3.Press CANCEL OFF when finished cooking.

Use the following chart below when convection roasting meats and poultry.

Food/Rack

Cook

Oven Temp.

Internal

Position

Time

 

Food Temp.

 

(minutes)

 

 

 

 

 

Beef, Rack Position 2

 

 

 

 

 

 

Rib Roast

20-25

 

140°F (60°C)

rare

 

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

170°F (75°C)

 

Rib Roast

 

 

 

(boneless)

22-25

 

140°F (60°C)

rare

300°F (145°C)

medium

27-30

160°F (70°C)

well done

32-35

 

170°F (75°C)

Rump,

 

 

 

Sirloin Tip

 

 

 

Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

 

170°F (75°C)

Meatloaf

20-25

 

325°F (160°C)

170°F (75°C)

 

 

 

Veal, Rack Position 2

 

 

 

 

 

 

Loin, Rib,

 

 

 

Rump

 

 

 

Roast

 

 

 

medium

25-35

325°F (160°C)

160°F (70°C)

well done

30-40

 

170°F (75°C)

 

 

 

Pork, Rack Position 2

 

 

 

 

 

 

Loin Roast

30-40

325°F (160°C)

170°F (75°C)

(boneless)

 

 

 

Shoulder

35-40

325°F (160°C)

170°F (75°C)

Roast

 

 

 

 

 

 

Ham, Rack Position 2

 

 

 

 

 

 

Fresh

25-35

300°F (145°C)

170°F (75°C)

(uncooked)

 

 

 

Fully

15-20

300°F (145°C)

170°F (75°C)

Cooked

 

 

 

 

 

 

Lamb, Rack Position 2

 

 

 

 

 

 

Leg,

 

 

 

Shoulder

 

 

 

Roast

 

 

 

medium

25-30

300°F (145°C)

160°F (70°C)

well done

30-35

 

170°F (75°C)

 

 

 

 

 

*Chicken, Rack Position 2

 

 

 

 

 

 

Whole

 

 

 

3-5 lbs.

20-25

325°F (160°C)

185°F (85°C)

(1.5-2.2 kg)

 

 

 

5-7 lbs.

15-20

325°F (160°C)

185°F (85°C)

(2.2-3.1 kg)

 

 

 

*Turkey, Rack Positions 1 or 2

13 lbs. and

10-15

300°F (145°C)

185°F (85°C)

under

 

 

 

(5.85 kg)

 

 

 

Over 13 lbs.

10-12

300°F (145°C)

185°F (85°C)

(5.85 kg)

 

 

 

 

 

*Cornish Game Hens, Rack Position 2 or 3

 

 

 

 

 

1-1.5 lbs.

50-60

325°F (160°C)

185°F (85°C)

(0.5-0.7 kg)

 

 

 

*Do not stuff poultry when convection roasting.

Convection Broil

1

2

1.Broil heat

2.Fan

During convection broiling, the broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

The temperature is preset at 450°F (232°C), but can be changed to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, the broil elements and fan will turn off immediately. They will come back on once the door is closed.

To Convection Broil:

Before convection broiling, see “Broil Maxi/Econo” section for general broiling guidelines. Position rack.

Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Close the door.

1.Press CONVECTION BROIL.

Press the number pads to enter a temperature other than 450°F (232°C). The convection broil range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

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

3.Press CANCEL OFF when finished cooking.

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KitchenAid YKERC507, YKERS507 manual To Convection Broil

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