Whirlpool RF367LXSS Use and Care Guide - Page 19

Convection Cooking (Styles 1 & 3 -Electronic Oven Control) During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside. Many foods can be cooked by lowering cooking temperatures 25°F (10°C) and/or cooking time can be shortened by as much as 30 percent. By using multiple racks, you can cook more food at the same time. 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 only opening the oven door when necessary. s Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. To Select Convection Settings There are 5 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 (163°C) 0 minutes CONVECT COOKIES 350ºF (177°C) 0 minutes 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 different places. s Before convection cooking, position the rack(s) according to the "Positioning Racks and Bakeware" section. CONVECT MEATS CONVECT CASSEROLES CONVECT FROZEN 325ºF (163°C) 325ºF (163°C) 425ºF (218°C) 1 hour 30 minutes 45 minutes 25 minutes s When roasting poultry and meat, use the roasting rack on the top of the broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe. A B NOTE: Each temperature in this table is 25°F (10° to 15°C) lower than for a non-convection oven. At the end of each set time, the oven will turn off. 1. Press CONVECT keypad. The first setting in the display will show convection at 325°F (165°C), 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." C A. Roasting rack B. Broiler grid C. Broiler pan Style 1 - Convection Baking and Roasting Each time the CONVECT keypad 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 (75°C and 260°C). During the CONVECT function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity. Use CONVECT for single or multiple rack baking and roasting. s When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan circulated air around the food. See the "Positioning Racks and Bakeware" section. s If the oven is full, extra cooking time may be needed. 3. Press the HOUR and/or MIN "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 (75°C). Once 170°F (75°C) 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. During the CONVECT preheating cycle, the fan, and the bake and broil elements heat the oven cavity. When preheating is finished, the ring element cycles to maintain the oven temperature while the fan continues to constantly circulate the heated air. If the oven door is opened during convection cooking or preheating, the element(s) and fan will turn off immediately. Once the door is closed, they will come back on. s For optimal cooking results, do not cover food with aluminum foil. 19