Whirlpool GR478LXPS Use and Care Guide - Page 17

Convection Cooking (Style 1 electronic oven control) 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 at lower 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. s It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping. s Keep heat loss to a minimum by opening the oven door only when necessary. s Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. s Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick. s Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places. Convection Baking and Roasting (Style 1 electronic oven control) 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. s For optimal cooking results, do not use aluminum foil. s 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 CONVECT, 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. A To Select Convection Settings There are five convection presets for time and temperature. Each can be activated by sequentially pressing the CONVECT key. The temperatures and times can be changed for each of the following settings. This helps you to match the convection oven settings with package instructions or your favorite recipes. CONVECTION SETTINGS Function Temperature Time (default) CONVECT (default) 325ºF 0 minutes CONVECT COOKIES 325ºF 0 minutes CONVECT MEATS 350ºF 0 minutes CONVECT CASSEROLES 325ºF 1 hour 30 minutes CONVECT FROZEN 325ºF 45 minutes NOTE: Each temperature in this table is 25°F (14°C) lower than for a non-convection oven. At the end of each set time, the oven will turn off. 1. Press CONVECT key. The first setting in display will show convection at 325°F (163ºC), and scrolling text at the bottom of the screen will scroll in this order: "SET TEMP OR TIME" then "OR PUSH START" then "PUSH AGAIN" then "FOR NEXT." Each time the CONVECT pad is pressed, the display will move to the next preset (for Cookies, Meats, Casseroles or Frozen). The following instructions are applicable for each preset. 2. Press the TEMP "up" or "down" arrow pads to enter a temperature other than the preset convection temperature. The convection bake range can be set between 170°F and 500°F (77°C and 260°C). 3. Press the Hour and/or Minute "up" or "down" arrow pads to enter the stop time. 4. Press START. The preheat display will show "Lo" in the temperature field until the temperature is above 170°F (77ºC). Once 170°F (77ºC) is reached, the display temperature will increase as the actual temperature of the oven increases, and it will display "PREHEATING" in the lower text line. 5. Press OFF/CANCEL to exit function when finished cooking. B C A. Roasting rack B. Broiler grid C. Broiler pan 17