KitchenAid KGRS202BSS 业主指南

The oven control system electronically regulates the oven heat 
levels during preheat and bake to maintain a temperature range for 
optimal cooking results. The bake burner cycles on and off in 
intervals. On convection range models, the fan may run while 
preheating and may be cycled on and off for short intervals during 
baking to provide the best results. This feature is automatically 
activated when the oven is in use.
The convection fan will not be on during the first 5 minutes of the 
cycle.

Before baking and roasting, position racks according to 
“Positioning Racks and Bakeware” section. When roasting, it is not 
necessary to wait for the oven preheat cycle to end before putting 
food in unless it is recommended in the recipe.

When START is pressed, “LO” will be displayed and the oven will 
begin preheating. Once 100ºF (38ºC) is reached, the display 
temperature will increase as the actual temperature of the oven 
increases. When the preheat temperature is reached, a tone will 
sound, and the selected temperature will appear on the display. 
The time necessary to preheat the oven to 350°F (177°C) will be 
approximately 15 minutes, depending on the model. Factors that 
have an impact on preheat times are: room temperature, starting 
oven temperature, quality of the gas supply, and the number of 
oven racks. Unused oven racks can be removed prior to preheating 
your oven to reduce preheat time.

When broiling, preheat the oven for 5 minutes before putting food 
in unless recommended otherwise in the recipe. Position food on 
grid in a broiler pan, then place it in the center of the oven rack. 

IMPORTANT: Close the door to ensure proper broiling 
temperature. 
Changing the temperature when Custom Broiling allows more 
precise control when cooking. The lower the broil setting, the 
slower the cooking. Thicker cuts and unevenly shaped pieces of 
meat, fish and poultry may cook better at lower broil settings. Use 
racks 6 or 7 for broiling. Use rack position 6 if using the roll-out 
rack. Refer to the “Positioning Racks and Bakeware” section for 
more information.

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For best results, use a broiler pan and grid. It is designed to 
drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered. 
Please refer to the “Accessories” section for more information.

NOTE: Odors and smoke are normal the first few times the oven is 
used or if the oven is heavily soiled.

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 helps maintain a 
consistent temperature throughout the oven, cooking foods more 
evenly, crisping surfaces while sealing in moisture and yielding 
crustier breads.
During convection cooking, the bake and broil burners, convection 
(true convection only) element and fan cycle on and off in intervals 
to maintain the oven temperature, while the fan circulates the hot 
air.
NOTE: The convection fan will turn on approximately 5 minutes 
into any convection cycle.
If the oven door is opened during convection cooking, the fan will 
turn off immediately. It will come back on when the oven door is 
closed.
NOTE: The oven door must be closed for convection broiling.

Position the racks according to the “Positioning Racks and 
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower 
temperature or at a shorter time. These adjustments can be made 
using the following chart or by using the EasyConvect™ 
Conversion feature on your range.

Reduce the standard baking temperature 
25°F (15°C)

Use standard recipe temperature. Cooking time 
may be reduced by 15-30% with Convect Roast 
so the food should be checked for doneness early.

Use standard recipe temperature. Cooking time 
may be reduced so the food should be checked 
for doneness early.