KitchenAid 30-Inch 5-Burner Dual Fuel Convection Slide-In Range with Baking Drawer Utilização E Cuidado

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 baking or roasting, the bake, broil, and 

convection elements cycle on and off in intervals while the fan 

circulates the hot air. During convection broiling, the broil and 

convection elements cycle on and off.
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.
With convection cooking, most foods can be cooked at a lower 

temperature and/or a shorter cooking time than in a standard 

thermal oven. Depending upon the selected cooking mode, 

EasyConvect™ conversion can automatically reduce the standard 

recipe temperature and/or time you input for convection cooking. 

If you choose not to use the EasyConvect™ conversion, use the 

following table as a guide.

Convection Bake

25°F (15°C) lower temperature, 

possible shortened cooking time

Convection Roast

Cooking time shortened by up to 30%

Convection Broil

Shortened cooking time

Convect Options
Convect Bake - multiple-rack baking or cookies, biscuits, breads, 

casseroles, tarts, tortes, cakes
Convect Roast - whole chicken or turkey, vegetables, pork roasts, 

beef roasts
Convect Broil - thicker cuts or unevenly shaped pieces of meat, 

fish, or poultry

Proofing Bread

Proofing bread prepares the dough for baking by activating  

the yeast. Follow the recipe directions as a guide. Proof should  

be used for fresh dough, thawed dough, and for the first and 

second rise.

To Proof:

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 120°F (49°C), 

“Oven Cooling” will be displayed until the temperature is less than 

120°F (49°C).
1.  Press PROOF.
2.  Press START.

Let the dough rise until nearly doubled in size. Proofing time 

may vary depending on dough type and quantity.

3.  Press CANCEL UPPER 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 120°F (49°C), 

the display will indicate “Oven Cooling” until the temperature 

is below 120°F (49°C).

Cook Time

To Set a Timed Cook:

1.  Press BAKE or BROIL or press an Easy Convect function.
2.  Press the number keypads to enter a temperature other than 

the one displayed.

3.  Press COOK TIME. The Cook Time oven indicator light will  

light up.

4.  Press the number keypads to enter the length of time to cook.
5.  Press START. The display will count down the time. When the 

time ends, the oven will shut off automatically.

6.  Press CANCEL for the desired oven to clear the display.

To Set a Delayed Timed Cook:

1.  Press BAKE or BROIL or press an Easy Convect function.
2.  Press the number keypads to enter a temperature other than 

the one displayed.

3.  Press COOK TIME. The Cook Time oven indicator light will  

light up.

4.  Press number keypads to enter the length of time to cook.
5.  Press DELAY START.
6.  Press number keypads to enter the number of hours and/or 

minutes you want to delay the start time.

7.  Press START.
When the start time is reached, the oven will automatically turn 

on. The temperature and/or time settings can be changed anytime 

after the oven turns on by repeating steps 2 through 4. When the 

set cook time ends, the oven will shut off automatically.
8.  Press CANCEL for the desired oven to clear the display.