KITCHENAID 30 Inch Slide-In Induction Range Owners Guide - Manual (Page 26)

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 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.
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 into
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 1 1 /
2
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.
A. Steam rack
B. Water reservoir
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. Please refer to the Quick Start Guide for contact
information.
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. Depending upon the selected cooking mode,
EasyConvect ™ conversion can automatically reduce the standard
recipe temperature and/or time you input for convection cooking. If
you choose not to use the EasyConvect ™ conversion, use the
following table as a guide.
Convection Mode Time/Temperature Guidelines
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
Air Fry Basket
Part of what makes air fryers so efficient at crisping up your food
has to do with the perforated basket that is designed for air frying.
The air fry basket allows the hot air to circulate thoroughly on the
entire surface of the food.
When using the Air Fry feature, position the air fry basket on top of
a large baking sheet to collect crumbs, oil and mitigate smoke.
Place the basket and sheet in the rack position 4 of the oven to
increase air flow and circulation. Refer to Positioning Racks and
Bakeware for more details. Avoid using more than one basket to
avoid uneven cooking.
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