KITCHENAID KDRP487 - Manuel (Page 18)

18
Convection Roast
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
and bake elements and fan will turn off immediately. They will
come back on once the door is closed.
■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Roast:
Before convection roasting, position racks according to 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.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
1. Turn the SELECTOR knob to CONVECT ROAST.
The display will read 300°F (149°C).
2. Turn the SET knob to desired temperature.
The convection roast range can be set between 170°F and
500°F (77°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET position when
finished cooking.
CONVECTION ROASTING CHART
Use the following chart below when convection roasting meats
and poultry.
A. Broil element (example only)
B. Convection fan (example only)
C. Bake element (example only)
A. Roasting rack
B. Broiler grid
C. Broil pan
C
B
A
A
B
C
FOOD/RACK
POSITION COOK TIME
(minutes
per 1 lb) OVEN TEMP. ONTERNAL
FOOD TEMP.
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump, Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (149°C)
300°F (149°C)
300°F (149°C)
325°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done 25-35
30-40 325°F (160°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (149°C)
300°F (149°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium
well-done
25-30
30-35 300°F (149°C) 160°F (71°C)
170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
20-25
15-20
325°F (160°C)
325°F (160°C)
185°F (85°C)
185°F (85°C)