Whirlpool Ranges 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 foods and tastes. It is recommended that food be 
turned approximately two-thirds of the way through the total 
cooking time. Use a meat thermometer to determine the 
doneness of meats and poultry. Check the temperature in 2 or 
3 places.

Recommended rack positions are numbered from the bottom (1) 
to the top (4). Do not use position 5. For diagram, see the 
“Positioning Racks and Bakeware” section.

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 maintains 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.

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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.

■

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

■

Use a meat thermometer or the temperature probe to 
determine the doneness of meats and poultry. Check the 
temperature in 2 or 3 places.

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 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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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.

Before convection baking or roasting, position the racks 
according to the “Positioning Racks and Bakeware” section. 
When using 2 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 food in, unless recommended in 
the recipe.                   

Chicken,
bone-in pieces
boneless breasts

4
4

35-45
20-30

Fish
Fillets 

¹₄-¹₂"

(0.6-1.25 cm) thick
Steaks 

³₄-1"

(2-2.5 cm) thick

4

4

8-12

10-15

4

10-15

³₄" (2 cm) thick
medium

¹⁄₂" (1.25 cm) thick
medium

4

4

14-18

12-18

¹₂" (1.25 cm) thick

4

7-9

Lamb chops
¾-1" (2-2.5 cm) thick

4

22-28

Pork chops (boneless)
¾-1" (2-2.5 cm) thick
medium

4

14-20

Pork chops (bone-in)
1-1½" (2.5-3.8 cm) thick
medium
¾" (2 cm) thick
medium

4

4

20-30

14-19

Steak - Sirloin
1" (2.5 cm) thick
medium

4

18-23

Steak - Ribeye
1½" (3.8 cm) thick
medium

4

24-30

Steak - London Broil
1" (2.5 cm) thick
medium

4

20-23

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

A

B

C