Convection Baking; Convection Roasting - KitchenAid 4453218A Use & Care Manual

Convection Baking

1. Broil elements
2. Convection element and fan
3. Bake element (hidden in floor panel)
During convection baking preheat, the convection and broil
elements and on some models, the bake element all heat the
oven cavity. After preheat, the convection element and, on some
models, the bake element cycle on and off in intervals to maintain
the oven temperature, while the fan constantly circulates the hot
air.
If the lower oven door is opened during convection baking or
preheating, the broil and convection elements and fan will turn off
immediately. On some models, the bake element will turn off in 2
minutes. They will come back on once the door is closed.
For optimal cooking results, do not use aluminum foil.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also. See the cookbook supplied with
this unit and "Convection Temperature Conversion" section
for more information.
To Convection Bake:
Before convection baking, position the racks according to the
"Positioning Racks and Bakeware" section. When using two
racks, place them on guides 2 and 4. When using three racks,
place them on guides 1, 3 and 5.
1. Press CONVECTION BAKE.
Press the number pads to enter a temperature other than
325°F (163°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo°" will appear on the lower oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
lower oven display will show the oven temperature increasing
in 5° increments.
When the set temperature is reached and the oven is
preheated, if enabled, one tone will sound.
3. Press LOWER OVEN CANCEL when finished cooking.
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Convection Roasting

1. Broil elements
2. Convection fan
3. Bake element (hidden in floor panel)
During convection roasting, the bake and broil elements cycle on
and off in intervals to maintain the oven temperature, while the
fan constantly circulates the hot air.
If the lower oven door is opened during convection roasting, the
broil elements and fan will turn off immediately and the bake
element will turn off in 2 minutes. They will come back on once
the door is closed.
For optimal cooking results, do not use aluminum foil.
For poultry, reduce recipe temperature 25°F (14°C). The cook
time may need to be reduced also. See the cookbook
supplied with this unit and "Convection Temperature
Conversion" section for more information.
To Convection Roast:
Before convection roasting, position the 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.
1. Roasting rack
2. Broiler grid
3. Broil pan
1. Press CONVECTION 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 lower oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
lower oven display will show the oven temperature increasing
in 5° increments.
When the set temperature is reached and the oven is
preheated, if enabled, one tone will sound.
3. Press LOWER OVEN CANCEL when finished cooking.
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3
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