Convection Cooking; Convection Bake - KitchenAid KEBC167 Use & Care Manual

3. Press START.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Press CANCEL OFF when finished cooking.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
elements. For diagram, see the "Positioning Racks and
Bakeware" section.
Thicker cuts of meat, unevenly shaped pieces of meat and
poultry may need to be positioned further away from the broil
element, on a lower rack position, depending on the amount of
desired doneness.
If the appliance is installed on a 208-volt circuit, browning of food
may be lighter, and broiling time may need to be increased.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
FOOD
Beef
Steak
1 in. to 1 in.
(2.5 to 3 cm) thick
medium-rare
medium
well done
NOTE: Turn meat once after 7 to 9 minutes.
Pork
Pork chops
1 in. (2.5 cm) thick
medium
NOTE: Turn meat once after 7 to 9 minutes.
Lamb
Lamb chops
1 in. (2.5 cm) thick
medium-rare
medium
NOTE: Turn meat once after 6 to 8 minutes.
Ground Meats
Ground beef, pork or lamb
patties*
in. (2 cm) thick
well-done
NOTE: Turn meat once after 7 to 9 minutes
Chicken
Chicken
bone-in pieces (2 to 2 in., [5 to
6.3 cm])
boneless pieces (4 oz., [113 g])
NOTES: For bone-in chicken, turn when browning starts on the first
side. It may be necessary to turn multiple times during cooking. For
boneless chicken, turn once after 6 to 8 minutes.
RACK COOK TIME
POSITION (in minutes)
4 15-17
4 17-19
3 20-24
4 16-18
4 10-12
4 11-13
4 16-18
3 20-30
4 12-15
FOOD
Fish
Fish
in. to in.
(1.25 to 2 cm) thick
NOTE: Turn fish once after 4 to 5 minutes
*Place up to 12 patties, equally spaced, on broiler grid.

Convection Cooking

In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
Keep heat loss to a minimum by opening the oven door only
when necessary.
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.

Convection Bake

1
1. T.H.E.™ Convection element (hidden) and fan
The T.H.E.™ (Third Hidden Element) convection element is
hidden in the rear panel of the oven cavity. This element, when
assisted by the convection fan, will provide balanced and
efficient heating.
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1 in. (2.5 cm) of
space between the cookware and the sides of the oven.
During convection baking preheat, the T.H.E.™ convection and
broil elements and the CleanBake™ element all heat the oven
cavity. After preheat, the T.H.E.™ convection element and the
CleanBake™ element will cycle on and off in intervals to maintain
oven temperature, while the fan constantly circulates the hot air.
RACK COOK TIME
POSITION (in minutes)
4 6-9
11