KitchenAid KEBS209BSS Use & Care Guide - Page 13

Convection Roast (on some models) CONVECTION ROASTING CHART A FOOD/RACK COOK TIME OVEN TEMP. POSITION (min. per B 1 lb [454 g]) Beef, Rack Position 2 C A. Broil element B. Convection fan C. Bake element Convection roasting can be used for roasting meats and poultry. During convection roasting, the broil, convect, and CleanBake™ elements will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air. If the oven door is opened during convection roasting, the fan turns off immediately when the door is opened and turns on immediately when the door is closed. Bake, broil, and convect elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed. 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. 1. On double ovens only, touch UPPER OVEN or LOWER OVEN. The cavity symbol indicates which oven is chosen. 2. Touch CONVECT ROAST. 3. Touch the number keys to choose whether or not to convert the recipe. 4. If "1: Yes" has been selected, you will see screen with "easy convect roast." Touch the number keys to enter a temperature. The convection roast range can be set between 170°F and 550°F (77°C and 288°C). Then touch the number keys to enter a cook time. The cook time will automatically be adjusted to 80% of the time entered, and the adjusted cook time will appear on the display, but temperature will not be adjusted. 5. If "2: No" has been selected, Convect Roast will continue without conversion. Then touch the number keys to enter a temperature. 6. Touch START. A long chime will sound. The set oven temperature will appear on the oven display until the oven is turned off. 7. Touch CANCEL for the selected oven when finished cooking. Rib Roast rare medium well-done Rib Roast (boneless) rare medium well-done Rump, Sirloin Tip Roast rare medium well-done 20-25 25-30 30-35 22-25 27-30 32-35 20-25 25-30 30-35 325°F (162°C) 325°F (162°C) 325°F (162°C) Veal, Rack Position 2 Loin, Rib, Rump Roast medium well-done 25-35 30-40 325°F (162°C) Pork, Rack Position 2 Loin Roast (boneless) Shoulder Roast 20-25 20-30 325°F (162°C) 325°F (162°C) Ham, Rack Position 1 rollout or 2 Fresh (uncooked) 30-40 Fully Cooked 15-25 300°F (149°C) 300°F (149°C) Lamb, Rack Position 2 Leg, Shoulder Roast medium well-done 25-30 30-35 325°F (162°C) Chicken*, Rack Position 2 Whole 3-5 lbs (1.5-2.2 kg) 5-7 lbs (2.2-3.1 kg) 16-20 15-25 350/375°F (176/190°C) 350/375°F (176/190°C) Turkey*, Rack Positions 1 rollout or 2 13 lbs and under (5.85 kg) Over 13 lbs (5.85 kg) 7-15 8-18 325°F (162°C) 325°F (162°C) INTERNAL FOOD TEMP. 140°F (60°C) 160°F (71°C) 170°F (77°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) 160°F (71°C) 170°F (77°C) 160°F-170°F (71°C-77°C) 160°F-170°F (71°C-77°C) 160°F (71°C) 160°F (71°C) 160°F (71°C) 170°F (77°C) 180°F (82°C) 180°F (82°C) 180°F (82°C) 180°F (82°C) *Do not stuff poultry when convection roasting. 13