KitchenAid KFRU488TSS Tips for Outdoor Grilling, Proofing Bread, Slow Cook Function

Proofing Bread

Proofing bread prepares dough for baking by activating the yeast. Check dough periodically for progress.

To Proof:

1.Cover dough with lightly oiled waxed paper and place temperature safe bowl(s) on rack.

2.Set control knob to PROOF setting.

3.Place vent on MOIST setting.

4.Verify doneness by pressing 2 fingers ¹⁄₂" (1.3 cm) into dough. If indentation remains, the dough is ready.

For second proofing of dough, repeat steps 1 through 4.

TIPS FOR OUTDOOR

GRILLING

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.

Slow Cook Function

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 SLOW COOK function in the warming drawer cooks food slowly at a low temperature over a long period of time, similar to a countertop slow cooker.

When the warming drawer is installed outdoors, the SLOW COOK function should not be used when the temperature is below 32°F (0°C).

There are 2 settings, Hi and Lo. Guidelines for cooking times are 4 to 5 hours for Hi and 8 to 10 hours for Lo. Smaller quantities of food may require less time, while larger quantities may require more time.

When slow cooking, use serving pans or oven-safe cookware.

Before slow cooking, thaw frozen foods completely.

IMPORTANT: Brown roasts thoroughly before starting to slow cook.

To Use:

1.Push in and turn control knob to the SLOW COOK zone and set the desired temperature, LO or HI. Preheating is not necessary.

2.Place food into warming drawer. Food should be placed directly on the bottom of the warming drawer. Do not use a rack.

3.Close the warming drawer. Be sure that the warming drawer is completely closed during operation.

4.Turn control knob to OFF when finished.

Before Grilling

■Thaw food items before grilling.

■Preheat grill on high (use all grill burners) 10 minutes. The hood must be closed during preheating. There is no need to use the back rotisserie burner for preheating. Preheating provides the high heat needed to brown and seal the juices.

■Shorten the preheat time when grilling high-fat cuts of meat or poultry, such as chicken thighs. This will help reduce flare-ups.

■Lightly oil the grill grates or the food when cooking low-fat cuts of meat, fish or poultry, such as lean hamburger patties, shrimp or skinless chicken breasts.

■Using too much oil can cause gray ash to deposit on food.

■Trim excess fat from meats prior to cooking to reduce flare-ups.

■Make vertical cuts at 2" (5 cm) intervals around the fat edge of meat to avoid curling.

■Add seasoning or salt only after the cooking is finished.

During Grilling

■Turn foods only once. Juices are lost when meat is turned several times.

■Turn meat just when juices begin to appear on the surface.

■Avoid puncturing or cutting the meats to test doneness. This allows juices to escape.

■It may be necessary to lower the heat setting for foods that cook a long time or are marinated or basted in a sugary sauce.

■If using a high flame, add barbecue sauce only during the last 10 minutes of cooking to avoid burning the sauce.

■The degree of doneness is influenced by the type of meat, cut of meat (size, shape and thickness), heat setting selected, and length of time on the grill.

■Cooking time will be longer with an open grill cover.

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