KITCHENAID KEMS378SSS - Manuel (Page 13)

13
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. Touch CONVECTION ROAST.
Touch the number keys to enter a temperature other than
325°F (163°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Touch START.
“Lo°” will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing.
When the set temperature is reached, if on, one tone will
sound.
3. Touch OFF when finished cooking.
CONVECTION ROASTING CHART
*Do not stuff poultry when convection roasting.
Convection Broil
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the fan
turns off immediately when door is opened and turns on again
immediately when door is closed. 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.
A. Roasting rack
B. Broiler grid
C. Broil pan
FOOD/RACK
POSITION COOK TIME
(min. per
1 lb [454 g]) OVEN TEMP. INTERNAL
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 (163°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
well-done 25-35
30-40 325°F (163°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (163°C)
325°F (163°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
A
B
C
Ham, Rack Position 2
Fresh
(uncooked)
Fully
Cooked
25-35
15-20
300°F (149°C)
300°F (149°C)
160°F (71°C)
160°F (71°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 (163°C)
325°F (163°C)
180°F (82°C)
180°F (82°C)
Turkey*, Rack Positions 1 or 2
13 lbs and
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
10-15
10-12
300°F (149°C)
300°F (149°C)
180°F (82°C)
180°F (82°C)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs
(0.5-0.7 kg) 50-60 325°F (163°C) 180°F (82°C)
A. Broil heat
B. Convection fan
FOOD/RACK
POSITION COOK TIME
(min. per
1 lb [454 g]) OVEN TEMP. INTERNAL
FOOD TEMP.
B
A