Whirlpool GR556 Manual Do Utilizador

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Use only the broiler pan and grid provided with the range. It is 
designed to drain juices and help prevent spatter and smoke.

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For proper draining, do not cover the grid with foil. The 
bottom of the pan may be lined with aluminum foil for easier 
cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to prevent curling.

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Pull out oven rack to stop position before turning or removing 
food. Use tongs to turn food to avoid the loss of juices. Very 
thin cuts of fish, poultry or meat may not need to be turned.

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After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

Before broiling, position rack according to Broiling Chart. It is not 
necessary to preheat the oven before putting food in unless 
recommended in the recipe. Position food on grid in the broiler 
pan, then place it in the center of the oven rack. Close the door to 
the broil stop position to ensure proper broiling temperature.

Press BROIL.

Press START.

Press STOP CANCEL when finished.

For best results, place food 3 in. (7 cm) or more from the broil 
element. Times are guidelines only and may need to be adjusted 
for individual foods and tastes. Recommended rack positions are 
numbered from the bottom (1) to the top (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.

Most foods can be cooked at lower 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 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.

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

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Use a meat thermometer or a temperature probe to 
determine the doneness of meats and poultry. Check the 
temperature of pork and poultry in two or three 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.

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Reduce recipe temperature 25°F to 50°F (14°C to 28°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 two racks, place them on rack positions 2 and 4.

Steak
1 in. (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 in. (2 cm) thick

well done

4

13-14

7-8

Pork chops
1 in. (2.5 cm) thick

4

20-22

10-11

¹₂ in. (1.25 cm) thick

4

8-10

4-5

4

5-7

3-4

Lamb chops
1 in. (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 in.

(.6-1.25 cm) thick
Steaks 

³₄- 1 in.

(2-2.5 cm) thick

4

4

8-10

16-18

4-5

8-9

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