KitchenAid 3.1 cu. ft. True Convection Oven Use & Care Manual

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 CleanBake™ 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 
element and fan will turn off immediately and the CleanBake™ 
element will turn off in 2 minutes. 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.

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. Press CONVECTION ROAST.

Press the number pads to enter a temperature other than 
300°F (150°C). The convection roast range can be set 
between 170°F and 500°F (77°C and 260°C).

2. Press 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 in
5° increments. 

When the set temperature is reached, if on, one tone will 
sound.

3. Press CANCEL OFF when finished cooking.

C

B

A

A

       B

C

Rib Roast
rare
medium
well-done

Rib Roast 
(boneless)
rare
medium
well-done

Rump, 
Sirloin Tip 
Roast
rare
medium
well-done

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)

medium
well-done

25-35
30-40

325°F (163°C)

160°F (71°C)
170°F (77°C)

Loin Roast 
(boneless)

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)

Fresh 
(uncooked)

25-35

15-20

300°F (149°C)

300°F (149°C)

160°F (71°C)

160°F (71°C)

Leg, 
Shoulder 
Roast
medium
well-done

25-30
30-35

300°F (149°C)

160°F (71°C)
170°F (77°C)

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)