KitchenAid KECC507, KECC568 manual Keep Warm Function, Home Canning, Cookware Characteristics

Keep Warm Function

(on Electronic Touch Control models)

WARNING

Food Poisoning Hazard

Do not let food sit for more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

The Keep Warm Function can be used to keep cooked foods warm, and may be used whether or not the other surface cooking zones are in use.

It is not recommended for heating cold foods. When the Keep Warm Function is in use, it will not glow red like the cooking zones, but the indicator light will glow on the control panel.

Use only cookware and dishes recommended for oven and cooktop use, and that have flat bottoms to make direct contact with the cooktop surface. Use pot holders or oven mitts to remove cookware.

Cover all foods with a lid or aluminum foil. Do not use plastic wrap to cover food, as it may melt onto the cooktop surface. When warming baked goods, allow a small opening in the cover for moisture to escape.

Food quality may deteriorate if food is kept on the Keep Warm Function for an extended period. For best results, keep food warm for no longer than 30 to 45 minutes.

On models with touch controls, the Keep Warm element is available on all surface cooking areas, and can be used as either an element for warming foods, or for normal element operation.

To Use:

1.Touch ON/OFF.

2.Touch the “up” arrow twice for KEEP WARM.

3.When finished cooking, touch ON/OFF to turn surface cooking area off.

Home Canning

When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.

■Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than 1 in. (2.5 cm) outside the cooking area.

■Do not place canner on two surface cooking areas, elements or surface burners at the same time.

■Use only flat-bottomed canners.

■For more information, contact your local U.S. Government Agricultural Department Extension Office. In Canada, contact Agriculture Canada. Companies that manufacture home canning products can also offer assistance.

Cookware

IMPORTANT: Never leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides, a well- fitting lid and the material should be of medium-to-heavy thickness.

Rough finishes may scratch the cooktop. Aluminum and copper may be used as a core or base in cookware. However, when used as a base it can leave permanent marks on the cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum.

Use the following chart as a guide for cookware material characteristics.

COOKWARE	CHARACTERISTICS
Aluminum	■ Heats quickly and evenly.
	■ Suitable for all types of cooking.
	■ Medium or heavy thickness is best for
		most cooking tasks.
Cast iron	■ Heats slowly and evenly.
	■ Good for browning and frying.
	■ Maintains heat for slow cooking.
Ceramic or	■	Follow manufacturer’s instructions.
Ceramic glass	■ Heats slowly, but unevenly.
	■ Ideal results on low to medium heat
		settings.
Copper	■ Heats very quickly and evenly.
Earthenware	■	Follow manufacturer’s instructions.
	■ Use on low heat settings.
Porcelain enamel-	■ See stainless steel or cast iron.
on-steel or cast
iron
Stainless steel	■ Heats quickly, but unevenly.
	■ A core or base of aluminum or copper on
		stainless steel provides even heating.

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