KitchenAid 30" Dual Fuel 4 Burners Porcelain-on-Steel Cooktop True Convection Oven Architect® Series Use & Care Manual

Use the following chart when setting broiling levels and broiling 
temperatures.

For best results, place food 3" (7 cm) or more from the broil 
burner. Times are guidelines only and may need to be adjusted 
for individual tastes. Recommended rack positions are numbered 
from the bottom (1) to the top (5). For diagram, see the 
“Positioning Racks and Bakeware” section.

*Place up to 9 patties, equally spaced, on broiler grid.

In a convection oven, the fan-circulated hot air continually 
distributes heat more evenly than the natural movement of air in a 
standard thermal oven. This movement of hot air maintains a 
consistent temperature throughout the oven, cooking foods more 
evenly, crisping surfaces while sealing in moisture and yielding 
crustier breads.

Most foods can be cooked by lowering cooking temperatures 
25°F to 50°F (14°C to 28°C) and cooking time can be shortened 
by as much as 30 percent, especially for large turkeys and roasts.

■

It is important not to cover foods so that surface areas remain 
exposed to the circulating air, allowing browning and crisping.

■

Keep heat loss to a minimum by opening the oven door only 
when necessary.

■

Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

■

Test baked goods for doneness a few minutes before the 
minimum cooking time with an alternative method such as 
using a toothpick.

■

Use a meat thermometer or the temperature probe to 
determine the doneness of meats and poultry. Check the 
temperature of pork and poultry in two or three places.

Convection baking can be used for baking delicate cakes and 
pastries, as well as foods on multiple racks. It is helpful to 
stagger items on the racks to allow a more even flow of heat. If 
the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods, 
be sure to select recipes that require similar temperatures. 
Cookware should sit in the oven with at least 1" (2.5 cm) of space 
between the cookware and the sides of the oven.

During convection bake preheating, the bake and convection 
elements heat the oven cavity. After preheat, the convection 
element and the bake element 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 baking or 
preheating, the bake and convection 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.

Before convection baking, position racks according to the 
“Positioning Racks and Bakeware” section. When using two 
racks, place on guides 2 and 4. When using three racks, place on 
guides 1, 3 and 5.

1. Turn the SELECTOR knob to CONVECT BAKE.

The display will show 325°F (163°C).

2. Turn the SET knob to desired temperature.

The convection bake 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 when finished 

cooking.

HI

100

500°F (260°C)

Br4

90

450°F (232°C)

Br3

80

400°F (204°C)

Br2

70

350°F (177°C)

LOW

60

300°F (149°C)

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

HI
HI
HI

21-23
23-25
27-29

³⁄₄" (2 cm) thick
well-done

4

HI

20-22

Pork chops
1" (2.5 cm) thick

4

HI

30-33

Lamb chops
1" (2.5 cm) thick

4

HI

22-26

Chicken
bone-in pieces
boneless breasts

3
4

HI
HI

34-40
22-32

¹₄-¹₂" (0.6-1.3 cm) thick
Steaks

³₄-1" (2-2.5 cm) thick

4

4

HI

HI

12-15

24-27

A

B