KitchenAid KSEG950ESS Use and Care Manual download pdf (Page 15)

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, the slower the

cooking. Thicker cuts and unevenly shaped pieces of meat, fish

and poultry may cook better at lower broil settings. Use racks 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.

■ 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. See the “Accessories” section.

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.

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.

Proofing Bread

Proofing bread prepares the dough for baking by activating the

yeast. Follow the recipe directions as a guide. Proof should be

used for fresh dough, thawed dough, and for the first and second

rise.

To Proof:

Before first proofing, place the dough in a lightly greased bowl and

cover loosely with wax paper, coated with shortening. Place on

rack guide 2 and close the oven door.

NOTE: If the temperature of the oven is greater than 120°F (49°C),

“Oven Cooling” will be displayed until the temperature is less than

120°F (49°C).

1. Press PROOF.

2. Press START.

Let the dough rise until nearly doubled in size. Proofing time

may vary depending on dough type and quantity.

3. Press CANCEL when finished proofing.

Before second proofing, shape the dough, place it in baking pan(s)

and cover loosely. Follow the same placement and control steps

above. Before baking, remove the cover.

NOTE: If the oven temperature is greater than 120°F (49°C), the

display will indicate “Oven Cooling” until the temperature is below

120°F (49°C).

Convection Mode Time/Temp. 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

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 47 48

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KitchenAid KSEG950ESS Use and Care Manual Page 15

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