Using Your Electric Convection Oven

6. Put food in oven.

Place food on grid in broiler pan and place in center of the oven rack. Turn the pan so the long side is parallel to the oven door for the most even heat and the best airflow.

NOTE: If you want to change the con- vection broiling temperature after broiling has begun, repeat Steps 3, 4, and 5.

Do not cover grid with foil, in order to allow juices to drain.

Trim excess fat to reduce spattering. Slit the fat on the edges to prevent curling.

Use tongs to turn meat to avoid losing juices.

Pull out oven rack to stop position before turning or removing food.

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.

7.When broiling is over,

PRESS

Broiling guidelines

Use only the broiler pan and grid provided. They are designed to drain extra juices from the cooking surface. This drainage helps prevent spatter and smoke.

For easier cleaning, line the bottom of the pan with aluminum foil. Clean the pan and grid as soon as possible after each use.

Recommended rack positions are numbered

from the bottom

(1) to the top (5). For best results,

place food 3

inches (7.5 cm)

or more from

the broil element.

 

 

 

APPROXIMATE

 

RACK

 

TOTAL TIME

MEAT

POSITION

TEMPERATURE

(MINUTES)

 

 

 

 

Steak, 1" (2.54 cm) thick

4

500°F (260° C)

 

rare

 

 

16

medium

 

 

21

well-done

 

 

25

 

 

 

 

Steak, 112" (3.815 cm) thick

4

500°F (260° C)

 

rare

 

 

23

medium

 

 

28

Ground meat patties or steaks,

 

 

 

12" (1.27 cm) thick or less

 

 

 

medium

5

500°F (260° C)

8-12

 

 

 

 

Lamb chops, 1" (2.54 cm) thick

4

400°F (204° C)

18-20

12

4

500°F (260° C)

10-12

Ham slice, ⁄" (1.27 cm) thick

4

500°F (260° C)

1" (2.54 cm) thick

20-22

 

 

 

 

Pork chops, 1" (2.54 cm) thick

4

450°F (232° C)

25-28

 

 

 

 

Frankfurters

4

500°F (260° C)

8

 

 

 

 

Chicken pieces, bone in

3

500°F (260° C)

32

 

 

 

 

Fish, 12" (1.27 cm) thick

3

350°F (177° C)

20

1" (2.54 cm) thick

3

350°F (177° C)

20-22

 

 

 

 

12

4

350°F (177° C)

10-12

Calves liver, ⁄" (1.27 cm) thick

 

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

Very thin cuts, such as fish fillets, may not need to be turned.

23

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KitchenAid KEMS377, KEMS308, KEMS378, KEMS307, KEMC308, KEMC378 warranty When broiling is over, Broiling guidelines, Approximate

KEMC378, 4452300B, KEMC308, KEMS307, KEMS377 specifications

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