after pressing START/ENTER. When the set temperature is reached, if enabled, one tone will sound. 3. Press UPPER OFF, LOWER OFF or OFF/CANCEL when finished cooking. Use the following chart below when convection roasting meats and poultry. CONVECTION ROASTING CHART Food/Rack Position Cook Time (minutes) Oven Temp. Internal Food Temp. Beef, Rack Position 2 Rib Roast rare medium well done Rib Roast (boneless) rare medium well done Rump, Sirloin Tip Roast rare medium well done Meatloaf 20-25 25-30 30-35 22-25 27-30 32-35 20-25 25-30 30-35 20-25 300°F (145°C) 140°F (60°C) 160°F (70°0) 170°F (75°0) 300°F (145°C) 140°F (60°C) 160°F (70°0) 170°F (75°0) 300°F (145°C) 325°F (160°C) 140°F (60°0) 160°F (70°0) 170°F (75°0) 170°F (75°0) Veal, Rack Position 2 Loin, Rib, Rump Roast medium well done 25-35 30-40 325°F (160°C) 160°F (70°C) 170°F (75°C) Pork, Rack Position 2 Loin Roast (boneless) Shoulder Roast 30-40 35-40 325°F (160°C) 170°F (75°C) 325°F (160°C) 170°F (75°0) Ham, Rack Position 2 Fresh (uncooked) Fully Cooked 25-35 15-20 300°F (145°C) 170°F (75°C) 300°F (145°0) 170°F (75°0) Lamb, Rack Position 2 Leg, Shoulder Roast medium well done 25-30 30-35 300°F (145°C) 160°F (70°C) 170°F (75°C) *Chicken, Rack Position 2 Whole 3-5 Ibs. (1.5-2.2 kg) 5-7 Ibs. (2.2-3.1 kg) 20-25 15-20 325°F (160°O) 185°F (85°0) 325°F (160°0) 185°F (85°0) *Turkey, Rack Positions 1 or 2 13 Ibs. and under (5.85 kg) Over 13 Ibs. (5.85 kg) 10-15 10-12 300°F (145°C) 185°F (85°C) 300°F (145°C) 185°F (85°C) *Cornish Game Hens, Rack Position 2 or 3 1-1.5 Ibs. (0.5-0.7 kg) 50-60 325°F (160°C) 185°F (85°0) *Do not stuff poultry when convection roasting. 11

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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
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.
I,
J
1. Roasting rack
2. Broiler grid
3. Broiler pan
Press CONVECT
(UPPER).
Close oven door. The display
will show "door"
and the
heating elements will not heat if the door is open when baking
and roasting.
Press the TEMP "up" or "down"
arrow
pad to enter a
temperature
other than 325°F (165°C). The bake range can be
set between
170°F and 500°F (75°C and 260°C).
2.
Press START/ENTER.
A preheat
time will count
down and "PrE"
will appear
on the
oven display
if the actual oven temperature
is under 170°F
(75°C).
When the actual oven temperature
reaches 170°F (75°C), the
timer will continue
counting
down.The
temperature
setting
can be changed
any time after pressing START/ENTER.
When the set temperature
is reached,
if enabled,
one tone will
sound.
3.
Press UPPER OFF, LOWER OFF or OFF/CANCEL
when
finished
cooking.
Use the following
chart below when
convection
roasting
meats
and poultry.
CONVECTION
ROASTING
CHART
Food/Rack
Cook
Oven
Temp.
Internal
Position
Time
Food Temp.
(minutes)
Beef, Rack
Position 2
Rib Roast
rare
20-25
medium
25-30
300°F (145°C)
well done
30-35
Rib Roast
(boneless)
rare
22-25
medium
27-30
300°F (145°C)
well done
32-35
Rump,
Sirloin
Tip
Roast
rare
20-25
medium
25-30
300°F (145°C)
well done
30-35
Meatloaf
20-25
325°F (160°C)
140°F (60°C)
160°F (70°0)
170°F (75°0)
140°F (60°C)
160°F (70°0)
170°F (75°0)
140°F (60°0)
160°F (70°0)
170°F (75°0)
170°F (75°0)
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°0)
Roast
Ham,
Rack
Position
2
Fresh
25-35
300°F (145°C)
170°F (75°C)
(uncooked)
Fully
15-20
300°F (145°0)
170°F (75°0)
Cooked
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 Ibs.
20-25
325°F (160°O)
185°F (85°0)
(1.5-2.2
kg)
5-7 Ibs.
15-20
325°F (160°0)
185°F (85°0)
(2.2-3.1
kg)
*Turkey,
Rack
Positions
1
or 2
13 Ibs. and
10-15
300°F (145°C)
185°F (85°C)
under
(5.85 kg)
Over 13 Ibs.
10-12
300°F (145°C)
185°F (85°C)
(5.85 kg)
*Cornish
Game Hens, Rack
Position 2
or
3
1-1.5 Ibs.
50-60
325°F (160°C)
185°F (85°0)
(0.5-0.7
kg)
*Do not stuff
poultry
when convection
roasting.
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