KITCHENAID KEHV309 - Manual (Page 12)

12
Swiss Steak 17 1-2 lbs (454 g-1 kg) in 0.25 lb (113 g) increments. Follow recipe instructions,
browning meat in a skillet. Place meat in baking dish. Add other recipe ingredients
to dish. Place convection grid on turntable, then baking dish on grid.
Lamb
Leg of Lamb, Boneless 26 1-2.5 lbs (454 g-1 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put leg of lamb in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place convection grid on turntable, then baking dish on grid.
Pork
Ham, Fully Cooked, Boneless 25 1-4.5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments . Shake 1 tbs (15 mL) of flour in
oven bag. Put ham and 0.5 cup (125 mL) water in bag. Close with plastic tie and
cut 6 small slits in top of bag. Place in baking dish. Place convection grid on
turntable, then baking dish on grid.
Pork Chops, Bone-in, 3/4" (2 cm) thick 23 0.4-1.5 lbs (181-680 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Pork Chops, Boneless, 3/4" (2 cm) thick 24 0.3-1.6 lbs (136 g-2 kg) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Pork Roast, Bone-in 21 2.5-4.5 lbs (1-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in oven
bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top of bag.
Place in baking dish. Place convection grid on turntable, then baking dish on grid.
Pork Roast, Boneless 22 1-5 lbs (454 g-2.3 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable, then baking dish on
grid.
POULTRY
Chicken Breasts, Boneless, Skinless 12 0.2-2 lbs (91-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Chicken Breast Tenders, Frozen 54 5 to 20 pieces. Arrange on crisper pan. Place on turntable.
Chicken Nuggets, Frozen 55 6 to 26 pieces. rrange on crisper pan. Place on turntable.
Chicken Pieces, Bone-in, with Skin 11 0.5-2 lbs (227-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Chicken Wings, Buffalo Hot, Frozen 49 0.5-1.5 lbs (227-680 g) in 0.25 lb (113 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Chicken, Whole 10 3-5.5 lbs (1.3-2.5 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put chicken in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable, then baking dish on
grid.
Cornish Hens 15 1.5-4.5 lbs (680 g-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put hen(s) in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable and baking dish on
grid.
Turkey Breast, Bone-in 14 2-6.5 lbs (907 g-3 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put breast in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable, then baking dish on
grid. If dish with turkey is too tall, do not use grid.
Turkey, Whole, Unstuffed 13 10-12 lbs (4.5-5.5 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put turkey in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable, then baking dish on
grid. If dish with turkey is too tall, do not use grid.
FOOD CODE QUANTITY OR WEIGHT — INSTRUCTIONS