KitchenAid KFGC558JBK Guide D'utilisation page 21

CONVECTION COOKING
Convection cooking can
cook foods more evenly and
faster than regular cooking.
The convection elements
are located in the rear
of the oven cavity. They are
assisted by the convection
fans to provide balanced,
efficient heating.
CONVECT BAKE
The Convection Bake mode uses multiple elements and a fan
to circulate hot air throughout the oven, resulting in baking
10–20% faster than traditional baking.
Know Your Convect Bake Mode
When cooking an oven meal with several different types
■
of foods, be sure to select recipes that require similar
temperatures. Cookware should sit in the oven with at least
2" (5.1 cm) of space between the cookware and the sides of
the oven.
If the oven door is opened during convection baking, the
■
fans turn off immediately when the door is opened and
turn on immediately when the door is closed. Convection,
bake, and broil elements will turn off approximately 30
seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
Check food at shortest recommended package or recipe
■
time. Allow more time for baking when using multiple racks.
Use cookie sheets with no sides to allow air to move freely
■
around the food.
AUTO CONVECT CONVERSION
Convection modes use additional elements and fans to
distribute temperatures evenly throughout the cavity. As a result,
baking temperatures and/or times may differ from traditional
recipes and packaged goods instructions. Auto Convect
Conversion automatically reduces the standard recipe time and
temperature for convection cooking.
NOTE: Available in the KitchenAid™ app.
1
2
3
4
Convection fans
1
Broil element
2
Convection element
3
Bake element
4
USING YOUR OVEN
CONVECT ROAST
Convect roast can be used
for roasting meats, poultry
and vegetables. During
convect roast, the broil,
convect, and bake elements
will cycle on and off in
intervals to maintain oven
temperature, while the fan
circulates the hot air. It is not
necessary to reduce oven
temperature when using the
Convect Roast mode.
If the oven door is opened
during convection roasting,
the fans turn off immediately
and turn on immediately
when the door is closed.
Bake, broil, and convect
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
The cook time should be reduced 15-30%; however, food
■
should be checked early to avoid over-cooking.
For best results, use a broiler pan and grid designed to drain
■
juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See "Assistance or Service" section to order.
To Use Convect Roast:
Before using convect roast, see the "Positioning Racks and
Bakeware" section. It is not necessary to wait for the oven to
preheat before putting food in, unless recommended in the
recipe.
1. Place food in oven.
2. Turn the Mode Knob to Convect Roast.
3. Turn the Temperature Knob to the desired cooking
temperature.
4. Press the Start Button to begin cooking or preheating oven.
5. Turn the Temperature Knob to the OFF position to turn off the
oven.
CONVECT PASTRY
This mode promotes maximum rise of flaky, delicate dough
and finishing with the right balance of heat to promote golden
browning. Convect pastry is ideal for single or multi-rack baking
of cream puffs, turnovers and croissants.
1
2
3
4
Convection fans
1
Broil element
2
Convection element
3
Bake element
4
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