Whirlpool GSC309PVB Owners Manual - Page 9

Convection Roast (on some models) CONVECTION ROASTING CHART A FOOD/RACK COOK TIME OVEN TEMP. POSITION (min. per 1 lb [454 g]) B Beef, Rack Position 2 C A. Broil heat B. Convection fan C. Bake heat Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. If the oven door is opened during convection 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. ■ Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also. To Convection Roast: Before convection roasting, position racks according to the "Positioning Racks and Bakeware" section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. For best results, it is recommended you use a roasting rack when Convect Roast. This allows air to circulate completely around all surfaces of the food. If you would to purchase a Broiler Pan/ Roasting Rack Kit, it may be ordered. See "Assistance or Service" section to order. Ask for Part Number W10123240. 1. Press CONVECT ROAST. Press the number pads to enter a temperature other than 300°F (149°C). The convection roast range can be set between 170°F and 500°F (77°C and 260°C). 2. Press START. "Lo°" will appear on the oven display if the actual oven temperature is under 170°F (77°C). When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 5°F increments. When the set temperature is reached, if on, 1 tone will sound. 3. Press LOWER OVEN OFF/CANCEL when finished cooking. Rib Roast rare medium well-done Rib Roast (boneless) rare medium well-done Rump, Sirloin Tip Roast rare medium well-done Meat Loaf 20-25 25-30 30-35 22-25 27-30 32-35 20-25 25-30 30-35 20-25 Veal, Rack Position 2 Loin, Rib, Rump Roast medium well-done 25-35 30-40 Pork, Rack Position 2 Loin Roast (boneless) Shoulder Roast 30-40 35-40 Ham, Rack Position 2 Fresh (uncooked) Fully Cooked 25-35 15-20 Lamb, Rack Position 2 Leg, Shoulder Roast medium well-done 25-30 30-35 Chicken*, Rack Position 2 Whole 3-5 lbs (1.5-2.2 kg) 5-7 lbs (2.2-3.1 kg) 20-25 15-20 300°F (149°C) 300°F (149°C) 300°F (149°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 300°F (149°C) 300°F (149°C) 300°F (149°C) 325°F (163°C) 325°F (163°C) INTERNAL FOOD TEMP. 140°F (60°C) 160°F (71°C) 170°F (77°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 165°F (74°C) 160°F (71°C) 170°F (77°C) 160°F-170°F (71°C-77°C) 160°F-170°F (71°C-77°C) 160°F (71°C) 160°F (71°C) 160°F (71°C) 170°F (77°C) 180°F (82°C) 180°F (82°C) 9