Roasting Or Convection Roasting - KitchenAid KEMS378X Use And Care Manual

Roasting or
Convection Roasting
1. Arrange the oven rack in the
desired position and place the
food in the oven. For large roasts
and turkeys place rack in position
1 (closest to oven bottom).
2. Turn the Selector to BAKE (for
Roasting) or CONV ROAST (for
Convection Roasting}.
3. Set the Temperature Control to
desired temperature. (See the
roasting or convection roasting
chart in the Convection Oven
Cookbook for recommended
temperatures.)
Be sure the Selector is turned to
OFF and the Temperature Control is
turned fully counterclockwise when
cooking is completed.
Roasting tips:
* Roast meats fat side up ina
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.
*A foil tent will slow down surface
browning for long-term roasting,
as when roasting a turkey. Place
tent-shaped foil loosely over meat
to allow for air circulation. Do not
seal foil or meat will be steamed.
A foil tent is not recommended
for convection roasting.
® Use an accurate meat
thermometer or temperature
probe (see page 16) to determine
when meat has reached desired
degree of doneness. Insert the
thermometer or probe into the
center of the thickest portion of
the meat or into the inner thigh or
breast of poultry. For an accurate
reading, the tip of the
thermometer or probe should not
touch fat, bone or gristle. See
roasting chart in the Convection
Oven Cookbook for recommended
internal temperatures.
¢ After reading the thermometer
once, push it further into the meat
1/2 inch more and read it again. If
the temperature drops, return the
meat to the oven for more
cooking.
® Remove roasted meats from the
oven when the thermometer
registers 5°F to 10°F lower than
the desired temperature. The meat
will continue to cook after removal
from the oven.
© Poultry and roasts will be easier to
carve if loosely covered with foil
and allowed to stand 10 to 15
minutes after removal from the
oven.
Convection roasting tips:
¢ For most recipes, convection
roasting times and temperatures
can be reduced. See recipe
adaption chart or convection
roasting chart in the Convection
Oven Cookbook for recommended
roasting times and temperatures.
¢ For convection roasting, do not
use a roasting pan with high
sides, as it cuts down the free flow
of air circulating around the food.
Use the convection roasting rack
on the broiler pan as shown on
page 8. (The convection roasting
rack rests on the broiler pan, not
inside it.) The long side of the rack
should be parallel with the oven
door for best heat distribution and
airflow.