Whirlpool WOS92EC0AH Manual Do Proprietário

For best results, follow the chart below. For diagram, see the 
“Positioning Racks and Bakeware” section.

A temperature setting of 550°F (288°C) is recommended for most 
foods. Fish fillets and bone-in chicken pieces are best using 
450°F (232°C)

Times are guidelines only and may need to be adjusted for 
individual foods and tastes. Preheat is not needed for broiling.

*Place up to 12 patties, equally spaced, on broiler grid.

For beef to have a well seared exterior and rare interior, use 
rack 6. Side 1 should cook for approximately 3-4 minutes. Side 
2 should cook for approximately 4-5 minutes.

Expect a moderate degree of smoke when broiling.

During convection cooking, the fan provides hot air circulation 
throughout the oven. The movement of heated air around the 
food can help to speed up cooking by penetrating the cooler 
outer surfaces. Food cooks more evenly, browning and crisping 
outer surfaces while sealing moisture inside.

During the Convect function, the ring element, bake and broil 
elements, and the fan operate to heat the oven cavity. If the oven 
door is opened during convection cooking or preheating, the fan 
turns off immediately and the element(s) will turn off after 
30 seconds. Once the door is closed, the element(s) will turn 
back on.

NOTE: The convection fan may run in non-convection cycles 
during preheat.

■

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.

■

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 a method such as 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, including the thickest part.

■

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

■

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. 

■

If the oven is full, extra cooking time may be needed.

■

For optimal cooking results, do not cover food.

■

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

To order a broiler pan, see the “Assistance or Service” 
section.

Steak 1" to 1

¹⁄₄"

(2.5 cm to 3 cm) thick
medium-rare
medium
well-done

5
5
5

10-17
12-19
15-24

Pork chops 1" (2.5 cm) thick
medium

5

16-24

Lamb chop 1" (2.5 cm) thick
medium-rare
medium

5
5

10-12
11-13

Ground beef, pork or lamb 
patties*

³⁄₄" (2 cm) thick
well-done

5

15-18

Chicken bone-in pieces 
(2" to 2

¹⁄₂" [5 cm to 6.3 cm])

boneless pieces (4 oz [113 g])

4
5

20-45
12-15

Fish

 ¹₂" to ³⁄₄" (1.25 to 2 cm) 

thick steak

3 or 4

6-18

Filet

4

5-12

A

       B