KitchenAid KODE507EBS Owners Manual - Page 11
Oven Vent(s), Preheating and Oven Temperature, Baking and Roasting, Broiling, Convection, Preheating
View all KitchenAid KODE507EBS manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 11 highlights
Oven Vent(s) A B C D E F G Single and Double Oven A. Control panel B. Oven vent C. Single oven or upper double oven G. Bottom vent Double Oven D. Upper oven E. Oven vent F. Lower oven G. Bottom vent The oven vent(s) should not be blocked or covered since they allow the inlet of fresh air into the cooling system. Also, the bottom vent should not be blocked or covered since it allows the inlet of fresh air into the cooling system and the outlet of hot air from the cooling system. Blocking or covering vents will cause poor air circulation, affecting cooking, cleaning and cooling results. Preheating and Oven Temperature Preheating When beginning a Bake or Convect Bake cycle, the oven begins preheating after Start is touched. The oven will take approximately 12 to 17 minutes to reach 350°F (177°C) with all of the oven racks provided with your oven inside the oven cavity. Higher temperatures will take longer to preheat. The preheat cycle rapidly increases the oven temperature. The actual oven temperature will go above your set temperature to offset the heat lost when your oven door is opened to insert food. This ensures that when you place your food in the oven, the oven will begin at the proper temperature. Insert your food when the preheat tone sounds. Do not open the door during preheat until the tone sounds. Oven Temperature While in use, the oven elements will cycle on and off as needed to maintain a consistent temperature. They may run slightly hot or cool at any point in time due to this cycling. Opening the oven door while in use will release the hot air and cool the oven which could impact the cooking time and performance. It is recommended to use the oven light to monitor cooking progress. Baking and Roasting IMPORTANT: The convection fan and convection element may operate during the Bake function to enhance performance and heat distribution. The oven will take approximately 12 to 17 minutes to reach 350°F with all oven racks inside the oven cavity. The preheat cycle rapidly increases the temperature inside the oven cavity. Higher temperatures will take longer to preheat. Factors that impact preheat times include room temperature, oven temperature, and the number of racks. Unused oven racks can be removed prior to preheating your oven to help reduce preheat time. The actual oven temperature will go above the set temperature to offset the heat lost when the oven door is opened to insert food. This ensures that the oven will begin at the proper temperature when you place food in the oven. Insert food when the preheat tone sounds. Do not open the door during preheat until the tone sounds. During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain the oven temperature. Depending on the model, if the oven door is opened during baking or roasting, the heating elements (bake and broil) will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed. Broiling Broiling uses direct radiant heat to cook food. The element cycles on and off in intervals to maintain the oven temperature. IMPORTANT: Close the door to ensure proper broiling temperature. If the oven door is opened during broiling, the broil element will turn off in approximately 30 seconds. When the oven door is closed, the element will come back on approximately 30 seconds later. ■■ For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke. If you would like to purchase a Broiler Pan Kit, it may be ordered. See "Accessories" section to order. ■■ For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning. ■■ Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling. ■■ Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned. ■■ After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult. Convection In a convection oven, the fan-circulated hot air distributes heat more evenly. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, while sealing in moisture. Most foods, using convect baking mode, can be cooked by lowering cooking temperatures 25°F (14°C). The cooking time, can be shortened significantly when using Convect Roast, 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. It is recommended to use the oven light to monitor progress. ■■ 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 using a method such as 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. 11