Convection Roast - KitchenAid YKERI201 Use & Care Manual

2. Press START.
"Lo°" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the oven temperature reaches 170°F (77°C), the oven
display will show the actual oven temperature until the set
point is reached.
When the set temperature is reached one preheat completion
tone will sound if tones are turned on.
3. Press OFF when finished cooking.

Convection Roast

(on some models)
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements 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 roasting, the
convection fan will turn off immediately and the bake element will
turn off within 2 minutes. 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 Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
A. Roasting rack
B. Broiler grid
C. Broil pan
1. Press CONVECT ROAST.
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo°" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the oven temperature reaches 170°F (77°C), the oven
display will show the actual oven temperature until the set
point is reached.
When the set temperature is reached, one preheat
completion tone will sound if tones are turned on.
3. Press OFF when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK
POSITION
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump, Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
well-done
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
Ham, Rack Position 2
Fresh
A
(uncooked)
Fully Cooked
Lamb, Rack Position 2
B
Leg,
Shoulder
Roast
C medium
well-done
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 lbs and
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
COOK TIME OVEN TEMP.
(min. per
1 lb [454 g])
20-25
25-30 300°F (149°C)
30-35
22-25
27-30 300°F (149°C)
32-35
20-25
25-30 300°F (149°C)
30-35
20-25 325°F (163°C)
25-35 325°F (163°C)
30-40
30-40 325°F (163°C)
35-40 325°F (163°C)
25-35 300°F (149°C)
15-20 300°F (149°C)
25-30 300°F (149°C)
30-35
20-25 325°F (163°C)
15-20 325°F (163°C)
10-15 300°F (149°C)
10-12 300°F (149°C)
50-60 325°F (163°C)
INTERNAL
FOOD TEMP.
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
160°F (71°C)
170°F (77°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
160°F (71°C)
160°F (71°C)
160°F (71°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
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