KitchenAid KGRS807S User Guide

CONVECTION ROASTING CHART

Convection Broil

(on some models)

Convection Broil is ideal for cooking foods such as thinner cuts of
meat; filets of fish; boneless, skinless chicken; vegetables and
garlic bread.

During convection broiling, the broil burner and broil element will
cycle on and off in intervals to maintain oven temperature, while
the fan constantly circulates the hot air. The circulating air creates
a seal on all sides of the food so that turning of foods is often not
necessary.

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 broil
burner and the broil element and fan will turn off after
30 seconds. They will come back on once the door is closed.

To Convection Broil:

Before convection broiling, see “Broil” section for general broiling
guidelines. Position rack.

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. Press CONVECT BROIL.

Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 300°F and 500°F (149°C and 260°C).

2. Press START.

The set oven temperature will appear on the oven display
until oven is turned off.

3. Press OFF when finished cooking.

Proofing Bread

(on some models)

Proofing bread prepares the dough for baking by activating the
yeast. Follow the recipe directions as a guide.

To Proof:

Before first proofing, place the dough in a lightly greased bowl
and cover loosely with wax paper, coated with shortening. Place
on rack guide 2 and close the oven door.

1. Press BREAD PROOF. The display will show 100°F (38°C).

2. Press START.

Let the dough rise until nearly doubled in size, checking after
20-25 minutes. Proofing time may vary depending on dough
type and quantity.

3. Press OFF when finished proofing.

Before second proofing, shape the dough, place it in baking
pan(s) and cover loosely with plastic wrap, coated with cooking
spray. Follow the same placement and control steps above.
Before baking, remove the plastic wrap.

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)

325°F (163°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)

160°F-170°F
(71°C-77°C)

Ham, Rack Position 2

Fresh
(uncooked)

Fully
Cooked

25-35

15-20

300°F (149°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)

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)

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)

*Do not stuff poultry when convection roasting.