Whirlpool GGE388LX Manuel D’Utilisation

It is not necessary to preheat oven(s) when broiling. Times are guidelines only and may need to be adjusted for individual tastes. Turn 
meat halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see 
the “Positioning Racks and Bakeware” section.

*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.

For toasting bread and products that are toasted in a toaster or 
toaster oven.

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Lower oven cannot be operated while upper oven is toasting. 
If the lower oven is operating when the Toast pad is pressed, 
a beep will sound.

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Toasting is based on time not temperature.

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Frozen foods should not be toasted in the oven.

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Toasting times will be shorter when the oven is hot or when 
repeated toasting functions are done.

For optimal results when toasting up to 9 pieces of bread or other 
similar items, see the following illustration.

1. Press TOAST.

“TOAST” will scroll in the upper text area, then “SET LEVEL” 
will be displayed.

2. Press the Temp/Time “up” or “down” arrow pads to adjust 

the toast time until the desired time is displayed.

“PUSH START” will scroll in the upper text area.

3. Press START. 

“TOAST (setting)” will scroll in the upper text area. “(setting)” 
is the setting you selected, for example Medium.

4. At the end of the set toasting time, “TOASTING COMPLETE” 

will scroll in the upper text area.

5. Press CANCEL. 

During convection cooking, the fan provides increased hot air 
circulation continuously and more consistently throughout the 
oven. The movement of heated air around the food helps to 
speed up cooking by penetrating the cooler outer surfaces. Food 
cooks more evenly, browning and crisping outer surfaces while 
sealing moisture inside.

During the Convect function, the ring element operates, along 
with the fan, to provide an indirect source of heat in the oven 
cavity. If the oven door is opened during convection cooking or 
preheating, the element(s) and fan will turn off immediately. Once 
the door is closed, they will come back on.

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It is important not to cover foods so that surface areas remain 
exposed to the circulating air, allowing browning and crisping.

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Keep heat loss to a minimum by opening the oven door only 
when necessary.

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Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

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Test baked goods for doneness a few minutes before the 
minimum cooking time with a method such as a toothpick.

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Use a meat thermometer to determine the doneness of meats 
and poultry. Check the temperature of pork and poultry in 2 or 
3 different places, including the thickest part.

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Before convection cooking, position the rack(s) according to 
the “Positioning Racks and Bakeware” section.

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When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan 
circulated air around the food. See the “Positioning Racks 
and Bakeware” section. 

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If the oven is full, extra cooking time may be needed.

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For optimal cooking results, do not cover food.

Steak
1" (2.5 cm) thick
medium

1

HI

22-28

4

HI

15-19

Ground meat patties
4 oz (113 g),

 ³₄" (2.0 cm) thick 

up to 12, well-done
up to 6, well done

1
1

HI
HI

18-22
20-25

4
4

HI
HI

15-19
15-19

Pork chops
1" (2.5 cm) thick, 
well-done

1

HI

27-31

4

HI

22-27

Chicken
bone-in, skin-on breast pieces
well-done

1

LO

40-50

3 or 4

LO

20-24

Fish*
Filets, flaky
Steaks, 

1" (2.5 cm) thick, flaky

1
1

LO
LO

8-12
18-22

4
4

LO
LO

8-13
10-16