KitchenAid KDRP407 manual Convection Cooking, Convection Bake, Broil Settings, Broiling Chart

Broil Settings

Use the following chart when setting broiling levels and broiling temperatures.

BROIL LEVEL	BROIL PERCENTAGE	BROIL
		TEMPERATURE
HI	100	500°F
Br4	90	450°F
Br3	80	400°F
Br2	70	350°F
LOW	60	300°F

BROILING CHART

For best results, place food 3 in. (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.

	RACK	BROIL	TOTAL
FOOD	POSITION	LEVEL	TIME
			(min.)
Steak
1 in. (2.5 cm) thick
medium rare	4	HI	21-23
medium	4	HI	23-25
well done	4	HI	27-29
Ground meat patties*
³⁄₄ in. (2 cm) thick
well done	4	HI	20-22
Pork chops
1 in. (2.5 cm) thick	4	HI	30-33
Lamb chops
1 in. (2.5 cm) thick	4	HI	22-26
Chicken
bone-in pieces	3	HI	34-40
boneless breasts	4	HI	22-32
Fish
Fillets ¹₄ - ¹ in.	4	HI	12-15
(.6-1.3 cm) thick
Steaks ³₄ - 1 in.	4	HI	24-27
(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 only opening the oven door 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 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

1

2

1.Convection element heat and fan (example only)

2.Bake heat (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 in. (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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