KITCHENAID KERI203 - Manual (Page 17)

17
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 an alternative method such as
using a toothpick.
■ Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
Easy Convect Conversion
(on some models)
Convection cooking temperatures and times differ from those of
standard cooking. Depending upon the selected category, Easy
Convect conversion automatically may reduce the standard
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 3 general categories. Choose the
category most appropriate for the food to be cooked. To ensure
optimal cooking results, the oven will prompt a food check at the
end of a non-delayed cook time. Use the following chart as a
guide.
To Use:
Before using convection temperature conversion for BAKED
GOODS and OTHER FOODS, allow the oven to preheat before
placing food in the oven.
1. Press MEATS, BAKED GOODS or OTHER FOODS.
2. Press number pads to enter standard cook temperature.
3. Press number pads to enter standard cook time.
4. Press START.
“CHECK FOOD AT” and the stop time will appear on the oven
display, after preheating is complete.
When the stop time is reached, end-of-cycle tones will sound
if enabled. Open the door and check food.
Auto Convection Baking
(on some models)
Auto convection baking allows you to convection cook without
entering convection cooking temperatures. Simply enter the
standard cooking temperature for the food to be cooked. The
oven will reduce the temperature for convection cooking. Check
the food as it is cooking because it may cook faster than the time
suggested in your recipe.
To Convection Auto Bake:
1. Press CONVECTION AUTO BAKE.
Set the temperature to the standard non-convection cooking
temperature for the food being cooked.
The oven control will automatically adjust the correct
convection cooking temperature when cooking starts by
reducing the temperature by 50°F (28ºC).
2. Press START.
The oven control will automatically reduce the cooking
temperature from the standard cooking temperature to the
correct convection cooking temperature.
The electronic oven control will automatically set the preheat
time based on the temperature you have selected.
“Lo°” will appear on the display if the actual oven
temperature is under 170°F (77°C). After a temperature of
170°F (77°C) has been reached, the temperature will be
shown on the display until reaching the set point.
3. Press OFF when finished cooking.
SETTING FOODS
MEATS Baked potatoes, Chicken: whole and pieces
Meat loaf, Roasts: pork, beef and ham
(Turkey and large poultry are not included
because their cook time varies.)
BAKED
GOODS Biscuits, Breads: quick and yeast
Cakes: layer and angel food
Casseroles: including frozen entrées and
soufflés, cookies, fish
OTHER
FOODS Convenience foods: french fries, nuggets, fish
sticks, pizza
Pies: fruit and custard