KitchenAid KEMS308SSS Use & Care Guide - Page 14

To Convection Broil: Before convection broiling, see "Full and Center Broiling" section for general broiling guidelines. Position rack. Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. Close the door. 1. Touch CONVECTION BROIL. Touch the number keys to enter a temperature other than 450°F (232°C). The convection broil range can be set between 170°F and 500°F (77°C and 260°C). 2. Touch START. The set oven temperature will appear on the oven display until oven is turned off. 3. Touch OFF when finished cooking. EasyConvect™ Conversion Convection temperatures and times differ from those of standard cooking. The oven can automatically reduce standard recipe temperatures and times for convection cooking. The conversion may not be exact because foods are grouped in general categories. 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. SETTING FOODS BAKED GOODS Biscuits, Breads: quick and yeast, Cakes and Cookies Casseroles: including frozen entrées and soufflés Fish MEATS Baked potatoes Chicken: whole and pieces, Meat loaf, Roasts: pork, beef and ham Turkey and large poultry are not included because their cook times vary. OTHER FOODS Convenience foods: french fries, nuggets, fish sticks, pizza, Pies: fruit and custard 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. Touch BAKED GOODS, MEATS or OTHER FOODS. 2. Touch number keys to enter standard cook temperature. 3. Touch number keys to enter standard cook time. 4. Touch 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. 5. Touch OFF when finished cooking. Proofing Bread Proofing bread prepares dough for baking by activating the yeast. Proofing twice is recommended unless the recipe directs otherwise. To Proof: Before first proofing, place dough in a lightly greased bowl and cover loosely with wax paper coated with shortening. Place on rack guide 2, then place broiler pan on guide 1. See "Positioning Racks and Bakeware" for diagram. Close door. 1. Touch BREAD PROOF. Display will show 100°F (38°C). 2. Touch START. Let dough rise until nearly doubled in size, check at 20 to 25 minutes. Proofing time may vary depending on dough type and quantity. 3. Touch OFF when finished proofing. Before second proofing, shape dough, place in baking pan(s) and cover loosely with plastic wrap coated with cooking spray. Follow same placement, and control steps above. Before baking, remove plastic wrap. Temperature Probe WARNING Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result in burns. The temperature probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. It should not be used during full and center broiling, convection broiling, dehydrating or proofing bread. Always unplug and remove the temperature probe from the oven when removing food. 14