Convection Broil - KitchenAid ARCHITECT KDRS807 Use & Care Manual

If you would like to purchase a Broiler Pan Kit, one may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number W10123240.
1. Press CONVECT ROAST.
Press the number pads to enter a temperature other than
325°F (162°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Preheating" will show in the display until the set temperature
is reached.
"Lo" will also appear in the display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
1-degree increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press OFF when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25 140°F (60°C)
medium 25-30 300°F (149°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Rib Roast
(boneless)
rare 22-25 140°F (60°C)
medium 27-30 300°F (149°C) 160°F (71°C)
well-done 32-35 170°F (77°C)
Rump,
Sirloin Tip
Roast
rare 20-25 140°F (60°C)
medium 25-30 300°F (149°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Meat Loaf 20-25 325°F (163°C) 165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (163°C) 160°F (71°C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 160°F-170°F
(boneless) 30-40 325°F (163°C) (71°C-77°C)
Shoulder 160°F-170°F
Roast 35-40 325°F (163°C) (71°C-77°C)
Ham, Rack Position 2
Fresh
(uncooked) 25-35 300°F (149°C) 160°F (71°C)
Fully
Cooked 15-20 300°F (149°C) 160°F (71°C)
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 Ibs
(1.5-2.2 kg) 20-25
5-7 Ibs
(2.2-3.1 kg) 15-20 325°F (163°C)
Turkey*, Rack Positions 1 or 2
13 Ibs and
under 10-15 300°F (149°C)
(5.85 kg)
Over 13 Ibs
(5.85 kg) 10-12 300°F (149°C)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 Ibs
(0.5-0.7 kg) 50-60 325°F (163°C)
*Do not stuff poultry when convection roasting.
325°F (163°C) 180°F (82°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
Convection Broil is ideal for cooking foods such as thinner cuts of
meat; filets of fish; boneless, skinless chicken; vegetables and
garlic bread.
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air. The circulating air creates a seal on all sides
of the food so that turning of foods is often not necessary.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off after 30 seconds. They will come
back on once the door is closed.
To Convection Broil:
Before convection broiling, see "Broil" section for general broiling
guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
1. Press CONVECT BROIL.
Press the number pads to enter a temperature other than
500°F (260°C). The convection broil range can be set
between 300°F and 500°F (149°C and 260°C).
2. Press START.
The set oven temperature will appear on the oven display
until oven is turned off.
3. Press OFF when finished cooking.
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