KitchenAid KOSC504ESS Owners Manual - Page 8
Baking and Roasting, Broiling, Convection Cooking - Upper Oven Only, Preheating, Oven Temperature - parts
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Baking and Roasting Preheating When beginning a Bake, Convect Bake or Convect Roast cycle, the oven will begin preheating after Start is pressed. The oven will take approximately 13 to 19 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 before the tone sounds. Oven Temperature While in use, the oven elements will cycle on and off as needed to maintain a consistent temperature, but 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. NOTE: On models with convection, the convection fan may run in the non-convection bake mode to improve oven performance. Before baking and roasting, position racks according to the "Positioning Racks and Bakeware" section. When roasting, it is not necessary to wait for the oven preheat cycle to end before putting food in unless it is recommended in the recipe. Broiling When broiling, preheat the oven for 2 minutes before putting food in unless recommended otherwise in the recipe. Position food on grid in a broiler pan, and then place it in the center of the oven rack. Close the oven door to ensure proper broiling temperature. NOTE: Odors and smoke are normal the first few times the oven is used or if the oven is heavily soiled. Changing the temperature when broiling allows more precise control when cooking. The lower the broil setting, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broil settings. Place the food in the upper or lower oven. Refer to the "Positioning Racks and Bakeware" section for more information. On lower settings, the broil element will cycle on and off to maintain the proper temperature. ■ 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, one may be ordered. Please refer to the "Accessories" section for more information. Convection Cooking - Upper Oven Only During convection cooking, the fan provides hot air circulation throughout the oven. The movement of heated air around the food can help to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside. During the Convect function, the ring element, bake and broil elements, and the fan operate to heat the oven cavity. If the oven door is opened during convection cooking or preheating, the fan turns off immediately and the element(s) will turn off after 30 seconds. Once the door is closed, the element(s) will turn back on. NOTE: It is normal for the convection fan to run during nonconvection cycles as well as during preheat. ■ It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping. ■ Keep heat loss to a minimum by only opening the oven door when necessary. It is recommended to use the oven light to monitor cooking 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 with a method such as a toothpick. ■ Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places, including the thickest part. ■ Before convection cooking, position the rack(s) according to the "Positioning Racks and Bakeware" section. ■ When using more than one rack, position bakeware/cookware on the racks to allow movement of the fan circulated air around the food. See the "Positioning Racks and Bakeware" section. ■ If the oven is full, extra cooking time may be needed. ■ For optimal cooking results, do not cover food. ■ When roasting poultry and meat, use a broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe. To order a broiler pan, see the "Assistance or Service" section. A B A. Broiler grid B. Broiler pan 8