KitchenAid 24" Double Wall Oven with True Convection Utilização E Cuidado

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 13 to 19 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.
Before baking and roasting, position racks according to the 
“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.

Broiling

When broiling, preheat the oven for 2 minutes before putting food 
in 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. 
Close the oven door to ensure proper broiling temperature.
NOTE: Odors and smoke are normal the first few times the oven is 
used or if the oven is heavily soiled.
Changing the temperature when 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. Place the food 
in the upper or lower oven. Refer to the “Positioning Racks and 
Bakeware” section for more information.
On lower settings, the broil element will cycle on and off to maintain 
the proper temperature.

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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. 

Convection Cooking - Upper Oven Only

During convection cooking, the fan provides hot air circulation 
throughout the oven. The movement of heated air around the food 
can help to speed up cooking by penetrating the cooler outer 
surfaces. Food cooks more evenly, browning and crisping outer 
surfaces while sealing moisture inside.
During the Convect function, the ring element, bake and broil 
elements, and the fan operate to heat the oven cavity. If the oven 
door is opened during convection cooking or preheating, the fan 
turns off immediately and the element(s) will turn off after 
30 seconds. Once the door is closed, the element(s) will turn back 
on.
NOTE: It is normal for the convection fan to run during non-
convection cycles as well as during preheat.

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It is important not to cover foods so that surface areas remain 
exposed to the circulating air, allowing browning and crisping.

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Keep heat loss to a minimum by only opening the oven door 
when necessary. It is recommended to use the oven light to 
monitor cooking progress.

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Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

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Test baked goods for doneness a few minutes before the 
minimum cooking time with a method such as a toothpick.

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Use a meat thermometer to determine the doneness of meats 
and poultry. Check the temperature of pork and poultry in 2 or 3 
different places, including the thickest part.

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Before convection cooking, position the rack(s) according to 
the “Positioning Racks and Bakeware” section.

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When using more than one rack, position bakeware/cookware 
on the racks to allow movement of the fan circulated air around 
the food. See the “Positioning Racks and Bakeware” section. 

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If the oven is full, extra cooking time may be needed.

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For optimal cooking results, do not cover food.

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When roasting poultry and meat, use a broiler pan and grid. It is 
not necessary to wait for the oven to preheat, unless 
recommended in the recipe.

To order a broiler pan, see the “Assistance or Service” section.

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