KitchenAid YKER507, KERS505 manual Convection Roast, Convection Broil, Proofing Bread

Convection Roast

Convection Roast can be used to roast meat and poultry. During convection roasting, the broil or bake element and the convect element will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air.

■Reduce recipe cook time by 15-30%.

To Convection Roast:

Before convection roasting, position racks according to the “Positioning Racks and Bakeware” section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

If you would like to purchase a Broiler Pan Kit, one may be ordered. See “Assistance or Service” section to order.

1.Press CONVECT ROAST.

Press the number pads to enter a temperature other than 350°F (177°C). The convection roast range can be set between 170°F and 550°F (77°C and 288°C).

2.Press START.

“Preheating” will show in the display until the set temperature is reached.

“Lo” will also appear in the display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing.

When the set temperature is reached, if on, 2 tones will sound.

3.Press OFF when finished cooking.

Convection Broil

Convection Broil is ideal for cooking foods such as thinner cuts of meat; filets of fish and boneless, skinless chicken. The oven door must be closed to use convection broil.

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

The temperature is preset at 550°F (288°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.

To Convection Broil:

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

Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack.

Close the door.

1.Press CONVECT BROIL.

Press the number pads to enter a temperature other than 550°F (288°C). The convection broil range can be set between 300°F and 550°F (149°C and 288°C).

2.Press START.

“Preheating” will show in the display until the set temperature is reached.

“Lo” will also appear in the display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing.

When the set temperature is reached, if on, 2 tones will sound.

3.Press OFF when finished cooking.

Proofing Bread

Proofing bread prepares the dough for baking by activating the yeast. Follow the recipe directions as a guide. Standard Proof should be used for fresh dough, thawed dough, and for the first and second rise. Rapid Proof should be used for frozen dough, and it can be used for the second rise of formed dough.

To Proof:

Before first proofing, place the dough in a lightly greased bowl and cover loosely with wax paper, coated with shortening. Place on rack guide 2 and close the oven door.

NOTE: If the temperature of the oven is greater than 100°F (38°C), “oven cooling” will be displayed until the temperature is less than 100°F (38°C).

1.Press BREAD PROOF until the desired proof is displayed (“Standrd” or “Rapid”).

2.Press START.

Let the dough rise until nearly doubled in size. Proofing time may vary depending on dough type and quantity.

3.Press OFF when finished proofing.

Before second proofing, shape the dough, place it in baking pan(s) and cover loosely. Follow the same placement and control steps above. Before baking, remove the cover.

NOTE: If the oven temperature is greater than 100°F (83°C), the display will indicate “oven cooling” until the temperature is below 100°F (83°C).

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