KITCHENAID KERH507 - Manual (Page 42)

42
U
sing and Caring for Your Oven
Using aluminum foil in the oven
(For thermal baking)
Use aluminum foil to catch spillovers from
pies or casseroles.
• Place the foil on the oven rack below the
rack with the food. Turn foil edges up and
make sure foil is about 1 inch larger all
around than the dish holding the food.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
• Do not line oven bottom or entire oven
rack with foil or other liners. It could affect
the quality of your baking.
Convection baking tips
(convection bake pad)
• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
• Reduce recommended recipe oven
temperature by approximately 25°F. See
recipe adaption chart in your convection
oven cookbook for recommended
temperatures.
• For most recipes, you can reduce con-
vection baking time compared to standard
baking times. See convection baking chart
in your convection oven cookbook for
recommended baking times.
NOTE: Cooking time may be longer when
you use more than one rack.
• When baking on two or three racks, use
the Convection Bake setting for more even
results. (You can, however, use only one
rack when Convection Baking.)
• To use three racks during convection
baking, place racks in position 5 (the
highest position), 3 and 1 (the closest to
the oven bottom). This allows all three
racks to be an equal distance apart for
better baking.
• Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used.
Roasting tips
• Roast meats fat-side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will result in
increased oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• A foil tent will slow down surface browning
for long-term roasting, as when roasting a
turkey. Place tent-shaped foil loosely over
meat to allow for air circulation. Do not seal
foil or meat will be steamed.