KitchenAid THERMAL-CONVECTION KESC307 Guide D'utilisation Et D'entretien page 29

Using aluminum foil in the oven
(For baking)
NOTE: Do not line the oven bottom with
foil or other liners. It could affect the oven
surfact as well as the quality of your baking.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
• Use aluminum foil to catch spillovers
from pies or casseroles by placing foil on
the oven rack below. Foil should be tuned
up at edges and be at least 1 inch (2.5 cm)
larger than dish.
•
Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.
• Use narrow strips of foil to shield pie crust
edges if browning too quickly.
Convection baking tips
(CONVECTION BAKE pad)
• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
• Reduce recommended recipe oven
temperature by approximately 25°F (14°C).
See recipe adaption chart in your convec-
tion oven cookbook for recommended
temperatures.
All manuals and user guides at all-guides.com
U
sing and Caring for Your Oven
• For most recipes, you can reduce con-
NOTE: Cooking time may be longer when
you use more than one rack.
• When baking on two or three racks, use
• To use three racks during convection
• Stagger cake pans or other cookware in
Roasting tips
• Roast meats fat-side up in a shallow pan
• Use a roasting pan that fits the size of
• Spatter can be reduced by lining the
vection baking time compared to standard
baking times. See convection baking chart
in your convection oven cookbook for
recommended baking times.
the convection bake setting for more even
results. (You can, however, use only one
rack when convection baking.)
baking, place racks in position 5 (the
highest position), 3 and 1 (the closest to
the oven bottom). This allows all three
racks to be an equal distance apart for
better baking.
opposite directions on each rack when
three racks are used.
using a roasting rack.
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will result in
increased oven spatter.
bottom of the roasting pan with lightly
crushed aluminum foil.
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