KitchenAid KFGC506JSC Owners Manual - Page 21

CONVECTION COOKING Convection cooking can cook foods more evenly and faster than regular cooking. The convection elements are located in the rear of the oven cavity. They are assisted by the convection fans to provide balanced, efficient heating. 1 2 3 4 1 Convection fans 2 Broil element 3 Convection element 4 Bake element CONVECT BAKE The Convection Bake mode uses multiple elements and a fan to circulate hot air throughout the oven, resulting in baking 10-20% faster than traditional baking. Know Your Convect Bake Mode ■■ When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 2" (5.1 cm) of space between the cookware and the sides of the oven. ■■ If the oven door is opened during convection baking, the fans turn off immediately when the door is opened and turn on immediately when the door is closed. Convection, bake, and broil 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. ■■ Check food at shortest recommended package or recipe time. Allow more time for baking when using multiple racks. ■■ Use cookie sheets with no sides to allow air to move freely around the food. AUTO CONVECT CONVERSION Convection modes use additional elements and fans to distribute temperatures evenly throughout the cavity. As a result, baking temperatures and/or times may differ from traditional recipes and packaged goods instructions. Auto Convect Conversion automatically reduces the standard recipe time and temperature for convection cooking. NOTE: Available in the KitchenAid™ app. USING YOUR OVEN CONVECT ROAST Convect roast can be used for roasting meats, poultry and vegetables. During convect roast, the broil, convect, and bake elements will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air. It is not necessary to reduce oven temperature when using the Convect Roast mode. 1 2 3 4 If the oven door is opened during convection roasting, the fans turn off immediately 1 Convection fans 2 Broil element and turn on immediately 3 Convection element when the door is closed. Bake, broil, and convect 4 Bake element 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. ■■ The cook time should be reduced 15-30%; however, food should be checked early to avoid over-cooking. ■■ For best results, use a broiler pan and grid 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 "Assistance or Service" section to order. To Use Convect Roast: Before using convect roast, see 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. Place food in oven. 2. Turn the Mode Knob to Convect Roast. 3. Turn the Temperature Knob to the desired cooking temperature. 4. Press the Start Button to begin cooking or preheating oven. 5. Turn the Temperature Knob to the OFF position to turn off the oven. CONVECT PASTRY This mode promotes maximum rise of flaky, delicate dough and finishing with the right balance of heat to promote golden browning. Convect pastry is ideal for single or multi-rack baking of cream puffs, turnovers and croissants. 21