KitchenAid YKGST307, YKGSC308 Oven Half-Rack with Removable Insert, Bakeware, Meat Thermometer

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF	POSITION ON RACK
PAN(S)
1	Center of rack.
2	Side by side or slightly staggered.
3 or 4	Opposite corners on each rack. Make sure
	that no bakeware piece is directly over
	another.

Oven Half-Rack with Removable

Insert

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2

1.Removable Insert

2.Oven Half-Rack

The Oven Half-Rack with Removable Insert maximizes space. When the 2 racks are attached, they make a full rack. The insert can also be removed to provide room for large items such as a turkey or casseroles.

The insert can also be used on the counter for a cooling rack.

Do not place more than 25 lbs. (11.3 kg) on the oven half-rack or on the removable insert piece

Before Self-Cleaning, remove the Oven Half-Rack with Removable Insert to keep it shiny and easy to slide. See the “General Cleaning” section in the Use and Care Guide for more information.

To Use Oven Half-Rack with Removable Insert:

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2

1.Oven Half-Rack (Removable Insert not shown)

2.Full Oven Rack

1.Place a full rack on position 1 or 2, and the half rack on position 3 or 4.

2.Place large items on the right-hand side of the full rack.

3.Place deeper, covered dishes on the left side of the full rack.

4.Place shallow dishes on the half-rack.

5.When finished cooking, carefully remove items.

Bakeware

The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/	RECOMMENDATIONS
RESULTS
Light colored	■ Use temperature and time
aluminum	recommended in recipe.

■Light golden crusts

■Even browning

Dark aluminum		■	May need to reduce baking
and other			temperatures 25°F (15°C).
bakeware with		■	Use suggested baking time.
dark, dull and/or
nonstick finish		■	For pies, breads and casseroles, use
■	Brown, crisp		temperature recommended in recipe.
	crusts	■	Place rack in center of oven.
Insulated cookie		■	Place in the bottom third of oven.
sheets or baking		■	May need to increase baking time.
pans
■	Little or no
	bottom
	browning
Stainless steel		■	May need to increase baking time.

■Light, golden crusts

■Uneven browning

Stoneware ■ Follow manufacturer’s instructions.

■Crisp crusts

Ovenproof	■ May need to reduce baking
glassware,	temperatures 25°F (15°C).
ceramic glass or
ceramic
■ Brown, crisp
crusts

Meat Thermometer

On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance.

■Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

■After reading the thermometer once, push it into the meat

¹⁄₂ in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■Check all meat in 2 or 3 places.

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