KitchenAid KFGS530ESS-SS 用户指南

Baking and Roasting

When beginning a Bake, Convect Bake or Convect Roast cycle, the 
oven will begin preheating after Start is pressed. The oven will take 
approximately 12 to 15 minutes to reach 350°F (177°C) with all of 
the oven racks provided with your oven inside the oven cavity. 
Higher temperatures will take longer to preheat. The preheat cycle 
rapidly increases the oven temperature. The actual oven 
temperature will go above your set temperature to offset the heat 
lost when your oven door is opened to insert food. This ensures that 
when you place your food in the oven, the oven will begin at the 
proper temperature. Insert your food when the preheat tone sounds. 
Do not open the door during preheat before the tone sounds.

While in use, the oven elements will cycle on and off as needed to 
maintain a consistent temperature, but they may run slightly hot or 
cool at any point in time due to this cycling. Opening the oven door 
while in use will release the hot air and cool the oven which could 
impact the cooking time and performance. It is recommended to 
use the oven light to monitor cooking progress.
NOTE: On models with convection, the convection fan may run in 
the non-convection bake mode to improve oven performance.

The Temperature Management System electronically regulates the 
oven heat levels during preheat and bake to maintain a precise 
temperature range for optimal cooking results. The bake and broil 
elements or burners cycle on and off in intervals. On convection 
range models, the fan will run while preheating and may be cycled 
on and off for short intervals during bake to provide the best 
results. This feature is automatically activated when the oven is in 
use.
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.

The Steam Bake function works in conjunction with the steam rack 
to provide additional moisture during baking. The steam rack 
contains a water reservoir which heats up and releases steam in to 
the oven cavity during the steam bake cycle. There are 
3 preprogrammed food options to choose from: Breads, Desserts 
and Fish, as well as a Refresh/Reheat option.

For best performance, place the steam rack in the lowest available 
rack position in the cavity and pour 1½ cups (350 mL) of water into 
the reservoir. Do not fill past the MAX level indicated on the 
reservoir. 

After the steam bake cycle is complete, some water may remain in 
the reservoir. This is normal. Wait for the oven to cool and discard 
the water.

Broiling

No preheating is necessary, unless recommended otherwise in the 
recipe. Position food on grid in a broiler pan, and 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.

Convection Cooking

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.

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