KitchenAid KDRS807 manual Convection Cooking, EasyConvectConversion, Variable Temperature Broiling

Variable Temperature Broiling

Changing the temperature when Variable Temperature 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.

To Use:

1.Close oven door.

2.Press BROIL once for FULL BROIL or twice for CENTER BROIL.

3.Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C).

4.Press START.

The temperature can be changed after this step. Start does not need to be pressed again.

5.Press OFF when finished.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from bottom (1) to top (4). For diagram, see the “Positioning Racks and Bakeware” section.

			TOTAL
	RACK		TIME
FOOD	POSITION	TEMP.	MIN.
Steak
1" (2.5 cm) thick
medium rare	4	500°F	14
medium	4	(260°C)	16
well-done	4		18
Steak
1¹⁄₂" (3.8 cm) thick
rare	4	500°F	23
medium	4	(260°C)	28
Ground meat patties*
1" (2.5 cm) thick		500°F
well-done	4	(260°C)	16-18
Pork chops
1" (2.5 cm) thick	4	450°F	25-28
		(232°C)
Ham slice [precooked]
¹₂ " (1.25 cm) thick	4	500°F	10-12
1" (2.5 cm) thick	4	(260°C)	20-22
Frankfurters	4	500°F
		(260°C)	8
Lamb chops		400°F
1" (2.5 cm) thick	4	(204°C)	18-20
Chicken		500°F
bone-in pieces	3	(260°C)	32
Fish
¹₂ " (1.25 cm) thick	3	350°F	20
1" (2.5 cm) thick	3	(177°C)	20-22

*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 helps maintain 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 with lids or aluminum foil 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.

EasyConvectConversion

Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EasyConvect conversion automatically may reduce the standard recipe temperature and/or time you input for convection cooking.

Foods are grouped into 3 general categories. Choose the category most appropriate for the food to be cooked. To ensure optimal cooking results, the oven will prompt a food check at the end of a non-delayed cook time. Use the following chart as a guide.

SETTING	FOODS
MEATS	Baked potatoes, Chicken: whole and pieces
	Meat loaf, Roasts: pork, beef and ham
	(Turkey and large poultry are not included
	because their cook time varies.)
BAKED	Biscuits, Breads: quick and yeast
GOODS	Cakes: layer and angel food
	Casseroles: including frozen entrées and
	soufflés, cookies, fish
OTHER	Convenience foods: french fries, nuggets, fish
FOODS	sticks, pizza
	Pies: fruit and custard

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