KitchenAid KEBC167 manual ConvectionCooking, ConvectionBake, Broiling Chart

3.Press START.

The set oven temperature will appear on the oven display until the oven is turned off.

4.Press CANCEL OFF when finished cooking.

BROILING CHART

For best results, place food 3 in. (7 cm) or more from the broil elements. For diagram, see the “Positioning Racks and Bakeware” section.

Thicker cuts of meat, unevenly shaped pieces of meat and poultry may need to be positioned further away from the broil element, on a lower rack position, depending on the amount of desired doneness.

If the appliance is installed on a 208-volt circuit, browning of food may be lighter, and broiling time may need to be increased.

Times are guidelines only and may need to be adjusted for individual foods and tastes.

FOOD	RACK	COOK TIME
	POSITION	(in minutes)

Beef

Steak

1in. to 1¹⁄₄ in. (2.5 to 3 cm) thick

medium-rare	4	15-17
medium	4	17-19
well done	3	20-24

NOTE: Turn meat once after 7 to 9 minutes.

Pork

Pork chops
1 in. (2.5 cm) thick
medium	4	16-18

NOTE: Turn meat once after 7 to 9 minutes.

Lamb

Lamb chops
1 in. (2.5 cm) thick
medium-rare	4	10-12
medium	4	11-13

NOTE: Turn meat once after 6 to 8 minutes.

Ground Meats

Ground beef, pork or lamb patties*

³⁄₄ in. (2 cm) thick416-18 well-done

NOTE: Turn meat once after 7 to 9 minutes

Chicken

Chicken
bone-in pieces (2 to 2¹⁄₂ in., [5 to	3	20-30
6.3 cm])
boneless pieces (4 oz., [113 g])	4	12-15

NOTES: For bone-in chicken, turn when browning starts on the first side. It may be necessary to turn multiple times during cooking. For

boneless chicken, turn once after 6 to 8 minutes.

FOOD	RACK	COOK TIME
	POSITION	(in minutes)
Fish
Fish
¹ in. to ³⁄₄ in.	4	6-9
(1.25 to 2 cm) thick

NOTE: Turn fish once after 4 to 5 minutes

*Place up to 12 patties, equally spaced, on broiler grid.

ConvectionCooking

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.

■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.

ConvectionBake

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1. T.H.E.™ Convection element (hidden) and fan

The T.H.E.™ (Third Hidden Element) convection element is hidden in the rear panel of the oven cavity. This element, when assisted by the convection fan, will provide balanced and efficient heating.

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 in. (2.5 cm) of space between the cookware and the sides of the oven.

During convection baking preheat, the T.H.E.™ convection and broil elements and the CleanBake™ element all heat the oven cavity. After preheat, the T.H.E.™ convection element and the CleanBake™ element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

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