KitchenAid KEBS207D - Page 36

US Rising Your Oven
• When baking on two or three racks, use
the Convection Bake setting for more even
results. (You can, however, use only one
rack when convection baking.)
• To use three racks during convection
baking, place one rack in position 5 (the
highest position), another rack in position
1 (the closest to the oven bottom), and the
third rack in position 3. This allows all three
racks to be an equal distance apart for
better baking.
• Stagger cake pans or other utensils in
opposite directions on each rack when
three racks are used.
Roasting tips
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer or
temperature probe (see page 17) to
determine when meat has reached desired
degree of doneness. Insert the thermom¬
eter or probe into the center of the thickest
portion of the meat or inner thigh or breast
of poultry. For an accurate reading, the tip
of the thermometer or probe should not
touch fat, bone, or gristle.
• After reading the thermometer once,
push it further into the meat Vfe inch or more
and read again. If the temperature drops,
return the meat to the oven for more
cooking.
• Check pork and poultry with a thermo¬
meter in 2-3 places to ensure adequate
doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
• You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See convection roasting chart in your
convection oven cookbook for recom¬
mended roasting times and temperatures,
or use EASY CONVECT* Conversion
(see page 22).
• Use the convection roasting rack on the
broiler pan and grid (all included with your
oven). (The convection roasting rack rests
on the broiler pan and grid.) The long side
of the rack should be parallel with the oven
door for best heat distribution and airflow.
36