KitchenAid KDRP462LSS Use and Care Guide - Page 18

Convection Roast 1 2 3 1. Broil heat (example only) 2. Convection fan (example only) 3. Bake heat (example only) 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 and bake elements and fan will turn off immediately. They will come back on once the door is closed. s 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. Turn the SELECTOR knob to CONVECT ROAST. The display will read 300°F (149°C). 2. Turn the SET knob to desired temperature. The convection roast range can be set between 170°F and 500°F (77°C and 260°C). 3. Press the ENTER button to start, or after 10 seconds, the function will start automatically. 4. Turn the SELECTOR knob to the RESET position when finished cooking. CONVECTION ROASTING CHART Use the following chart below when convection roasting meats and poultry. Food/Rack Position Cook Time (minutes per 1 lb) Oven Temp. Internal Food Temp. Beef, Rack Position 2 Rib Roast rare medium well done Rib Roast (boneless) rare medium well done Rump, Sirloin Tip Roast rare medium well done Meat Loaf 20-25 25-30 30-35 22-25 27-30 32-35 20-25 25-30 30-35 20-25 300°F (149°C) 140°F (60°C) 160°F (71°C) 170°F (77C) 300°F (149°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 300°F (149°C) 325°F (160°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 170°F (77°C) Veal, Rack Position 2 Loin, Rib, Rump Roast medium well done 25-35 30-40 325°F (160°C) 160°F (71°C) 170°F (77°C) Pork, Rack Position 2 Loin Roast (boneless) Shoulder Roast 30-40 35-40 325°F (160°C) 325°F (160°C) 170°F (77°C) 170°F (77°C) Ham, Rack Position 2 Fresh (uncooked) Fully Cooked 25-35 15-20 300°F (149°C) 300°F (149°C) 170°F (77°C) 170°F (77°C) Lamb, Rack Position 2 Leg, Shoulder Roast medium well done 25-30 30-35 300°F (149°C) 160°F (71°C) 170°F (77°C) Chicken, Rack Position 2* Whole 3-5 lbs. (1.5-2.2 kg) 5-7 lbs. (2.2-3.1 kg) 20-25 15-20 325°F (160°C) 325°F (160°C) 185°F (85°C) 185°F (85°C) Turkey, Rack Positions 1 or 2* 13 lbs. and under (5.85 kg) Over 13 lbs. (5.85 kg) 10-15 10-12 300°F (149°C) 185°F (85°C) 300°F (149°C) 185°F (85°C) Cornish Game Hens, Rack Position 2 or 3* 1-1.5 lbs. (0.5-0.7 kg) 50-60 325°F (160°C) 185°F (85°C) *Do not stuff poultry when convection roasting. 18