KitchenAid 1.4 cu. ft. Microwave 4.1 cu. ft. True Convection Lower Oven Utilização E Cuidado
12
To Convection Roast:
Before convection roasting, position the racks according to the
“Positioning Racks and Bakeware” section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe. Use the roasting rack on top of the
broiler pan and grid.
“Positioning Racks and Bakeware” section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe. Use the roasting rack on top of the
broiler pan and grid.
1. Press CONVECTION ROAST.
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
“Lo°” will appear on the lower oven display if the actual oven
temperature is under 170°F (77°C).
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
lower oven display will show the oven temperature increasing
in 5° increments.
lower oven display will show the oven temperature increasing
in 5° increments.
When the set temperature is reached, if enabled, one tone will
sound.
sound.
3. Press LOWER OVEN CANCEL when finished cooking.
CONVECTION ROASTING CHART
1. Roasting rack
2. Broiler grid
3. Broil pan
2. Broiler grid
3. Broil pan
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.
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.