KitchenAid KGSK901, KGSS907 Convection Cooking, Variable Temperature Broiling, Broiling Chart

■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 boil element will turn off 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 Use:

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

Choose Full Broil to broil larger amounts of food using both the broil burner and the broil element. Choose Center Broil to broil smaller amounts of food using only the inner broil burner.

2.Press START.

3.Press OFF when finished.

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 and 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.

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 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

FOOD	RACK	TEMP.	TOTAL
	POSITION		TIME
			MIN.
Pork chops
1" (2.5 cm) thick	4	450°F	25-28
		(232°C)
Ham slice [precooked]
¹₂ " (1.25 cm) thick	4	500°F	10-12
1" (2.5 cm) thick	4	(260°C)	20-22
Frankfurters	4	500°F	8
		(260°C)
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.

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.

■Test baked goods for doneness a few minutes before the minimum cooking time with a method such as using a toothpick.

WARNING

Burn Hazard

Use an oven mitt to remove temperature probe. Do not touch broil element.

Failure to follow these instructions can result in burns.

■Use a meat thermometer or the temperature probe (on some models) to determine the doneness of meats and poultry.

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