Whirlpool WODA7EC0HN Owners Manual - Page 13

Convection Cooking 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 helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads. During convection cooking, the bake, broil, and convection (true convection only) elements cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air. If the oven door is opened during convection cooking, the fan will turn off immediately. It will come back on when the oven door is closed. NOTE: The oven door must be closed for convection broiling. With convection cooking, most foods can be cooked at a lower temperature for a shorter length of time. These adjustments can be made using the following chart. Setting Guidelines CONVECT BAKE Reduce the standard baking temperature 25°F (15°C). CONVECT ROAST Use standard recipe temperature. Cooking time may be reduced by 15% to 30% with Convect Roast so the food should be checked for doneness early. CONVECT BROIL Use standard recipe temperature. Cooking time may be reduced so the food should be checked for doneness early. Convert Time/Temp Convection temperatures and times differ from those of standard cooking. The Convert Time/Temp convection feature is a function that converts a standard thermal bake or roast cook time and temperature into an ideal cook time and temperature for convection cooking. The displayed time and temperature will be the converted for convection values. Position the racks according to the "Positioning Racks and Bakeware" section before starting convection cooking. 13