Whirlpool GR556 Benutzerhandbuch

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 food in, unless recommended in 
the recipe.

Press CONVECT BAKE.

Press the TEMP “up” or “down” arrow pads to enter a 
temperature other than 350°F (177°C). The convection bake 
range can be set between 170°F and 500°F (77°C and 
260°C).

Press START.

A preheating time will count down on the display and “PrE” 
will appear. The oven control automatically sets preheating 
time based on the oven temperature selected.

As the preheating time ends, the set temperature replaces 
“PrE” on the display. When the set temperature is reached, if 
enabled, one tone will sound.

The temperature settings can be changed any time after 
pressing START. Changing the temperature will not change 
the preheat countdown time.

Press STOP CANCEL when finished cooking.

Use the following chart below when convection roasting meats 
and poultry.

†

Do not stuff poultry when convection roasting.

Warm Hold allows hot cooked foods to stay warm before serving. 
It can also be used at the end of a timed cook.

At the end of a timed cook (either with or without a delayed start), 
or at the end of a sequence program in which the last step is not 
the Warm Hold mode, the oven will automatically set a one hour 
warm hold at 170°F (77°C).

If the Warm Hold mode is not canceled at any time during the 1-
hour period, it will immediately be followed by the Cool Function 
mode, which will operate for up through 24-hours or until the 
function is canceled. The Cool Function mode will also occur at 
the end of a sequenced program which ends with a timed Warm 
Function. See “Sequence Programming” section for more 
information.

When the cook time ends or the last step of the sequence is 
complete, the oven display will show a warming count down 
time.

When warming time ends and the oven control enters the Cool 
Function mode, “COOL” will show on the oven display. The time 
of day will also show in the 4-digit display.

Rib Roast
rare
medium
well done
Rib Roast 
(boneless)
rare
medium
well done
Rump, Sirloin 
Tip Roast
rare
medium
well done
Meat Loaf

20-25
25-30
30-35

22-25
27-30
32-35

20-25
25-30
30-35
20-25

300°F (145°C)

300°F (145°C)

300°F (145°C)

325°F (160°C)

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

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

140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)

Loin, Rib, 
Rump Roast
medium
well done

25-35
30-40

325°F (160°C)

160°F (71°C)
170°F (77°C)

Loin Roast 
(boneless)
Shoulder 
Roast

30-40

35-40

325°F (160°C)

325°F (160°C)

160°F-170°F 
(71°C-75°C)
160°F-170°F 
(71°C-75°C)

Fresh 
(uncooked)
Fully Cooked

25-35

15-20

300°F (145°C)

300°F (145°C)

160°F (71°C)

160°F (71°C)

Leg, Shoulder 
Roast
medium
well done

25-30
30-35

300°F (145°C)

160°F (71°C)
170°F (77°C)

†

Whole
3-5 lbs.
(1.5-2.2 kg)
5-7 lbs.
(2.2-3.1 kg)

20-25

15-20

325°F (160°C)

325°F (160°C)

180°F (82°C)

180°F (82°C)

†

13 lbs. and 
under
(5.85 kg)
Over 13 lbs.
(5.85 kg)

10-15

10-12

300°F (145°C)

300°F (145°C)

180°F (82°C)

180°F (82°C)

†

1-1.5 lbs.
(0.5-0.7 kg)

50-60

325°F (160°C)

180°F (82°C)