KitchenAid 1.4 cu. ft. Microwave 3.6 cu. ft. Ultima Cook™ Specialty Lower Oven Architect® Series Use & Care Manual
11
CONVECTION ROASTING CHART
Convection Broil
(on some models)
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back
on once the door is closed.
elements and fan will turn off immediately. They will come back
on once the door is closed.
To Convection Broil:
Before convection broiling, see “Broil Maxi/Econo” section for
general broiling guidelines. Position rack.
general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
1. Press CONVECTION BROIL.
Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the oven display
until oven is turned off.
until oven is turned off.
3. Press CANCEL OFF when finished cooking.
FOOD/
RACK
POSITION
RACK
POSITION
COOK TIME
(min. per
1 lb [454 g])
(min. per
1 lb [454 g])
OVEN TEMP.
INTERNAL
FOOD
TEMP.
FOOD
TEMP.
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
(boneless)
rare
medium
well-done
Rump,
Sirloin Tip
Roast
rare
medium
well-done
Sirloin Tip
Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
25-30
30-35
22-25
27-30
32-35
27-30
32-35
20-25
25-30
30-35
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)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
Rump
Roast
medium
well-done
well-done
25-35
30-40
30-40
325°F (163°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
(boneless)
Shoulder
Roast
Roast
30-40
35-40
325°F (163°C)
325°F (163°C)
160°F-170°F
(71°C-77°C)
(71°C-77°C)
160°F-170°F
(71°C-77°C)
(71°C-77°C)
Ham, Rack Position 2
Fresh
(uncooked)
(uncooked)
Fully
Cooked
Cooked
25-35
15-20
300°F (149°C)
300°F (149°C)
160°F (71°C)
160°F (71°C)
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well-done
Shoulder
Roast
medium
well-done
25-30
30-35
30-35
300°F (149°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
(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)
Turkey*, Rack Positions 1 or 2
13 lbs and
under
(5.85 kg)
under
(5.85 kg)
Over 13 lbs
(5.85 kg)
(5.85 kg)
10-15
10-12
300°F (149°C)
300°F (149°C)
180°F (82°C)
180°F (82°C)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs
(0.5-0.7 kg)
(0.5-0.7 kg)
50-60
325°F (163°C)
180°F (82°C)
*Do not stuff poultry when convection roasting.
A. Broil heat
B. Convection fan
B. Convection fan
FOOD/
RACK
POSITION
RACK
POSITION
COOK TIME
(min. per
1 lb [454 g])
(min. per
1 lb [454 g])
OVEN TEMP.
INTERNAL
FOOD
TEMP.
FOOD
TEMP.
B
A