KitchenAid KSIB900ESS Owners Manual - Page 17
Baking and Roasting, Broiling, Convection Cooking
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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 12 to 15 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. Temperature Management System The Temperature Management System electronically regulates the oven heat levels during preheat and Bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements or burners cycle on and off in intervals. On convection range models, the fan will run while preheating and may be cycled on and off for short intervals during Bake to provide the best results. This feature is automatically activated when the oven is in use. 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. Steam Bake The Steam Bake function works in conjunction with the steam rack to provide additional moisture during baking. The steam rack contains a water reservoir which heats up and releases steam into the oven cavity during the Steam Bake cycle. There are 3 preprogrammed food options to choose from: Breads, Desserts, and Fish as well as a Refresh/Reheat option. For best performance, place the steam rack in the lowest available rack position in the cavity and pour 11/2 cups (350 mL) of water into the reservoir. Do not fill past the MAX level indicated on the reservoir. After the Steam Bake cycle is complete, some water may remain in the reservoir. This is normal. Wait for the oven to cool and discard the water. A B A. Steam rack B. Water reservoir 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. IMPORTANT: Close the door to ensure proper broiling temperature. Changing the temperature when broiling allows more precise control when cooking. The lower the broil setting is, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish, and poultry may cook better at lower broil settings. Use rack 6 or 7 for broiling. 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. See the "Accessories" section. Convection Cooking In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads. During convection baking or roasting, the bake, broil, and convection elements cycle on and off in intervals while the fan circulates the hot air. During convection broiling, the broil and convection elements cycle on and off. If the oven door is opened during convection cooking, the fan will turn off immediately. It will come back on when the oven door is closed. With convection cooking, most foods can be cooked at a lower temperature and/or a shorter cooking time than in a standard thermal oven. When using Manual Convect modes, reduce the time and temperature when setting the oven. Use the following chart as a guide. Convection Mode Convection Bake Convection Roast Convection Broil Time/Temperature Guidelines 25°F (15°C) lower temperature, possible shortened cooking time Cooking time shortened by up to 30% Shortened cooking time Convect Options Convect Bake - multiple-rack baking or cookies, biscuits, breads, casseroles, tarts, tortes, cakes Convect Roast - whole chicken or turkey, vegetables, pork roasts, beef roasts Convect Broil - thicker cuts or unevenly shaped pieces of meat, fish, or poultry 17