KITCHENAID KEMS378SSS - Manuel (Page 14)

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To Convection Broil:
Before convection broiling, see “Full and Center Broiling” section
for general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
1. Touch CONVECTION BROIL.
Touch the number keys to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
2. Touch START.
The set oven temperature will appear on the oven display
until oven is turned off.
3. Touch OFF when finished cooking.
EasyConvect ™ Conversion
Convection temperatures and times differ from those of standard
cooking. The oven can automatically reduce standard recipe
temperatures and times for convection cooking.
The conversion may not be exact because foods are grouped in
general categories. To ensure optimal cooking results, the oven
will prompt a food check at the end of a non-delayed cook time.
Use the following chart as a guide.
To Use:
Before using Convection Temperature Conversion for BAKED
GOODS and OTHER FOODS, allow the oven to preheat before
placing food in the oven.
1. Touch BAKED GOODS, MEATS or OTHER FOODS.
2. Touch number keys to enter standard cook temperature.
3. Touch number keys to enter standard cook time.
4. Touch START.
“CHECK FOOD AT” and the stop time will appear on the oven
display after preheating is complete.
When the stop time is reached, end-of-cycle tones will sound
if enabled. Open the door and check food.
5. Touch OFF when finished cooking.
Proofing Bread
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended unless the recipe directs
otherwise.
To Proof:
Before first proofing, place dough in a lightly greased bowl and
cover loosely with wax paper coated with shortening. Place on
rack guide 2, then place broiler pan on guide 1. See “Positioning
Racks and Bakeware” for diagram. Close door.
1. Touch BREAD PROOF. Display will show 100°F (38°C).
2. Touch START.
Let dough rise until nearly doubled in size, check at 20 to
25 minutes. Proofing time may vary depending on dough type
and quantity.
3. Touch OFF when finished proofing.
Before second proofing, shape dough, place in baking pan(s) and
cover loosely with plastic wrap coated with cooking spray. Follow
same placement, and control steps above. Before baking,
remove plastic wrap.
Temperature Probe
The temperature probe accurately measures the internal
temperature of meat, poultry and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
It should not be used during full and center broiling, convection
broiling, dehydrating or proofing bread.
Always unplug and remove the temperature probe from the oven
when removing food.
SETTING FOODS
BAKED GOODS Biscuits, Breads: quick and yeast,
Cakes and Cookies
Casseroles: including frozen entrées and
soufflés
Fish
MEATS Baked potatoes
Chicken: whole and pieces, Meat loaf,
Roasts: pork, beef and ham
Turkey and large poultry are not included
because their cook times vary.
OTHER FOODS Convenience foods: french fries,
nuggets, fish sticks, pizza,
Pies: fruit and custard
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.