Convection Cooking; Convection Bake - KitchenAid KDRP462 Use And Care Manual

Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures.
BROIL LEVEL BROIL
PERCENTAGE
HI 100
Br4 90
Br3 80
Br2 70
LOW 60
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
Ground meat patties*
" (2 cm) thick
well-done
Pork chops
1" (2.5 cm) thick
Lamb chops
1" (2.5 cm) thick
Chicken
bone-in pieces
boneless breasts
Fish
Fillets
- " (0.6-1.3 cm) thick
Steaks
-1" (2-2.5 cm) thick
*Place up to 9 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.
BROIL
TEMPERATURE
500°F (260°C)
450°F (232°C)
400°F (204°C)
350°F (177°C)
300°F (149°C)
RACK BROIL TOTAL
POSITION LEVEL TIME
(min.)
4 HI 21-23
4 HI 23-25
4 HI 27-29
4 HI 20-22
4 HI 30-33
4 HI 22-26
3 HI 34-40
4 HI 22-32
4 HI 12-15
4 HI 24-27
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 two or three places.

Convection Bake

A
B
A. Convection element heat and fan
(example only)
B. Bake element (example only)
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" (2.5 cm) of space
between the cookware and the sides of the oven.
During convection bake preheating, the bake and convection
elements heat the oven cavity. After preheat, the convection
element and the bake element 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 baking or
preheating, the bake and convection elements and fan will turn
off immediately. They will come back on once the door is closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section. When using two
racks, place on guides 2 and 4. When using three racks, place on
guides 1, 3 and 5.
1. Turn the SELECTOR knob to CONVECT BAKE.
The display will show 325°F (163°C).
2. Turn the SET knob to desired temperature.
The convection bake range can be set between 170°F and
500°F (77°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET when finished
cooking.
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