Using Aluminum Foil In The Oven; Roasting Tips; Convection Baking Tips - KitchenAid KERC507 Use And Care Manual

U
sing and Caring for Your Oven

Using aluminum foil in the oven

(For baking)
NOTE: Do not line the oven bottom with foil
or other liners. It could affect the oven
surface as well as the quality of your baking.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
give you poor cooking results.
• Use aluminum foil to catch spillovers
from pies or casseroles by placing foil on
the oven rack below. Foil should be turned
up at edges and be at least 1 inch (2.5 cm)
larger than dish.
• Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.
• Use narrow strips of foil to shield
piecrust edges if browning too quickly.

Convection baking tips

(CONVECTION BAKE pad)
• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
• Reduce recommended recipe oven
temperature by approximately 25°F (14°C).
See recipe adaption chart in your convec-
tion oven cookbook for recommended
temperatures.
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• For most recipes, you can reduce con-
vection baking time compared to standard
baking times. See convection baking chart
in your convection oven cookbook for
recommended baking times.
NOTE: Cooking time may be longer when
you use more than one rack.
• When baking on two or three racks, use
the convection bake setting for more even
results. (You can, however, use only one
rack when convection baking.)
• To use three racks during convection
baking, place racks in position 5 (the
highest position), 3 and 1 (the closest to
the oven bottom). This allows all three
racks to be an equal distance apart for
better baking.
• Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used.

Roasting tips

• Roast meats fat-side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will result in
increased oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.