KitchenAid KESS907SSS, KESS908SPS, KESS907SWW Convection Cooking, To Broil, Broiling Chart

Broil

Broiling uses direct radiant heat to cook food. There are 2 broiling choices, Full Broil and Center Broil. Full Broil uses both top elements for maximum browning coverage of foods. Center Broil uses the inner element for browning coverage of a smaller area.

■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.

■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid 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.

■If the oven door is opened during broiling, the broil element will turn off immediately and come back on once the door is closed.

Before broiling, position rack according to the 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 ensure proper broiling operation.

To Broil:

1.Press BROIL once for FULL BROIL or twice for CENTER BROIL.

Choose Full Broil when broiling larger amounts of food with both broil elements. Choose Center Broil when broiling smaller amounts of food with only the inner broil element.

2.Press START.

3.Press OFF when finished.

BROILING CHART

For best results, place food 3" (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 (4). For diagram, see the “Positioning Racks and Bakeware” section.

FOOD	RACK	TEMP.	TOTAL
	POSITION		TIME
			MIN.
Steak
1" (2.5 cm) thick
medium rare	4	500°F	14
medium	4	(260°C)	16
well-done	4		18
Steak
1¹⁄₂" (3.8 cm) thick
rare	4	500°F	23
medium	4	(260°C)	28
Ground meat patties*
1" (2.5 cm) thick		500°F
well-done	4	(260°C)	16-18
Pork chops		450°F
1" (2.5 cm) thick	4	(232°C)	25-28
Ham slice [precooked]
¹₂ " (1.25 cm) thick	4	500°F	10-12
1" (2.5 cm) thick	4	(260°C)	20-22
Frankfurters		500°F
	4	(260°C)	8
Lamb chops		400°F
1" (2.5 cm) thick	4	(204°C)	18-20
Chicken		500°F
bone-in pieces	3	(260°C)	32
Fish
¹₂ " (1.25 cm) thick	3	350°F	20
1" (2.5 cm) thick	3	(177°C)	20-22

*Place up to 9 patties, equally spaced, on broiler grid.

Variable Temperature Broiling

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 Use:

1.Close oven door.

2.Press BROIL once for FULL BROIL or twice for CENTER BROIL.

3.Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C).

4.Press START.

The temperature can be changed after this step. Press the number pads to reset the temperature, then press START.

5.Press OFF when finished.

Convection Cooking

(on some models)

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 helps maintain 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 with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.

■Keep heat loss to a minimum by opening the oven door only 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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