Whirlpool W10017610 Manuel D’Utilisation

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 tastes. Recommended rack positions are numbered 
from the bottom (1) to the top (5). For diagram, see the 
“Positioning Racks and Bakeware” section.

*Place up to 9 patties, equally spaced, on broiler pan grid.

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.

Many foods can be cooked by lowering cooking temperatures 
25°F (10°C) and/or cooking time can be shortened by as much as 
30 percent. By using multiple racks, you can cook more food at 
the same time.

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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.

■

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

■

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 to determine the doneness of meats 
and poultry. Check the temperature of pork and poultry in 2 or 
3 different places.

■

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

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When roasting poultry and meat, use the roasting rack on the 
top of the broiler pan and grid. It is not necessary to wait for 
the oven to preheat, unless recommended in the recipe.

During the CONVECT function, the ring element operates, along 
with the fan, to provide an indirect source of heat in the oven 
cavity. Use CONVECT for single or multiple rack baking and 
roasting.

■

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.

During the CONVECT preheating cycle, the fan, and the bake and 
broil elements heat the oven cavity. When preheating is finished, 
the ring element cycles to maintain the oven temperature while 
the fan continues to constantly circulate the heated air.

If the oven door is opened during convection cooking or 
preheating, the ring element and fan will turn off immediately. 
Once the door is closed, they will come back on.

■

For optimal cooking results, do not cover food with aluminum 
foil.

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

14-15
15-16
18-19

7-8
8-9
9-10

³₄" (2 cm) thick
well-done

4

13-14

7-8

Pork chops
1" (2.5 cm) thick

4

20-22

10-11

¹₂" (1.25 cm) thick

4

8-10

4-5

4

5-7

3-4

Lamb chops
1" (2.5 cm) thick

4

14-17

8-9

Chicken
bone-in pieces
boneless breasts

3
4

17-20
11-16

17-20
11-16

Fish Fillets 

¹₄-¹₂"

(0.6-1.25 cm) thick
Fish Steaks 

³₄-1"

(2-2.5 cm) thick

4

4

8-10

16-18

4-5

8-9

A

B

C