®
BUILT-IN ELECTRIC
CONVECTION OVEN
Use&CareGuide
For questions about features, operation/performance, parts, accessories or service, call: 1-800-253-1301 or visit our website at www.whirlpool.com
In Canada call 1-800-807-6777 or visit our website at
www.whirlpoolappliances.ca
FOUR ÉLECTRIQUE
ENCASTRÉ À
CONVECTION
Guided'utilisationetd'entretien
Pour des questions à propos des caractéristiques, du fonctionnement/ rendement, des pièces, des accessoires ou du service, composez le :
1-800-807-6777 ou visitez notre site Web www.whirlpoolappliances.ca
Table of Contents/Table des matières .................. |
2 |
Models/Modèles
RBD277, RBS277, RBD307, RBS307
W10191015A
TABLE OF CONTENTS |
|
OVEN SAFETY ................................................................................ |
2 |
ELECTRONIC OVEN CONTROL ................................................... |
4 |
Display.......................................................................................... |
4 |
Start .............................................................................................. |
4 |
Upper Off/Cancel, Lower Off/Cancel or Off/Cancel.................... |
4 |
Clock ............................................................................................ |
4 |
Tones............................................................................................ |
4 |
Fahrenheit and Celsius................................................................. |
5 |
Timer............................................................................................. |
5 |
Control Lock................................................................................. |
5 |
Oven Temperature Control .......................................................... |
5 |
OVEN USE....................................................................................... |
6 |
Aluminum Foil............................................................................... |
6 |
Positioning Racks and Bakeware ................................................ |
6 |
Bakeware...................................................................................... |
6 |
Meat Thermometer....................................................................... |
7 |
Oven Vent..................................................................................... |
7 |
Baking and Roasting.................................................................... |
7 |
Broiling and Custom Broiling ....................................................... |
8 |
Convection Cooking..................................................................... |
9 |
Convection Baking and Roasting ................................................ |
9 |
Timed Cooking........................................................................... |
11 |
OVEN CARE .................................................................................. |
12 |
Self-Cleaning Cycle (on some models)...................................... |
12 |
General Cleaning........................................................................ |
13 |
Oven Lights ................................................................................ |
14 |
Oven Door .................................................................................. |
14 |
TROUBLESHOOTING .................................................................. |
15 |
ASSISTANCE OR SERVICE......................................................... |
16 |
WARRANTY .................................................................................. |
17 |
TABLE DES MATIÈRES |
|
SÉCURITÉ DU FOUR ................................................................... |
18 |
COMMANDE ÉLECTRONIQUE DU FOUR ................................. |
19 |
Affichage..................................................................................... |
19 |
Mise en marche.......................................................................... |
19 |
Upper Off/Cancel (Four supérieur - Arrêt/annulation), |
|
Lower Off/Cancel (Four inférieur - Arrêt/annulation) |
|
ou Off/Cancel (Arrêt/annulation) ................................................ |
19 |
Horloge ....................................................................................... |
19 |
Signaux sonores......................................................................... |
20 |
Fahrenheit et Celsius.................................................................. |
20 |
Minuterie..................................................................................... |
20 |
Verrouillage des commandes..................................................... |
20 |
Commande de la température du four ...................................... |
20 |
UTILISATION DU FOUR............................................................... |
21 |
Papier d’aluminium..................................................................... |
21 |
Positionnement des grilles et des ustensiles de cuisson .......... |
21 |
Ustensiles de cuisson ................................................................ |
22 |
Thermomètre à viande ............................................................... |
22 |
Évent du four .............................................................................. |
22 |
Cuisson au four et rôtissage ...................................................... |
22 |
Cuisson au gril et cuisson au gril personnalisée........................ |
23 |
Cuisson par convection ............................................................. |
24 |
Cuisson au four et rôtissage par convection............................. |
24 |
Cuisson minutée......................................................................... |
25 |
ENTRETIEN DU FOUR ................................................................. |
26 |
Programme d'autonettoyage (sur certains modèles) ................ |
26 |
Nettoyage général ...................................................................... |
27 |
Lampes du four .......................................................................... |
28 |
Porte du four............................................................................... |
28 |
DÉPANNAGE................................................................................. |
29 |
ASSISTANCE OU SERVICE......................................................... |
30 |
GARANTIE..................................................................................... |
31 |
OVEN SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean:
DANGER
WARNING
You can be killed or seriously injured if you don't immediately follow instructions.
You can be killed or seriously injured if you don't follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.
2
IMPORTANT SAFETY INSTRUCTIONS
WARNING: To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven, follow basic precautions, including the following:
■Proper Installation – Be sure the oven is properly installed and grounded by a qualified technician.
■Never Use the Oven for Warming or Heating the Room.
■Do Not Leave Children Alone – Children should not be left alone or unattended in area where oven is in use. They should never be allowed to sit or stand on any part of the oven.
■Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the oven.
■User Servicing – Do not repair or replace any part of the oven unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.
■Storage in Oven – Flammable materials should not be stored in an oven.
■Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.
■Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.
■Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.
■Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.
■Keep Oven Vent Ducts Unobstructed.
■Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.
■DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.
For self-cleaning ovens:
■Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.
■Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.
■Clean Only Parts Listed in Manual.
■Before Self-Cleaning the Oven – Remove broiler pan and other utensils.
SAVE THESE INSTRUCTIONS
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances.
WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm.
This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, and toluene.
3
ELECTRONIC OVEN CONTROL
A B C D E F G
H |
I |
J |
K |
L |
M |
N |
O |
|
A. Auto clean |
F. Clock |
|
|
|
K. Timed cooking |
|
|
B. Upper oven temperature display |
G. Oven light |
|
|
|
L. Hour |
|
|
C. Electronic display |
H. Oven selector |
|
|
|
M. Minute |
|
|
D. Lower oven temperature display |
I. Oven settings |
|
|
|
N. Start (control lock) |
|
|
E. Timer |
J. Temperature setting |
|
|
O. Upper off/cancel |
|
|
|
|
|
|
|
|
Lower off/cancel |
|
Display
When power is first supplied to the appliance, everything on both displays will light up for 5 seconds. Then, the time of day and “PF” will appear on the electronic oven display.
If “PF” appears at any other time, a power failure has occurred. To reset the clock, press UPPER OFF/CANCEL or LOWER OFF/ CANCEL on double oven models. On single oven models, press OFF/CANCEL.
Electronic Display
When the oven(s) are in use, this display shows the oven temperature. On double oven models, this display will also show which oven is being set. The left cavity symbol in the oven display represents the upper oven, and the right cavity symbol in the oven display represents the lower oven.
If “Err” appears on the oven display, an invalid pad was pressed. Press UPPER OFF/CANCEL or LOWER OFF/CANCEL and retry entry. On single oven models, press OFF/CANCEL.
When the oven(s) are not in use, the display will show the time of day.
Start
The Start pad begins any oven function except the Timer. If the Start pad is not pressed within 5 seconds after pressing a pad, “START?” will appear on the oven display as a reminder. If the Start pad is not pressed within 4 minutes after pressing a pad, the oven display will return to the time of day mode and the programmed function will be canceled.
UpperOff/Cancel,LowerOff/CancelorOff/Cancel
The UPPER OFF/CANCEL, LOWER OFF/CANCEL and OFF/CANCEL pads stop their respective oven functions except for the Clock, Timer and Control Lock.
The cooling fan may continue to operate even after an oven function has been canceled, depending on the oven temperature.
Clock
This is a 12-hour clock and does not show a.m. or p.m.
To Set:
Before setting, make sure the ovens, Timer and Timed Cooking are off.
1.Press CLOCK.
2.Press the HOUR or MIN “+” or “-” keypads to set the time of day.
3.Press CLOCK or START.
To remove the time of day from the display: Press and hold CLOCK for 5 seconds. Repeat to return the time of day to the display. The time should not have to be reset.
Tones
Tones are audible signals, indicating the following:
One tone
■Valid pad press
■Oven is preheated
■Function has been entered
Three tones
■Invalid pad press
Four tones
■End of cycle
■Reminder, repeating each minute after the end-of-cycle tones
4
All Tones
All of the above tones are preset on, but can be turned off.
To Turn Off/On: Press and hold STOP TIME for 5 seconds, and a tone will sound. On double ovens only, “Snd OFF” and “Snd On” will remain in the display. To remove, press UPPER OFF/ CANCEL, LOWER OFF/CANCEL, or OFF/CANCEL.
Reminder Tones
The Timer and Timed Cooking reminder tones are preset on, but can be turned off. Reminder tones do not include end-of-cycle tones. If “All Tones” have been turned off, the reminder tones cannot be turned on independently.
Timer
To Turn Tones Off/On: Press and hold TIMER SET until a tone sounds. The display will show “TIMER” and “NA9 On” or “TIMER” and “NA9 OFF.” To remove from the display, press UPPER OFF, LOWER OFF or OFF/CANCEL. Repeat to turn back on.
Timed Cooking
To Turn Tones Off/On: Press and hold COOK TIME until a tone sounds. The display will show “COOK TIME” and “NA9 OFF” or “COOK TIME” and “NA9 On” to indicate the status of the cook time tones. To remove from the display, press UPPER OFF, LOWER OFF or OFF/CANCEL. Repeat to turn back on.
FahrenheitandCelsius
The temperature is preset at Fahrenheit, but can be changed to Celsius.
To Change: Touch and hold CUSTOM BROIL for 5 seconds. A tone will sound, and “C” will appear on the display. Repeat to change back to Fahrenheit. To remove, touch UPPER OFF, LOWER OFF or OFF/CANCEL.
Timer
The Timer can be set in hours and minutes and counts down the set time. The Timer does not start or stop the oven.
To Set:
1.Press TIMER SET.
If no action is taken after 4 minutes, the electronic oven display will return to the time of day mode.
2.Press the HOUR or MIN “+” or “-” keypads to set length of time.
3.Press TIMER SET or START.
If not pressed within 4 minutes, the display will return to the time of day mode and the programmed function will be canceled.
When the set time ends, if enabled, end of cycle tones will sound, then reminder tones will sound every minute.
4.Press TIMER OFF anytime to cancel the Timer and/or stop reminder tones.
Remember, do not press the Off/Cancel pads because the respective oven will turn off.
The time can be reset during the countdown by repeating the above steps.
ControlLock
The Control Lock shuts down the control panel pads to avoid unintended use of the ovens.
When the control is locked, only the CLOCK, TIMER SET and TIMER OFF pads will function.
The Control Lock is preset unlocked, but can be locked.
To Lock/Unlock Control: Before locking, make sure the ovens, Timer and Timed Cooking are off. Press and hold START until a single tone sounds, and “LOCKED,” a picture of a lock and “START?” will appear on the oven display for about 5 seconds. Repeat to unlock and remove “LOCKED” from display.
OvenTemperatureControl
IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door and element or burner cycling may give incorrect readings.
The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.
A minus sign means the oven will be cooler by the displayed amount. The absence of a minus sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.
ADJUSTMENT °F |
COOKS FOOD |
(ADJUSTMENT °C) |
|
|
|
10°F (5°C) |
...a little more |
|
|
20°F (10°C) |
...moderately more |
|
|
30°F (15°C) |
...much more |
|
|
-10°F (-5°C) |
...a little less |
|
|
-20°F (-10°C) |
...moderately less |
|
|
-30°F (-15°C) |
...much less |
|
|
To Adjust Oven Temperature Calibration:
1.Press and hold BAKE until the oven display shows the current calibration, for example, “0° CAL.”
2.On double oven models only, press UPPER OVEN or LOWER OVEN.
3.Press the TEMP “+” or “-” keypads to increase
or to decrease the temperature in 10° F (5° C) amounts. The adjustment can be set between 30°F (15° C) and -30°F (-15° C).
4.Press START.
5
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room.
AluminumFoil
IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or cookware.
■For best cooking results, do not cover entire rack with foil because air must be able to move freely.
■To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.
PositioningRacksandBakeware
IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.
RACKS
■Position racks before turning on the oven.
■Do not position racks with bakeware on them.
■Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front edge, and then lift out. Use the following illustration and charts as a guide.
5
4
3
2
1
Traditional Cooking
FOOD |
RACK POSITION |
|
|
Large roasts, turkeys, angel food, |
1 or 2 |
bundt and tube cakes, quick |
|
breads, pies |
|
|
|
Yeast breads, casseroles, meat and |
2 |
poultry |
|
|
|
Cookies, biscuits, muffins, cakes |
2 or 3 |
|
|
Convection Cooking
FUNCTION |
NUMBER OF |
RACK |
|
RACKS USED |
POSITION(S) |
|
|
|
Convection baking or |
1 |
1, 2 or 3 |
roasting |
|
|
|
|
|
Convection baking |
2 |
2 and 4 |
|
|
|
Convection baking |
3 |
1, 3 and 5 |
|
|
|
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER |
POSITION ON RACK |
OF PAN(S) |
|
|
|
1 |
Center of rack. |
|
|
2 |
Side by side or slightly staggered. |
|
|
3 or 4 |
Opposite corners on each rack. Make sure that |
|
no bakeware piece is directly over another. |
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ |
RECOMMENDATIONS |
RESULTS |
|
|
|
Light colored |
■ Use temperature and time |
aluminum |
recommended in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and |
■ |
May need to reduce baking |
|
other bakeware with |
|
temperatures slightly. |
|
dark, dull and/or |
■ |
Use suggested baking time. |
|
nonstick finish |
|||
■ For pies, breads and casseroles, |
|||
■ Brown, crisp |
|||
|
use temperature recommended in |
||
crusts |
|
||
|
recipe. |
||
|
|
||
|
■ Place rack in center of oven. |
||
|
|
|
|
Insulated cookie |
■ |
Place in the bottom third of oven. |
|
sheets or baking |
■ |
May need to increase baking time. |
|
pans |
|||
|
|
||
■Little or no bottom browning
Stainless steel |
■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking |
■ Follow manufacturer’s instructions. |
|
stone |
|
|
■ |
Crisp crusts |
|
|
|
|
Ovenproof |
■ May need to reduce baking |
|
glassware, ceramic |
temperatures slightly. |
|
glass or ceramic |
|
|
■ |
Brown, crisp |
|
|
crusts |
|
|
|
|
6
MeatThermometer
On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. Follow manufacturer's directions for using a meat thermometer.
OvenVent
A 
B 
C 
D 
E 
F 
Single Oven |
Double Oven |
A. Control panel |
D. Upper oven |
B. Oven vent |
E. Oven vent |
C. Oven |
F. Lower oven |
The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
BakingandRoasting
A
B
A.Broil element
B.Bake element
ACCUBAKE® Temperature Management System
(on some models)
The ACCUBAKE® system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on, the broil element will not. This feature is automatically activated when the oven is in use.
Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat conditioning time to end before putting food in unless recommended in the recipe.
If the oven door is opened during baking and roasting, the bake and broil elements will turn off immediately. They will come back on once the door is closed.
To Bake or Roast:
1.On double oven models only, press UPPER OVEN or LOWER OVEN.
Close oven door. The display will show “door” and the heating elements will not heat if the door is open when baking and roasting.
2.Press BAKE.
Press the TEMP “+” or “-” keypads to enter a temperature other than 350°F (177°C). The bake range can be set between 170°F and 500°F (77°C and 260°C).
3.Press START.
A preheat time will count down and “PrE” 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 timer will continue counting down. The temperature setting can be changed anytime after pressing START.
When the set temperature is reached, if enabled, one tone will sound.
4.Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/ CANCEL when finished cooking.
Preheating
After START is pressed, the oven will enter a timed preheat conditioning. “PrE” and the time countdown will appear on the display. When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display.
Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.
7
A
A. Broil element
BroilingandCustomBroiling
To Custom Broil:
When custom broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
1.On double oven models only, press UPPER OVEN or LOWER OVEN.
2.Press CUSTOM BROIL.
3.Press the TEMP “+” or “-” keypads to enter a temperature other than 500°F (260°C). The broil range can be set between 170°F and 500°F (77°C and 260°C).
4.Press START.
Broiling uses direct radiant heat from the broil element to cook food. During broiling, the broil element cycles on and off in intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element will turn off immediately and come back on once the door is closed.
■For best results, use a broiler pan and grid. They are designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
To Broil:
Before broiling or custom broiling, position the rack according to the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to preheat the oven before putting in food, unless recommended in the recipe.
Close the door.
1.On double oven models only, press UPPER OVEN or LOWER OVEN.
2.Press CUSTOM BROIL.
3.Press START.
The set oven temperature will appear on the oven display until the oven is turned off.
4.Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/ CANCEL when finished cooking.
The set oven temperature will appear on the oven display until the oven is turned off.
5.Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/ CANCEL when finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
|
|
COOK TIME |
|
|
RACK |
(in minutes) |
|
FOOD |
POSITION |
SIDE 1 |
SIDE 2 |
|
|
||
|
|
|
|
Steak |
|
|
|
1" (2.5 cm) thick |
|
|
|
medium rare |
4 |
14-15 |
7-8 |
medium |
4 |
15-16 |
8-9 |
well-done |
4 |
18-19 |
9-10 |
|
|
|
|
Ground meat patties* |
|
|
|
³" (2 cm) thick |
|
|
|
well-done |
4 |
13-14 |
7-8 |
|
|
|
|
Pork chops |
|
|
|
1" (2.5 cm) thick |
4 |
20-22 |
10-11 |
|
|
|
|
Ham slice, precooked |
|
|
|
¹" (1.25 cm) thick |
4 |
8-10 |
4-5 |
|
|
|
|
Frankfurters |
4 |
5-7 |
3-4 |
|
|
|
|
Lamb chops |
|
|
|
1" (2.5 cm) thick |
4 |
14-17 |
8-9 |
|
|
|
|
Chicken |
|
|
|
bone-in pieces |
3 |
17-20 |
17-20 |
boneless breasts |
4 |
11-16 |
11-16 |
|
|
|
|
Fish Fillets |
|
|
|
¹-¹" (0.6-1.25 cm) thick |
4 |
8-10 |
4-5 |
Fish Steaks |
|
|
|
³-1" (2-2.5 cm) thick |
4 |
16-18 |
8-9 |
|
|
|
|
*Place up to 12 patties, equally spaced, on broiler grid.
8
ConvectionCooking
(onsomemodels)
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.
Most foods can be cooked by lowering 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.
■It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by opening the oven door only when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe. Do not touch broil element.
Failure to follow these instructions can result in burns.
■Use a meat thermometer or the temperature probe (on some models) to determine the doneness of meats and poultry.
ConvectionBakingandRoasting
A
BC
A.Broil element
B.Convection fan
C.Bake element
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 bake and broil elements and fan will turn off immediately. They will come back on once the door is closed.
■For optimal cooking results, do not use aluminum foil.
■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
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.
For best results, it is recommended you use a roasting rack when roasting using Convect Bake. 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 (UPPER).
Close oven door. The display will show “door” and the heating elements will not heat if the door is open when baking and roasting.
Press the TEMP “+” or “-” keypads to enter a temperature other than 325°F (165°C). The bake range can be set between 170°F and 500°F (75°C and 260°C).
9
2.Press START.
A preheat time will count down and “PrE” will appear on the oven display if the actual oven temperature is under 170°F (75°C).
When the actual oven temperature reaches 170°F (75°C), the timer will continue counting down.The temperature setting can be changed anytime after pressing START.
When the set temperature is reached, if enabled, one tone will sound.
3.Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/ CANCEL when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK |
COOK TIME |
OVEN TEMP. |
INTERNAL |
POSITION |
(min. per |
|
FOOD TEMP. |
|
1 lb [454 g]) |
|
|
|
|
|
|
Beef, Rack Position 2 |
|
|
|
|
|
|
|
Rib Roast |
|
|
|
rare |
20-25 |
|
140°F (60°C) |
medium |
25-30 |
300°F (149°C) |
160°F (71°C) |
well-done |
30-35 |
|
170°F (77°C) |
Rib Roast |
|
|
|
(boneless) |
|
|
|
rare |
22-25 |
|
140°F (60°C) |
medium |
27-30 |
300°F (149°C) |
160°F (71°C) |
well-done |
32-35 |
|
170°F (77°C) |
Rump, |
|
|
|
Sirloin Tip |
|
|
|
Roast |
|
|
|
rare |
20-25 |
|
140°F (60°C) |
medium |
25-30 |
300°F (149°C) |
160°F (71°C) |
well-done |
30-35 |
|
170°F (77°C) |
Meat Loaf |
20-25 |
325°F (163°C) |
165°F (74°C) |
|
|
|
|
Veal, Rack Position 2 |
|
|
|
|
|
|
|
Loin, Rib, |
|
|
|
Rump |
|
|
|
Roast |
|
|
|
medium |
25-35 |
325°F (163°C) |
160°F (71°C) |
well-done |
30-40 |
|
170°F (77°C) |
|
|
|
|
Pork, Rack Position 2 |
|
|
|
|
|
|
|
Loin Roast |
30-40 |
325°F (163°C) |
160°F-170°F |
(boneless) |
|
|
(71°C-77°C) |
Shoulder |
35-40 |
325°F (163°C) |
160°F-170°F |
Roast |
|
|
(71°C-77°C) |
|
|
|
|
FOOD/RACK |
COOK TIME |
OVEN TEMP. |
INTERNAL |
POSITION |
(min. per |
|
FOOD TEMP. |
|
1 lb [454 g]) |
|
|
|
|
|
|
Ham, Rack Position 2 |
|
|
|
|
|
|
|
Fresh |
25-35 |
300°F (149°C) |
160°F (71°C) |
(uncooked) |
|
|
|
Fully |
15-20 |
300°F (149°C) |
160°F (71°C) |
Cooked |
|
|
|
|
|
|
|
Lamb, Rack Position 2 |
|
|
|
|
|
|
|
Leg, |
|
|
|
Shoulder |
|
|
|
Roast |
|
|
|
medium |
25-30 |
300°F (149°C) |
160°F (71°C) |
well-done |
30-35 |
|
170°F (77°C) |
|
|
|
|
Chicken*, Rack Position 2 |
|
|
|
|
|
|
|
Whole |
|
|
|
3-5 lbs |
20-25 |
325°F (163°C) |
180°F (82°C) |
(1.5-2.2 kg) |
|
|
|
5-7 lbs |
15-20 |
325°F (163°C) |
180°F (82°C) |
(2.2-3.1 kg) |
|
|
|
|
|
||
Turkey*, Rack Positions 1 or 2 |
|
||
|
|
|
|
13 lbs and |
10-15 |
300°F (149°C) |
180°F (82°C) |
under |
|
|
|
(5.85 kg) |
|
|
|
Over 13 lbs |
10-12 |
300°F (149°C) |
180°F (82°C) |
(5.85 kg) |
|
|
|
|
|
||
Cornish Game Hens*, Rack Position 2 or 3 |
|
||
|
|
|
|
1-1.5 lbs |
50-60 |
325°F (163°C) |
180°F (82°C) |
(0.5-0.7 kg) |
|
|
|
|
|
|
|
*Do not stuff poultry when convection roasting.
10
Loading...