KitchenAid 1875 Introduction to Convection Cooking, Convection Meat Roasting Chart, Preheating

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Multi-LevelBROILConvectionELEMENTCooking

Introduction to Convection Cooking

Welcome to convection cooking, the ultimate culinary technique that uses fan-circulated hot air to efficiently create delicious meals with appetite appeal.

Preheating

When preheating the oven is specified in a recipe, normal time is approximately 10 minutes.

Air Flow

The secret to convection cooking lies in maintaining a consistent temperature throughout the oven during the cooking process. The fan circulates hot air in your convection oven continually to distribute heat more evenly than the natural movement of air. This fundamental difference means food is cooked on all sides, sealing in natural flavour and moisture. Avoid blocking the air circulation fan at the rear of the oven with a large dish, as this will interrupt free flow of air throughout the oven. It is important not to cover foods with foil, so that surface areas remain exposed to the moving air. The effective use of circulating air also means that many of your convection creations require shorter cooking times at lower oven temperatures, so you enjoy the added benefits of less time spent in the kitchen, and greater energy savings.

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An immediate practical benefit of the convection cooking

CONVECTION ELEMENT3

method is that hot air movement allows you to2load the oven racks to capacity. For instance, you can bake 1four loaves of bread as quicklyBAKEasELEMENTyou might finish two, with outstanding, uniform results. You may choose to cook your main course and side dishes or dessert, at the same time. For greatest success with multi-level cooking, stagger dishes on opposite corners of the oven racks to the ones above and below. Be sure to leave at least one inch (2.5 cm) of space between the individual pans, and the diagram shown here indicates which convection feature and rack position you should be using for that particular recipe. At the Convection setting, the center element surrounding the fan at the rear of the oven is on. At the Convection/Broil setting, the top element in the oven will

Convection Meat Roasting Chart

Set Cooking Selections to: Convection/Bake

R - Rare M - Medium WD - Well Done

 

 

 

 

internal

 

aPProximate

 

 

temperature

 

cooking Time

rack

oVen

of Meat

Food

Per Lb. (500g)

Position

Temperature

When Cooked

 

 

 

 

 

Beef

 

 

 

 

Standing Prime Rib

R - 20-25 min

 

 

140°F/60°C

 

M - 25-30 min

2

300°F/145°C

160°F/70°C

 

WD - 30-35 min

 

 

170°F/75°C

Rolled Rib

R - 22-25 min

 

 

140°F/60°C

 

M - 27-30 min

2

300°F/145°C

160°F/70°C

 

WD - 32-35 min

 

 

170°F/75°C

Rump, Sirloin Tip

R - 20-25 min

 

 

140°F/60°C

 

M - 25-30 min

2

300°F/145°C

160°F/70°C

 

WD - 30-35 min

 

 

170°F/75°C

Pot Roast (braised)

35-40 min

2

300°F/145°C

170°F/75°C

Meatloaf

20-25 min

2

325°F/160°C

170°F/75°C

 

 

 

 

 

Veal

 

 

 

 

Leg, Loin, Rib

M - 25-35 min

2

325°F/160°C

160°F/70°C

Shoulder, Blade

WD - 30-40 min

2

300°F/145°C

170°F/75°C

 

 

 

 

 

Pork

 

 

 

 

Loin

30-40 min

2

325°F/160°C

170°F/75°C

Shoulder

35-40 min

2

325°F/160°C

170°F/75°C

Tenderloin

25-30 min

2

325°F/160°C

170°F/75°C

 

 

 

 

 

Ham

 

 

 

 

Fresh (uncooked)

25-35 min

2

300°F/145°C

170°F/75°C

Pre-cooked

15-20 min

2

300°F/145°C

140°F/60°C

 

 

 

 

 

Lamb

 

 

 

 

Leg, Shoulder

M - 25-30 min

2

300°F/145°C

160°F/70°C

 

WD - 30-35 min

2

 

170°F/75°C

Rib, Rack, Loin

M - 20-25 min

2

300°F/145°C

160°F/70°C

 

WD - 25-30 min

2

 

170°F/75°C

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Contents Elmira stove works Page Gas Range Warning Before using your range read this book carefullyTable of Contents Safety Instructions Service Self-Cleaning OvenSafety InstallationSafety Instructions Gas Installing Your Range Ventless Installation Installing Your Exhaust HoodVented Installation Exhaust Hood Duct LocationTools and Materials Required Smooth top Electric CooktopSurface Elements Controls High Speed Radiant Electric Top BurnersSaving on Cleaning Time Care and CleaningCookware Things Not To Do On a Ceramic CooktopDo Use How To Deal With Burned-On SpotsDo Not Use Metal MarksGriddle Option Selection & Use of Pots & PansCanning Gas CooktopGas burner cleaning Gas Supply System Range Conversion to LP Installation of LP SpudsModels 1865, 1870 Gas Top Models Pressure regulatorFire Hazard Replacing rangetop orificesIf flame needs to be adjusted Adjust Oven Broil Burner Flame if neededTo Convert Oven Bake Burner Check Operation of Oven Broil BurnerHidden bake Adjusting for proper flameElectronic Oven Control Cooktop burnersChanging oven temperature Minute timerBake/broil/cook Settings Oven control calibrationAutomatic Timed BAKE, Convection Bake or Convection Longest delay time which may be set is 11 hours 59 minutesStay hot food warmer Miscellaneous featuresOven Self-Cleaning CYcle Maintenance & Minor Repair Replacing lights ServiceClosed Door Broiling Convection Cooking TipsRoasting tips For Convection ModelsStandard oven meat roasting chart Broiling Chart Standard oven baking chartGeneral Broiling Tips Convection BroilingConvection Roasting Rack Air CirculationUsing Aluminum Foil in the Oven Rack Placement for Specific FoodsOven Rack Positions For Proper Cooking Follow These GuidelinesIntroduction to Convection Cooking Convection Meat Roasting ChartPreheating Air FlowMemorable Meats Convection Baking and RoastingBakeware Selection Perfect PoultryConvection yeast bread baking Chart Convection poultry roasting chartIncredible Egg & Cheese Dishes Effortless Quick BreadsConvection dessert baking Chart Convection quick breads baking ChartWiring Diagram Oxford Part What To Use How To Clean Control Knobs Cleaning GuideGas Troubleshooting Range TroubleshootingParts of Your Range Where Can I Find the Model and Serial Number?2004 & later Page Page Warranty
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