Convection Roast - KitchenAid KEMS308 Use & Care Manual

Convection Roast

A
B
C
A. Broil heat
B. Convection fan
C. Bake heat
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 CleanBake™ 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 fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Broil and bake elements
will turn off approximately 30 seconds after the door is opened.
They will turn on again approximately 30 seconds after 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. Touch CONVECTION ROAST.
Touch the number keys to enter a temperature other than
325°F (163°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Touch START.
"Lo°" will appear on the oven 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.
When the set temperature is reached, if on, one tone will
sound.
3. Touch OFF when finished cooking.
12
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
A
Fresh
(uncooked)
B
Fully
Cooked
C
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
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
20-25 300°F (149°C)
25-30
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)
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)