KitchenAid 30-Inch 4-Element Induction Slide-In Convection Range with Baking Drawer 使用和维护

Baking and Roasting

Preheating

When beginning a Bake, Convect Bake, or Convect Roast cycle, 

the oven will begin preheating after Start is pressed. The oven 

will take approximately 12 to 15 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.

Oven Temperature

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.

Temperature Management System

The Temperature Management System electronically regulates the 

oven heat levels during preheat and Bake to maintain a precise 

temperature range for optimal cooking results. The bake and broil 

elements or burners cycle on and off in intervals. On convection 

range models, the fan will run while preheating and may be cycled 

on and off for short intervals during Bake to provide the best 

results. This feature is automatically activated when the oven is  

in use.
Before baking and roasting, position racks according to 

“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.

Steam Bake

The Steam Bake function works in conjunction with the steam 

rack to provide additional moisture during baking. The steam rack 

contains a water reservoir, which heats up and releases steam 

in to the oven cavity during the Steam Bake cycle. There are 3 

preprogrammed food options to choose from: Breads, Desserts, 

and Fish as well as a Refresh/Reheat option.
For best performance, place the steam rack in the lowest available 

rack position in the cavity and pour 1½ cups (350 mL) of water  

into the reservoir. Do not fill past the MAX level indicated on  

the reservoir.
After the Steam Bake cycle is complete, some water may remain 

in the reservoir. This is normal. Wait for the oven to cool and 

discard the water.

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.
IMPORTANT: Close the door to ensure proper broiling 

temperature.
Changing the temperature when broiling allows more precise 

control when cooking. The lower the broil setting is, the slower  

the cooking. Thicker cuts and unevenly shaped pieces of meat, 

fish, and poultry may cook better at lower broil settings. Use rack 

6 or 7 for broiling. 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. See the “Accessories” section.

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. When using Manual Convect modes, reduce the 

time and temperature when setting the oven. Use the following 

chart 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