Convection Roasting; Maxi And Econo Broiling - KitchenAid KEBS107 Use & Care Manual

Convection Roasting

(single, upper and, on some models, lower oven)
1. Broil elements
2. Convection fan
3. Bake element (hidden in floor panel)
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature, while the
fan constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
element 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.
The cook time may need to be reduced. For poultry, reduce
recipe temperature 25°F (14°C). See the cook book supplied
with this unit and "Convection Temperature Conversion"
section for more information.
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.
1. Roasting rack
2. Broiler grid
3. Broil pan
1. On double ovens only, press UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol will flash indicating which oven was
chosen. The left cavity symbol is the upper oven, the right
cavity symbol is the lower oven.
2. Press CONVECTION ROAST.
Press the number pads to enter a temperature other than
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
12
1
2 3
3. Press 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 in 5°
increments.
When the set temperature is reached and the oven is
preheated, if enabled, one tone will sound.
4. Press CANCEL OFF, UPPER OVEN CANCEL / OFF or, on
some models, LOWER OVEN CANCEL / OFF when finished
cooking.

Maxi and Econo Broiling

1. Outer broil element
2. Inner broil element
Broiling uses direct radiant heat from the broil element(s)to cook
food.
During maxi broiling, both the inner and outer broil elements heat.
During econo broiling, only the inner broil element heats. Use
econo broiling for small amounts of food.
The element(s) cycle on and off in intervals to maintain the oven
temperature.
If the oven door is opened during broiling, the broil element(s) will
turn off immediately and come back on once the door is closed.
Changing the temperature when broiling allows more precise
control when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
1 2