KitchenAid YKERS507, YKERC507 manual ConvectionCooking, Total, Time, Min

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Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.

Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Broiling uses direct radiant heat to cook food. Use MAXI/ECONO for broiling regular-sized and smaller cuts of meat, poultry and fish. MAXI Broil uses both top elements for maximum browning coverage of foods. Broil Econo uses the inner element for browning coverage only in the center of foods.

Before broiling, position rack according to Broiling chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Press BROIL.

On some models, press once for Broil Maxi and twice for Broil Econo.

2.Press START.

3.Press CANCEL OFF when finished.

Variable Temperature Broiling (on some models)

Changing the temperature when Variable Temperature Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

To Vari Broil:

1.Press BROIL.

On some models, press once for Broil Maxi and twice for Broil Econo.

2.Press the number pads to set a temperature between 170°F to 325°F (77°C to 163°C).

3.Press START.

The temperature can be changed after this step. START does not need to be pressed again.

4.Press CANCEL/OFF when finished.

Broiling chart

For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

 

RACK

 

TOTAL

 

 

TIME

FOOD

POSITION

TEMP

MIN.

 

 

 

 

Steak

 

 

 

1 in. (2.5 cm) thick

 

 

 

medium rare

4

500°F

16

medium

4

(260°C)

21

well done

4

 

25

 

 

 

 

Steak

 

 

 

1¹⁄₂ in. (3.8 cm) thick

 

 

 

rare

4

500°F

23

medium

4

(260°C)

28

 

 

 

 

*Ground meat patties

 

 

 

³⁄₄ in. (2 cm) thick

 

500°F

 

well done

5

(260°C)

8-12

 

 

 

 

Pork chops

 

 

 

1 in. (2.5 cm) thick

4

450°F

25-28

 

 

(232°C)

 

 

 

 

 

Ham slice [precooked]

 

 

 

¹₂ in. (1.25 cm) thick

4

500°F

10-12

1 in. (2.5 cm) thick

4

(260°C)

20-22

 

 

 

 

Frankfurters

4

500°F

8

 

 

(260°C)

 

 

 

 

 

Lamb chops

 

400°F

 

1 in. (2.5 cm) thick

4

(204°C)

18-20

 

 

 

 

Chicken

 

500°F

 

bone-in pieces

3

(260°C)

32

 

 

 

 

Fish

 

 

 

1/2 in. (1.25 cm) thick

3

350°F

20

1 in. (2.5 cm) thick

3

(177°C)

20-22

* Place up to 9 patties, equally spaced, on broiler grid.

ConvectionCooking

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 maintains a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (-3°C to 10°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.

Keep heat loss to a minimum by only opening the oven door when necessary.

Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.

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Contents SELF-CLEANING Electric Range Use &CareGuideModels KERC507 YKERC507 YKERS507 9753843D Table of Contents TheAnti-TipBracket Range SafetyImportant Safety Instructions For units with ventilating hood For self-cleaning rangesRange Parts and FeaturesParts and Features Control PanellCeramic Glass Power on LightsCooktop USE CooktopControlsTo Use Single SimmerFeatureDual-CircuitElement Warming ElementTo Replace CoilElements Burner BowlsLift-upCooktop To RemoveCookware Characteristics HomeCanningCookware Displays CancelOffElectronic Oven Control StartFahrenheitandCelsius TimerOvenTemperatureControl TonesBakeware Before UsingAluminumFoil PositioningRacks andBakewareOven USE MIN ConvectionCookingTotal TimeTo Convection Roast ConvectionBakeConvectionRoast To Convection BakeTo Convection Broil Convection BroilTo Set Cycle ConvectFullMealEasyconvect Conversion To UseSabbathMode TemperatureProbe DehydratingProofing Bread TimedCooking To Set a Cook TimeTo Set a Cook Time and Stop Time Range Care Self-CleaningCycleCooktop Controls GeneralCleaningExterior Porcelain Enamel Surfaces Stainless Steel on some modelsCooktopLight OvenLights Oven DoorStorageDrawer Troubleshooting Assistance or Service Inthe U.S.ACanada KitchenAid will not pay for ONE-YEAR Full WarrantySecond Through Fifth Year Full Warranty Sixth Through Tenth Year Limited Warranty

YKERC507, YKERS507, KERC507 specifications

The KitchenAid KERC507, YKERS507, and YKERC507 are advanced range ovens tailored for modern kitchens, boasting a combination of style, efficiency, and cutting-edge technology. These models are designed to deliver exceptional cooking performance while enhancing the overall aesthetic of your culinary space.

One of the standout features of these KitchenAid ranges is their powerful cooking capabilities, characterized by a versatile oven with multiple cooking modes. The convection feature ensures that heat is distributed evenly throughout the oven, resulting in perfectly baked goods whether you're roasting vegetables or baking delicate pastries. This technology also reduces cooking times, making meal preparation quicker and more efficient.

Another notable attribute of these KitchenAid models is the precise temperature control provided by their digital oven controls. Home chefs can confidently bake, broil, and roast at exact temperatures, ensuring consistent and mouthwatering results with every dish. The intuitive controls allow for easy programming and adjustments, catering to a wide variety of cooking styles and preferences.

The design of the KERC507, YKERS507, and YKERC507 ranges combines elegance and functionality. With stainless steel finishes and sleek lines, they seamlessly fit into any kitchen décor. The spacious oven interior features multiple racks that can be adjusted to accommodate various dish sizes, optimizing cooking flexibility.

Safety and convenience are paramount in the design of these ranges. The auto shut-off feature provides peace of mind by turning off the oven after a specified period, reducing the risk of accidents. Additionally, the Stay-In-Function maintains the oven temperature steady while you prepare your dishes, ensuring that everything is cooked to perfection without the need for constant monitoring.

Cleaning is made hassle-free through the self-cleaning option, which employs high-temperature cycles to burn off food residues, leaving the oven clean with minimal effort. This feature not only saves time but also enhances the overall longevity of the appliance.

In summary, the KitchenAid KERC507, YKERS507, and YKERC507 range ovens are a delightful blend of innovative technology, aesthetic appeal, and superior cooking performance. Ideal for both novice and experienced home cooks, these appliances are designed to elevate your culinary experience while fitting seamlessly into your kitchen's design. Whether baking, roasting, or broiling, these ranges deliver excellent results, making them a worthy addition to any home.