Справочник Пользователя для Whirlpool GSC278 YGSC278

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 and yielding 
crustier breads.

Most foods can be cooked by lowering cooking temperatures 
25°F to 50°F (-3°C to 10°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 the 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 lower 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 (14°C). The cook time may 
need to be reduced also. See the cookbook supplied with 
this oven for more information. 

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.

When roasting with CONV 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.

Press CONV BAKE.

Press the number pads to enter a temperature other than 
325°F (163°C). The convection bake range can be set 
between 170°F and 500°F (77°C and 260°C).

Chicken
bone-in pieces
boneless breasts

3
4

17-20
11-16

17-20
11-16

Fish
Fillets 

¹|₄- ¹|₂ in.

(.6-1.25 cm) thick
Steaks 

³|₄- 1 in.

(2-2.5 cm) thick

4

4

8-10

16-18

4-5

8-9

Frankfurters

4

5-7

3-4

*Ground meat patties

³|₄ in. (2 cm) thick
well done

4

13-14

7-8

Ham slice, precooked

¹|₂ in. (1.25 cm) thick

4

8-10

4-5

Lamb chops
1 in. (2.5 cm) thick

4

14-17

8-9

Pork chops
1 in. (2.5 cm) thick

4

20-22

10-11

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

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