Convection Roast - KitchenAid KERC506 Use & Care Manual

Convection Roast

1
2
3
1. Broil heat
2. Convection fan
3. Bake heat
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. They will come back on once the door is
closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
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.
Use the roasting rack on top of the broiler pan and grid. This holds
the food above the grid and allows air to circulate completely
around all surfaces.
1. Roasting rack
2. Broiler grid
3. Broil pan
1. Press CONVECTION ROAST.
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo°" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the set temperature is reached, if on, 1 tone will sound.
3. Press CANCEL OFF when finished cooking.
16
CONVECTION ROASTING CHART
Food/Rack Cook Time
Position (min. per
1 lb [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30
well done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30
well done 32-35
Rump,
Sirloin Tip
Roast
rare 20-25
medium 25-30
well done 30-35
Meat Loaf 20-25
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35
well done 30-40
Pork, Rack Position 2
Loin Roast 30-40
(boneless)
Shoulder 35-40
Roast
Ham, Rack Position 2
Fresh 25-35
(uncooked)
Fully 15-20
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
25-30
well done
30-35
Chicken*, Rack Position 2
Whole
3-5 lbs. 20-25
(1.5-2.2 kg)
5-7 lbs. 15-20
(2.2-3.1 kg)
Oven Temp. Internal
Food Temp.
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 165°F (74°C)
325°F (163°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 160°F-170°F
(71°C-77°C)
325°F (163°C) 160°F-170°F
(71°C-77°C)
300°F (149°C) 160°F (71°C)
300°F (149°C) 160°F (71°C)
300°F (149°C) 160°F (71°C)
170°F (77°C)
325°F (163°C) 180°F (82°C)
325°F (163°C) 180°F (82°C)