KitchenAid KERS303BSS-SS 业主指南

True convection adds an electric element around the convection 
fan to enhance the cooking performance. This feature enables 
three-rack baking in your range. Use the following Convect Options 
chart as a guide.
Convect Options

Convection cooking temperatures and times can differ from those 
of standard cooking. Depending upon the selected category, 
EasyConvect™ conversion automatically reduces the standard 
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 4 general categories. Choose the category 
most appropriate for the food to be cooked. Use the following chart 
as a guide.

NOTE: For best results, preheat your oven to the desired 
temperature prior to using Easy Convect™ Conversion. After 
preheating is complete, press the OFF key before using 
EasyConvect™ Conversion.
1. Press the EASY CONVECT pad for the desired option (MEATS, 

BAKED GOODS, PIZZA or OTHER).

2. Press number pads to enter standard cook temperature then 

press START.

3. Press number pads to enter standard cook time then press 

START.

4. Place the food in the oven.

Check food for doneness before the stop time is reached. If 
food will not be done when the stop time is reached, add more 
cooking time before time elapses (see “Cook Time” section). At 
the end of the stop time, the oven will automatically turn off.

5. Press OFF when finished. 
6. Remove food from the oven.

Proofing bread prepares the dough for baking by activating the 
yeast. Follow the recipe directions as a guide. Standard Proof 
should be used for fresh dough, thawed dough, and for the first 
and second rise. Rapid Proof (on some models) operates at a 
slightly higher temperature than Standard Proof, and it can be used 
for the second rise of formed dough.

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.
NOTE: If the temperature of the oven is greater than 100°F (38°C), 
“oven cooling” will be displayed until the temperature is less than 
100°F (38°C).

1. Press BREAD PROOF until the desired proof is displayed 

(“Standrd” or “Rapid”).

2. Press START.

Let the dough rise until nearly doubled in size. 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. Follow the same placement and control steps 
above. Before baking, remove the cover.
NOTE: If the oven temperature is greater than 100°F (38°C), the 
display will indicate “oven cooling” until the temperature is below 
100°F (38°C).

Single or multiple-rack baking for cookies, 
biscuits, breads, casseroles, tarts, tortes.

Thicker cuts or unevenly shaped pieces of meat, 
fish or poultry.

Whole chicken or turkey, vegetables, pork roasts, 
beef roasts.

Chicken: whole and pieces
Meat loaf, Roasts: pork, beef and ham
(Turkey and large poultry are not included because 
their cook time varies.)

Biscuits, Breads: quick and yeast
Cakes and Cookies

Frozen convenience foods: french fries, 
nuggets, fish sticks, lasagna