Whirlpool GY395LXGB0 Use And Care Manual Download

Page: 14 / 48

numbered from the bottom (1) to the top (4). Do not use position
5. For diagram, see the “Positioning Racks and Bakeware”
section.

Convection Cooking

(on some models)

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 (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.

■

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 opening the oven door only
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 an alternative method such as a
toothpick.

■

Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.

Convection Bake

(on some models)

1. Convection bake element

Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1 in. (2.5 cm) of
space between the cookware and the sides of the oven.

During convection baking preheat, the convection and broil
elements and the bake element all heat the oven cavity. After
preheat, the convection element and the bake element will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.

If the oven door is opened during convection baking or
preheating, the broil and convection element and fan will turn off
immediately. They will come back on once the door is closed.

■

Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.

To Convection Bake:

Before convection baking, position racks according to the
“Positioning Racks and Bakeware” section. When using two
racks, place on guides 2 and 4. When using three racks, place on
guides 1, 3 and 5.

1. Press CONVECTION BAKE.

2. Press TEMP “up” or “down” pads (buttons) to set a

temperature other than 350°F (175°C). Press the “up” or
“down” pads (buttons) to raise or lower the temperature in
increments of 5°F or 5°C.

3. Press START.

A preheating time and “PrE” will appear on the display. The
oven control automatically sets a preheating time based on
the oven temperature you select. When the set temperature is
reached, the temperature will replace “PrE” on the display.

When the set temperature is reached, if on, one tone will
sound.

4. Press OFF when finished cooking.

Auto Convection Baking

(on some models)

Auto convection baking allows you to convection cook without
entering convection cooking temperatures. Simply enter the
standard cooking temperature for the food to be cooked. The
oven will reduce the temperature for convection cooking. Check
the food as it is cooking since it may cook faster than the time
suggested in your recipe.

FOOD

RACK
POSITION

COOK TIME
minutes

SIDE 1 SIDE 2

Chicken
bone-in pieces
boneless breasts

3
4

17-20
11-16

Fish
Fillets

¹₄

¹₂

in.

(.6-1.25 cm) thick
Steaks