Whirlpool GBD307 - Manual (Page 10)

10
Convection Cooking
(on some models)
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.
■ Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
Convection Baking and Roasting
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.
When roasting with CONVECT BAKE, use the roasting rack on
top of the broiler pan and grid. It is not necessary to wait for the
oven to preheat before putting in food, unless recommended in
the recipe.
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.
A. Broil element
B. Convection fan
C. Bake element
A
C B
A. Roasting rack
B. Broiler grid
C. Broiler pan
A
B
C