KitchenAid 30-Inch 4-Burner Dual Fuel Slide In Range, Architect® Series II Utilização E Cuidado

Changing the temperature when Variable Temperature Broiling 
allows more precise control when cooking. The lower the 
temperature, the slower the cooking. Thicker cuts and unevenly 
shaped pieces of meat, fish and poultry may cook better at lower 
broiling temperatures.

1. Close oven door.

2. Press BROIL once for FULL BROIL or twice for CENTER 

BROIL.

3. Press the number pads to set a temperature between 300°F 

and 500°F (149°C to 260°C).

4. Press START.

The temperature can be changed after this step. Press the 
number pads to reset the temperature, then press START.

5. Press OFF when finished.

For best results, place food 3" (7 cm) or more from the broil 
element. Times are guidelines only and may need to be adjusted 
for individual tastes. Recommended rack positions are numbered 
from the bottom (1) to the top (4). For diagram, see the 
“Positioning Racks and Bakeware” section.

*Place up to 9 patties, equally spaced, on broiler grid.

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.

Most foods can be cooked by lowering cooking temperatures 
25°F to 50°F (14°C to 28°C), and cooking time can be shortened 
by as much as 30 percent, especially for large turkeys and roasts.

■

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

■

Keep heat loss to a minimum by opening the oven door only 
when necessary.

■

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

■

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

■

Use a meat thermometer or the temperature probe to 
determine the doneness of meats and poultry. Check the 
temperature of pork and poultry in 2 or 3 places.

Convection cooking temperatures and times differ from those of 
standard cooking. Depending upon the selected category, 
EasyConvect™ conversion automatically may reduce the 
standard recipe temperature and/or time you input for convection 
cooking.

Foods are grouped into 3 general categories. Choose the 
category most appropriate for the food to be cooked. To ensure 
optimal cooking results, the oven will prompt a food check at the 
end of a non-delayed cook time. Use the following chart as a 
guide.

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

500°F 
(260°C)

14
16
18

Steak
1

¹⁄₂" (3.8 cm) thick

rare
medium

4
4

500°F 
(260°C)

23
28

1" (2.5 cm) thick
well-done

4

500°F 
(260°C)

16-18

Pork chops
1" (2.5 cm) thick

4

450°F 
(232°C)

25-28

Ham slice [precooked]

¹₂" (1.25 cm) thick
1" (2.5 cm) thick

4
4

500°F 
(260°C)

10-12
20-22

4

500°F 
(260°C)

8

Lamb chops
1" (2.5 cm) thick

4

400°F 
(204°C)

18-20

Chicken
bone-in pieces

3

500°F 
(260°C)

32

¹₂" (1.25 cm) thick
1" (2.5 cm) thick

3
3

350°F 
(177°C)

20
20-22

Baked potatoes, Chicken: whole and pieces

Meat loaf, Roasts: pork, beef and ham

(Turkey and large poultry are not included 
because their cook time varies.)

Biscuits, Breads: quick and yeast

Casseroles: including frozen entrées and 
soufflés

Convenience foods: french fries, nuggets, fish 
sticks, pizza

Pies: fruit and custard