Whirlpool 9761862 Manual Do Utilizador
18
CONVECTION ROASTING CHART
Warm Hold Feature
(on some models)
IMPORTANT: Food must be at serving temperature before
placing it in the warmed oven. Food may be held up to 1 hour,
however breads and casseroles may become too dry if left in the
oven during Warm Hold.
placing it in the warmed oven. Food may be held up to 1 hour,
however breads and casseroles may become too dry if left in the
oven during Warm Hold.
Warm Hold Feature allows hot cooked foods to stay serving
temperature. It can also be used at the end of a timed cook.
temperature. It can also be used at the end of a timed cook.
Style 1 - Electronic Oven Control
1. Press WARM.
2. Temperature (optional).
Press the TEMP “up” or “down” arrow pad to raise or lower
the temperature in 5°F (3°C) amounts to set a temperature
other than 170°F (77°C). The warm range is 170°F-200°F
(75°C-93°C).
the temperature in 5°F (3°C) amounts to set a temperature
other than 170°F (77°C). The warm range is 170°F-200°F
(75°C-93°C).
3. Press START.
4. Press OFF/CANCEL when finished.
Style 2 - Electronic Oven Control
1. Press WARM.
2. Temperature set at 170°F for 60 minutes.
3. Press START.
4. Press OFF/CANCEL when finished.
FOOD/
RACK
POSITION
RACK
POSITION
COOK TIME
(min. per
1 lb [454 g])
(min. per
1 lb [454 g])
OVEN TEMP.
INTERNAL
FOOD
TEMP.
FOOD
TEMP.
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
(boneless)
rare
medium
well-done
Rump,
Sirloin Tip
Roast
rare
medium
well-done
Sirloin Tip
Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
25-30
30-35
22-25
27-30
32-35
27-30
32-35
20-25
25-30
30-35
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)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
Rump
Roast
medium
well-done
well-done
25-35
30-40
30-40
325°F (163°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
(boneless)
Shoulder
Roast
Roast
30-40
35-40
325°F (163°C)
325°F (163°C)
160°F-170°F
(71°C-77°C)
(71°C-77°C)
160°F-170°F
(71°C-77°C)
(71°C-77°C)
Ham, Rack Position 2
Fresh
(uncooked)
(uncooked)
Fully
Cooked
Cooked
25-35
15-20
300°F (149°C)
300°F (149°C)
160°F (71°C)
160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
Shoulder
Roast
medium
well-done
25-30
30-35
30-35
300°F (149°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
(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)
Turkey*, Rack Positions 1 or 2
13 lbs and
under
(5.85 kg)
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
(5.85 kg)
10-15
10-12
300°F (149°C)
300°F (149°C)
180°F (82°C)
180°F (82°C)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs
(0.5-0.7 kg)
(0.5-0.7 kg)
50-60
325°F (163°C)
180°F (82°C)
*Do not stuff poultry when convection roasting.
FOOD/
RACK
POSITION
RACK
POSITION
COOK TIME
(min. per
1 lb [454 g])
(min. per
1 lb [454 g])
OVEN TEMP.
INTERNAL
FOOD
TEMP.
FOOD
TEMP.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
or after cooking.
Doing so can result in food poisoning or sickness.