CONVECTION ROASTING CHART

FOOD/RACK

COOK TIME

OVEN TEMP.

INTERNAL

POSITION

(min. per

 

FOOD TEMP.

 

1 lb [454 g])

 

 

 

 

 

Beef, Rack Position 2

 

 

 

 

 

 

Rib Roast

20-25

 

140°F (60°C)

rare

 

medium

25-30

300°F (149°C)

160°F (71°C)

well-done

30-35

 

170°F (77°C)

Rib Roast

 

 

 

(boneless)

22-25

 

140°F (60°C)

rare

 

medium

27-30

300°F (149°C)

160°F (71°C)

well-done

32-35

 

170°F (77°C)

Rump,

 

 

 

Sirloin Tip

 

 

 

Roast

 

 

 

rare

20-25

 

140°F (60°C)

medium

25-30

300°F (149°C)

160°F (71°C)

well-done

30-35

 

170°F (77°C)

Meat Loaf

20-25

325°F (163°C)

165°F (74°C)

 

 

 

Veal, Rack Position 2

 

 

 

 

 

 

Loin, Rib,

 

 

 

Rump

 

 

 

Roast

 

 

 

medium

25-35

325°F (163°C)

160°F (71°C)

well-done

30-40

 

170°F (77°C)

 

 

 

Pork, Rack Position 2

 

 

 

 

 

 

Loin Roast

 

 

160°F-170°F

(boneless)

30-40

325°F (163°C)

(71°C-77°C)

Shoulder

 

 

160°F-170°F

Roast

35-40

325°F (163°C)

(71°C-77°C)

 

 

 

Ham, Rack Position 2

 

 

 

 

 

 

Fresh

 

 

 

(uncooked)

25-35

300°F (149°C)

160°F (71°C)

Fully

 

 

 

Cooked

15-20

300°F (149°C)

160°F (71°C)

 

 

 

Lamb, Rack Position 2

 

 

 

 

 

 

Leg,

 

 

 

Shoulder

 

 

 

Roast

 

 

 

medium

25-30

300°F (149°C)

160°F (71°C)

well-done

30-35

 

170°F (77°C)

 

 

 

Chicken*, Rack Position 2

 

 

 

 

 

 

Whole

 

 

 

3-5 lbs

 

 

 

(1.5-2.2 kg)

20-25

325°F (163°C)

180°F (82°C)

5-7 lbs

 

 

 

(2.2-3.1 kg)

15-20

325°F (163°C)

180°F (82°C)

 

 

Turkey*, Rack Positions 1 or 2

 

 

 

 

 

13 lbs and

 

 

 

under

10-15

300°F (149°C)

180°F (82°C)

(5.85 kg)

 

 

 

Over 13 lbs

 

 

 

(5.85 kg)

10-12

300°F (149°C)

180°F (82°C)

 

 

Cornish Game Hens*, Rack Position 2 or 3

 

 

 

 

 

1-1.5 lbs

 

 

 

(0.5-0.7 kg)

50-60

325°F (163°C)

180°F (82°C)

*Do not stuff poultry when convection roasting.

Convection Broil

(on some models)

Convection Broil is ideal for cooking foods such as thinner cuts of meat; filets of fish; boneless, skinless chicken; vegetables and garlic bread.

During convection broiling, the broil burner and broil element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. The circulating air creates a seal on all sides of the food so that turning of foods is often not necessary.

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 burner and the broil element and fan will turn off after

30 seconds. They will come back on once the door is closed.

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 with the longest side parallel to the door.

Close the door.

1.Press CONVECT BROIL.

Press the number pads to enter a temperature other than 450°F (232°C). The convection broil range can be set between 300°F and 500°F (149°C and 260°C).

2.Press START.

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

3.Press OFF when finished cooking.

Proofing Bread

(on some models)

Proofing bread prepares the dough for baking by activating the yeast. Follow the recipe directions as a guide.

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.

1.Press BREAD PROOF. The display will show 100°F (38°C).

2.Press START.

Let the dough rise until nearly doubled in size, checking after 20-25 minutes. 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 with plastic wrap, coated with cooking spray. Follow the same placement and control steps above. Before baking, remove the plastic wrap.

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KitchenAid KGSK901, KGSS907, KGRS807 manual Proofing Bread, To Convection Broil, To Proof, Food Temp
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KGSK901, KGSS907, KGRS807 specifications

The KitchenAid KGSS907 and KGSK901 represent the pinnacle of cooking technology and design, catering to both professional chefs and home cooking enthusiasts. These ranges are engineered to deliver precision cooking, exceptional performance, and a stylish aesthetic that complements any modern kitchen.

One of the standout features of the KitchenAid KGSS907 is its powerful dual-fuel system. This range seamlessly combines the efficiency of a gas cooktop with the consistent baking power of an electric oven. This dual-fuel configuration not only offers precise temperature control but also enriches the cooking experience, enabling users to achieve optimal results for a variety of dishes.

The KGSK901 model emphasizes versatility, boasting a spacious oven with a generous capacity that is ideal for large meal preparations. It incorporates the Even-Heat True Convection technology, which ensures that hot air circulates throughout the oven for evenly baked, golden results. This feature is especially beneficial for baking multiple trays of cookies or roasting large cuts of meat, as it prevents hot spots that can lead to uneven cooking.

Both models are equipped with the innovative AquaLift technology for easy cleaning. This self-cleaning feature uses steam to loosen baked-on food and spills, making the task of maintaining a pristine oven much more manageable. Simply add water to the bottom of the oven, select the AquaLift cleaning option, and the range will work to simplify the cleaning process.

The KitchenAid KGSS907 and KGSK901 also come with a suite of cooking modes, including options like Bake, Broil, and Roast, providing users with the flexibility to cook their favorite recipes to perfection. The oven's intuitive digital controls further facilitate ease of use, allowing for precise temperature adjustments with minimal effort.

These ranges are designed with an eye for aesthetics as well. With a sleek stainless steel finish and professional-style knobs, they add a touch of elegance to any kitchen. The high-performance burners provide varying heat levels, which is ideal for simmering sauces or boiling pasta.

In summary, the KitchenAid KGSS907 and KGSK901 ranges are superb choices for anyone seeking high performance, innovative technology, and timeless design in their kitchen appliances. With features that prioritize ease of use, cleaner cooking, and perfectly achieved results, these ranges elevate the home cooking experience to a professional level. Whether you are a novice cook or a seasoned chef, these KitchenAid models are sure to impress with their functionality and style.
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