Whirlpool OBI M50, Use & Care Manual

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9
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (4). For diagram, see the
“Positioning Racks and Bakeware” section.
Convection Baking and Roasting
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.
Reduce recipe temperature 25°F (14°C). The cook time may need
to be reduced also.
To Convection Bake or Roast:
Before convection roasting, position the racks according to the
“Positioning Racks and Bakeware” section.
When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.
1. Turn the Oven control knob to the Convection Bake/Roast
symbol. The oven light will turn on.
2. Turn the Temperature control knob to the desired
temperature. The temperature indicator light will turn on.
3. Turn both control knobs to the OFF position when finished
broiling.
Convection Baking and Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
FOOD RACK
POSITION TOTAL TIME
(min.)
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
3
3
3 23-25
25-27
27-29
Ground meat patties
³⁄₄
" (2 cm) thick
well-done 3 20-22
Pork chops
1" (2.5 cm) thick 3 30-33
Lamb chops
1" (2.5 cm) thick 3 22-26
Chicken
bone-in pieces
boneless breasts 3
3 34-40
23-28
Fish Fillets
¹⁄₄
-
¹⁄₂
" (0.6-1.3 cm) thick
Fish Steaks
³⁄₄
-1" (2-2.5 cm) thick
3
3
12-15
24-27
Convection Bake/roast symbol
A. Grid
B. Broiler pan
FOOD/RACK
POSITION COOK TIME
(minutes
per 1 lb) OVEN TEMP. INTERNAL
FOOD
TEMP.
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
well-done 25-35
30-40 350°F (180°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 1
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
350°F (180°C)
350°F (180°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 1
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 1
Leg, Shoulder
Roast
medium
well-done 25-30
30-35 300°F (150°C) 160°F (71°C)
170°F (77°C)
A
B