Kawasaki KX 450F - 2010 Use And Care Manual - page 9
17
N
Naattu
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Aiirrffllo
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w B
Baakkiin
ng
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This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This type of baking is only
recommended for single-rack baking.
C
Co
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nvve
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n B
Baakkiin
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For all convection functions, the convection fan switch on the right side
of the control panel must be turned “ON”.
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible . . . a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. With
this heating method, foods can be baked and roasted at the same time
with minimal taste transfer, even when different dishes are involved,
such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food.
R
Raacckk P
Po
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Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges
have five rack positions and the 24” deep models have an additional
6th rack position. Position 5 or 6 (depending on the model) is the
farthest from the oven bottom. Position 1 is the closest to the oven
bottom. The racks can be easily removed and arranged at various
levels. For best results with conventional baking, do not use more than
one rack at a time. It is also recommended when using two racks, to
bake with the racks on position 4 and 2.
16
K
Kiittcch
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Eq
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d M
Me
ettrriiccss
Measure
Equivalent
Metric*
1 tablespoon
3 teaspoons
15 mL
2 tablespoons
1 ounce
30 mL
1 jigger
1 1/2 ounces
45 mL
1/4 cup
4 tablespoons
60 mL
1/3 cup
5 tbsp. plus 1 tsp.
80 mL
1/2 cup
8 tablespoons
125 mL
1 cup
16 tablespoons
250 mL
1 pint
2 cups
30 grams
1 pound
16 ounces
454 grams
2.21 pounds
35.3 ounces
1 kilogram
*Rounded for easier measuring
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Each oven has a temperature control dial.
The control can be set at any temperature
from 150
0
F to 550
0
F, or broil Always be
sure the controls are in the “Off” position
when the oven is not in use.
N
Naattu
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Baakkiin
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P
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Preheating the oven is not necessary when using temperatures below
250
0
F. For best results, it is extremely important that you preheat the
oven when baking cakes and other items that have critical baking
temperatures. After the temperature control has been set, the Oven
Indicator light goes out when the oven reaches that temperature.
Preheating takes no longer than 10-15 minutes.