Convection Cooking - Whirlpool WOS72EC0HS Guia

Convection Cooking

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 helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
During convection cooking, the bake, broil and convection (true
convection only) elements cycle on and off in intervals to maintain
the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the "Positioning Racks and
Bakeware" section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature for a shorter length of time. These adjustments can
be made using the following chart.
Setting Guidelines
Convect Bake Reduce the standard baking
temperature 25°F (15°C).
Convect Roast Use standard recipe temperature.
Cooking time may be reduced by 15%
to 30% with Convect Roast so the
food should be checked for doneness
early.
Convect Broil Use standard recipe temperature.
Cooking time may be reduced so the
food should be checked for doneness
early.
Convert Time/Temp
Convection temperatures and times differ from those of standard
cooking. The Convert Time/Temp convection feature is a function
that converts a standard thermal bake or roast cook time and
temperature into an ideal cook time and temperature for
convection cooking. The displayed time and temperature will be
the converted for convection values.
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