Whirlpool GSC309 Manuel D’Utilisation

Convection roasting can be used for roasting meats and poultry, 
or for baking yeast breads and loaf cakes using a single rack. 
During convection roasting, the bake and broil elements will cycle 
on and off in intervals to maintain oven temperature, while the fan 
constantly circulates the hot air.

If the oven door is opened during convection roasting, the broil 
element and fan will turn off immediately and the bake element 
will turn off in 2 minutes. They will come back on once the door is 
closed.

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Reduce recipe temperature 25°F (14°C). The cook time may 
need to be reduced also.

Before convection roasting, position racks according to the 
“Positioning Racks and Bakeware” section. It is not necessary to 
wait for the oven to preheat before putting food in, unless 
recommended in the recipe.

For best results, it is recommended you use a roasting rack when 
Convect Roast. 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 ROAST.

Press the number pads to enter a temperature other than 
300°F (149°C). The convection roast range can be set 
between 170°F and 500°F (77°C and 260°C).

2. Press START.

“Lo°” 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  
oven display will show the oven temperature increasing in 5°F  
increments. 

When the set temperature is reached, if on, 1 tone will sound.

3. Press LOWER OVEN OFF/CANCEL when finished cooking.

C

B

A

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 (149°C)

300°F (149°C)

300°F (149°C)

325°F (163°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 (163°C)

160°F (71°C)
170°F (77°C)

Loin Roast 
(boneless)
Shoulder 
Roast

30-40

35-40

325°F (163°C)

325°F (163°C)

160°F-170°F 
(71°C-77°C)
160°F-170°F 
(71°C-77°C)

Fresh 
(uncooked)
Fully 
Cooked

25-35

15-20

300°F (149°C)

300°F (149°C)

160°F (71°C)

160°F (71°C)

Leg, 
Shoulder 
Roast
medium
well-done

25-30
30-35

300°F (149°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 (163°C)

325°F (163°C)

180°F (82°C)

180°F (82°C)