Convection Cooking; Convection Bake - KitchenAid YKERI201 Use & Care Manual

Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.
To Broil:
1. Press one of the two broil functions.
Choose Maxi Broil when broiling with both broil elements.
Choose Econo Broil when broiling with only the inner broil
element
2. Press START.
3. Press OFF when finished.
Variable Temperature Broiling
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
To Use:
1. Press one of the two broil functions.
2. Press the number pads to set a temperature between 300°F
and 500°F (149°C to 260°C).
3. Press START.
The temperature can be changed after this step by entering a
new temperature using the number pads and pressing
START. If START is not pressed within 5 seconds "START?"
will appear on the display. If START is not pressed within 10
seconds, the temperature will return to the previous
temperature entered.
4. Press OFF when finished.
BROILING CHART
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 tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Steak
1 in. (2.5 cm) thick
medium rare
medium
well done
Steak
1¹⁄₂ in. (3.8 cm) thick
rare
medium
Ground meat patties*
1 in. (2.5 cm) thick
well done
Pork chops
1 in. (2.5 cm) thick
16
TOTAL
RACK TIME
POSITION TEMP. MIN.
4 500°F 14
4 (260°C) 16
4 18
4 500°F 23
4 (260°C) 28
500°F
4 (260°C) 16-18
4 450°F 25-28
(232°C)
FOOD
Ham slice [precooked]
¹ ₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
Frankfurters
Lamb chops
1 in. (2.5 cm) thick
Chicken
bone-in pieces
Fish
¹ ₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
* Place up to 12 patties, equally spaced, on broiler grid.

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 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 an alternative 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 places.

Convection Bake

(on some models)
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 broil elements and the
bake element all heat the oven cavity. After preheat, the
convection 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 convection element and fan will turn off
immediately. They will come back on once the door is closed.
TOTAL
RACK TIME
POSITION TEMP. MIN.
4 500°F 10-12
4 (260°C) 20-22
4 500°F 8
(260°C)
400°F
4 (204°C) 18-20
500°F
3 (260°C) 32
3 350°F 20
3 (177°C) 20-22