Whirlpool KGSK901SSS Use and Care Guide - Page 19

2. Press START. "Preheating" will show in the display until the set temperature is reached. "Lo" will also appear in the 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 1-degree increments. When the set temperature is reached, if on, 1 tone will sound. 3. Press OFF when finished cooking. CONVECTION ROASTING CHART FOOD/RACK COOK TIME POSITION (min. per 1 lb [454 g]) 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 Meat Loaf 20-25 25-30 30-35 22-25 27-30 32-35 20-25 25-30 30-35 20-25 140°F (60°C) 300°F (149°C) 160°F (71°C) 170°F (77°C) 140°F (60°C) 300°F (149°C) 160°F (71°C) 170°F (77°C) 300°F (149°C) 325°F (163°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 165°F (74°C) Veal, Rack Position 2 Loin, Rib, Rump Roast medium well-done 25-35 30-40 325°F (163°C) 160°F (71°C) 170°F (77°C) Pork, Rack Position 2 Loin Roast (boneless) Shoulder Roast 30-40 35-40 325°F (163°C) 325°F (163°C) 160°F-170°F (71°C-77°C) 160°F-170°F (71°C-77°C) Ham, Rack Position 2 Fresh (uncooked) Fully Cooked 25-35 15-20 300°F (149°C) 160°F (71°C) 300°F (149°C) 160°F (71°C) Lamb, Rack Position 2 Leg, Shoulder Roast medium well-done 25-30 30-35 300°F (149°C) 160°F (71°C) 170°F (77°C) FOOD/RACK COOK TIME POSITION (min. per 1 lb [454 g]) OVEN TEMP. INTERNAL FOOD TEMP. Chicken*, Rack Position 2 Whole 3-5 lbs (1.5-2.2 kg) 5-7 lbs (2.2-3.1 kg) 20-25 15-20 325°F (163°C) 180°F (82°C) 325°F (163°C) 180°F (82°C) Turkey*, Rack Positions 1 or 2 13 lbs and under (5.85 kg) Over 13 lbs (5.85 kg) 10-15 10-12 300°F (149°C) 180°F (82°C) 300°F (149°C) 180°F (82°C) Cornish Game Hens*, Rack Position 2 or 3 1-1.5 lbs 50-60 (0.5-0.7 kg) 325°F (163°C) 180°F (82°C) *Do not stuff poultry when convection roasting. Convection Broil (on some models) Convection Broil is ideal for cooking foods such as thinner cuts of meat; filets of fish; boneless, skinless chicken; vegetables and garlic bread. During convection broiling, the broil burner and broil element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. The circulating air creates a seal on all sides of the food so that turning of foods is often not necessary. Cooking times will vary depending on the rack position and temperature and may need to be adjusted. If the oven door is opened during convection broiling, the broil burner and the broil element and fan will turn off after 30 seconds. They will come back on once the door is closed. To Convection Broil: Before convection broiling, see "Broil" section for general broiling guidelines. Position rack. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. Close the door. 1. Press CONVECT BROIL. Press the number pads to enter a temperature other than 450°F (232°C). The convection broil range can be set between 300°F and 500°F (149°C and 260°C). 2. Press START. The set oven temperature will appear on the oven display until oven is turned off. 3. Press OFF when finished cooking. 19