KitchenAid KEBS177, KEBS147 Convection Roasting, Maxi and Econo Broiling, To Convection Roast

Convection Roasting

(single,upper and,onsome models, lower oven)

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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).

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

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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.

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