Whirlpool GERC4110PB2 Manual Do Utilizador

There are 5 convection presets for time and temperature. Each 
can be activated by sequentially pressing the CONVECT key.

The temperatures and times can be changed for each of the 
following settings. This helps you to match the convection oven 
settings with package instructions or your favorite recipes.

NOTE: Each temperature in this table is 25°F (10° to 15°C) lower 
than for a non-convection oven. At the end of each set time, the 
oven will turn off.

1. Press CONVECT keypad.

The first setting in the display will show convection at 
325°F (165°C), and scrolling text at the bottom of the screen 
will scroll in this order: “SET TEMP OR TIME” then “OR PUSH 
START” then “PUSH AGAIN” then “FOR NEXT.”

Each time the CONVECT keypad is pressed, the display will 
move to the next preset (for Cookies, Meats, Casseroles or 
Frozen). The following instructions are applicable for each 
preset.

2. Press the TEMP “up” or “down” arrow pads to enter a 

temperature other than the preset convection temperature.

The convection bake range can be set between 170°F and 
500°F (75°C and 260°C).

3. Press the HOUR and/or MIN “up” or “down” arrow pads to 

enter the stop time.

4. Press START.

The preheat display will show “Lo” in the temperature field 
until the temperature is above 170°F (75°C). Once 
170°F (75°C) is reached, the display temperature will increase 
as the actual temperature of the oven increases, and it will 
display “PREHEATING” in the lower text line.

5. Press OFF/CANCEL to exit function when finished cooking.

CONVECT
(default)

325ºF (163°C)

0 minutes

CONVECT 
COOKIES

350ºF (177°C)

0 minutes

CONVECT
MEATS

325ºF (163°C)

1 hour 
30 minutes

CONVECT 
CASSEROLES

325ºF (163°C)

45 minutes

CONVECT 
FROZEN

425ºF (218°C)

25 minutes

Rib Roast
rare
medium
well-done

Rib Roast
(boneless)
rare
medium
well-done

Rump, 
Sirloin
Tip Roast
rare
medium
well-done

20-25
25-30
30-35

22-25
27-30
32-35

20-25
25-30
30-35

20-25

300°F (150°C)

300°F (150°C)

300°F (150°C)

325°F (160°C)

140°F (60°C)
160°F (71°C)
170°F (77°C)

140°F (149°C)
160°F (149°C)
170°F (149°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 (160°C)

160°F (71°C)
170°F (77°C)

Loin Roast
(boneless)

30-40

35-40

325°F (160°C)

325°F (160°C)

160°F-170°F 
(71°C-77°C)

160°F-170°F 
(71°C-77°C)

Fresh
(uncooked)

25-35

15-20

300°F (150°C)

300°F (150°C)

160°F (71°C)

160°F (71°C)

Leg, 
Shoulder 
Roast
medium
well-done

25-30
30-35

300°F (150°C)

160°F (71°C)
170°F (77°C)