Whirlpool RBS277PVS00, RBD277PVQ02, RBD307PVS02, RBD277PVB02, RBD277PVS02 Use & Care Manual

BUILT-INELECTRIC

CONVECTIONOVEN

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.whirlpoola pplia nces.ca

#

FOURELECTRI,QUE

ENCASTREA

CONVECTION

I+'_ ÷- I _I ='=

Pour des questions b.propos des caract6ristiques, du fonctionnement/

rendement, des pi_ces, des accessoires ou du service, composez le :

Table of Contents/Table des matieres .................. 2

1-800-807-6777 ou visitez notre site Web

www.whirlpoola pplia nces.ca

W10191015A

Models/ModUles

RBD277, RBS277, RBD307, RBS307

TABLEOFCONTENTS TABLEDESMATIERES

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

WAR RANTY .................................................................................. 17

SleCURITle DU FOUR ................................................................... 18

COMMANDE I_LECTRONIQUE DU FOUR ................................. 19

Affichage ..................................................................................... 19

Mise en marche .......................................................................... 19

Upper Off/Cancel (Four superieur -Arr6t/annulation),
Lower Off/Cancel (Four inferieur - Arr6t/annulation)

ou Off/Cancel (Arr6t/annulation) ................................................ 19

Horloge ....................................................................................... 19

Signaux sonores ......................................................................... 20

Fahrenheit et Celsius .................................................................. 20

Minuterie ..................................................................................... 20

Verrouillage des commandes ..................................................... 20

Commande de la temperature du four ...................................... 20

UTILISATION DU FOUR ............................................................... 21

Papier d'aluminium ..................................................................... 21

Positionnement des grilles et des ustensiles de cuisson .......... 21

Ustensiles de cuisson ................................................................ 22

Thermometre h viande ............................................................... 22

#vent du four .............................................................................. 22

Cuisson au four et r6tissage ...................................................... 22

Cuisson au gril et cuisson au gril personnalisee ........................ 23

Cuisson par convection ............................................................. 24

Cuisson au four et r6tissage par convection ............................. 24

Cuisson minutee ......................................................................... 25

ENTRETIEN DU FOUR ................................................................. 26

Programme d'autonettoyage (sur certains modeles) ................ 26

Nettoyage gen6ral ...................................................................... 27

Lampes du four .......................................................................... 28

Porte du four ............................................................................... 28

DlePAN NAG E................................................................................. 29

ASSISTANCE OU SERVICE ......................................................... 30

GARANTIE ..................................................................................... 31

OVENSAFETY

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:

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, foIRow

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

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.

iNSTRUCTiONS

ELECTRONICOVENCONTROL

A B C D E F G

AUTO

CLEAN

©

UPPER

OVEN

COOKING 0PTI0_S

G©©

LOW[R

OVSN

H

A. Auto clean
B. Upper oven temperature display

C. Electronic display
D. Lower oven temperature display

E. Timer

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.

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.

The UPPER OFFICANCEL, LOWER OFFICANCEL and
OFFICANCEL padsstop theirrespectiveoven functionsexcept
forthe Clock,Timer and ControlLock.

The coolingfanmay continuetooperateeven afteran oven
functionhas been canceled,depending on theoven temperature.

CONVSQT BAKE CUSTOM

/UPPER BROIL

J K

F. Clock

G. Oven light
H. Oven selector

I. Oven settings

J. Temperature setting

T_MSRT_R 0vsN

SET r CLOCK LIGHT

©©

©©

COOK STOP

TIME TIME

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 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

HOB MIN _

M N

K. Timed cooking

L. Hour

M. Minute

N. Start (control lock)

O. Upper off/cancel

Lower off/cancel

OFFiCANCE

0

All Tones

All of the above tones are preset on, but can be turned off.
To Turn Off/On: Press and hold STOP TIME for5 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 "NA90FE" 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.

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.

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.

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°0) ...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

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.

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.

OVENUSE

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 well-

ventilated room.

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 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.

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.

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.

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

nonstick finish • Use suggested baking time.

• Brown, crisp • For pies, breads and casseroles,
crusts use temperature recommended in

recipe.

• Place rack in center of oven.

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

Insulated cookie

sheets or baking

pans

• Little or no bottom
browning

Stainless steel

• Light, golden
crusts

• Uneven browning

Stoneware/Baking
stone

• Crisp crusts

Ovenproof

glassware, ceramic
glass or ceramic

• Brown, crisp
crusts

• Place in the bottom third of oven.

• May need to increase baking time.

• May need to increase baking time.

• Follow manufacturer's instructions.

• May need to reduce baking
temperatures slightly.

6

_ _ _ _s _,

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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.

A........!!........r

B [

C ..................

D II I ; r

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.

A

_C¸ W _U _,_

i

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.

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.

®

A

A. Broil element

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.

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.
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*

3/4"(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
V2"(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

V4-W' (0.6-1.25 cm) thick 4 8-10 4-5

Fish Steaks

3/4-1" (2-2.5 cm) thick 4 16-18 8-9

*Place up to 12 patties, equally spaced, on broiler grid.

8

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.

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.

B C

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).

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 Ib [454 g])

Beef, Rack Position 2
Rib Roast

rare 20-25
medium 25-30 300°F (149°C)

well-done 30-35

140°F (60°C)
160°F (71°C)
170°F (77°C)

Rib Roast

(boneless)
rare 22-25

medium 27-30 300°F (149°C)
well-done 32-35

140°F (60°C)
160°F (71°C)
170°F (77°C)

Rump,
Sirloin Tip

Roast

rare 20-25
medium 25-30 300°F (149°C)

well-done 30-35
Meat Loaf 20-25 325°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 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 Ib [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 Ibs 20-25 325°F (163°C) 180°F (82°C)
(1.5-2.2 kg)

5-7 Ibs 15-20 325°F (163°C) 180°F (82°C)
(2.2-3.1 kg)

Turkey*, Rack Positions 1 or 2

13 Ibs and 10-15

300°F (149°C) 180°F (82°C)

under
(5.85 kg)

Over 13 Ibs 10-12

300°F (149°C) 180°F (82°C)

(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 Ibs 50-60 325°F (163°C) 180°F (82°C)

(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.

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