KitchenAid YKERS507, YKERC507 manual ConvectionCooking, Total, Time, Min

■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.

Broiling uses direct radiant heat to cook food. Use MAXI/ECONO for broiling regular-sized and smaller cuts of meat, poultry and fish. MAXI Broil uses both top elements for maximum browning coverage of foods. Broil Econo uses the inner element for browning coverage only in the center of foods.

Before broiling, position rack according to Broiling chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Press BROIL.

On some models, press once for Broil Maxi and twice for Broil Econo.

2.Press START.

3.Press CANCEL OFF when finished.

Variable Temperature Broiling (on some models)

Changing the temperature when Variable Temperature 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.

To Vari Broil:

1.Press BROIL.

On some models, press once for Broil Maxi and twice for Broil Econo.

2.Press the number pads to set a temperature between 170°F to 325°F (77°C to 163°C).

3.Press START.

The temperature can be changed after this step. START does not need to be pressed again.

4.Press CANCEL/OFF when finished.

Broiling chart

For best results, place food 3 in. (7 cm) or more from the broil element. 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		TOTAL
			TIME
FOOD	POSITION	TEMP	MIN.
Steak
1 in. (2.5 cm) thick
medium rare	4	500°F	16
medium	4	(260°C)	21
well done	4		25
Steak
1¹⁄₂ in. (3.8 cm) thick
rare	4	500°F	23
medium	4	(260°C)	28
*Ground meat patties
³⁄₄ in. (2 cm) thick		500°F
well done	5	(260°C)	8-12
Pork chops
1 in. (2.5 cm) thick	4	450°F	25-28
		(232°C)
Ham slice [precooked]
¹₂ in. (1.25 cm) thick	4	500°F	10-12
1 in. (2.5 cm) thick	4	(260°C)	20-22
Frankfurters	4	500°F	8
		(260°C)
Lamb chops		400°F
1 in. (2.5 cm) thick	4	(204°C)	18-20
Chicken		500°F
bone-in pieces	3	(260°C)	32
Fish
1/2 in. (1.25 cm) thick	3	350°F	20
1 in. (2.5 cm) thick	3	(177°C)	20-22

* Place up to 9 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 (-3°C to 10°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.

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