KitchenAid YKDRS807 Convection Cooking, EasyConvect Conversion, Variable Temperature Broiling

Page 17

Variable Temperature Broiling

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 Use:

1.Close oven door.

2.Press BROIL once for FULL BROIL or twice for CENTER BROIL.

3.Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C).

4.Press START.

The temperature can be changed after this step. Press the number pads to reset the temperature, then press START.

5.Press OFF when finished.

BROILING CHART

For best results, place food 3" (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 (4). For diagram, see the “Positioning Racks and Bakeware” section.

FOOD

RACK

TEMP.

TOTAL

 

POSITION

 

TIME

 

 

 

MIN.

 

 

 

 

Steak

 

 

 

1" (2.5 cm) thick

 

 

 

medium rare

4

500°F

14

medium

4

(260°C)

16

well-done

4

 

18

 

 

 

 

Steak

 

 

 

1¹⁄₂" (3.8 cm) thick

 

 

 

rare

4

500°F

23

medium

4

(260°C)

28

 

 

 

 

Ground meat patties*

 

 

 

1" (2.5 cm) thick

 

500°F

 

well-done

4

(260°C)

16-18

 

 

 

 

Pork chops

 

 

 

1" (2.5 cm) thick

4

450°F

25-28

 

 

(232°C)

 

 

 

 

 

Ham slice [precooked]

 

 

 

¹₂ " (1.25 cm) thick

4

500°F

10-12

1" (2.5 cm) thick

4

(260°C)

20-22

 

 

 

 

Frankfurters

4

500°F

 

 

 

(260°C)

8

 

 

 

 

Lamb chops

 

400°F

 

1" (2.5 cm) thick

4

(204°C)

18-20

 

 

 

 

Chicken

 

500°F

 

bone-in pieces

3

(260°C)

32

 

 

 

 

Fish

 

 

 

¹₂ " (1.25 cm) thick

3

350°F

20

1" (2.5 cm) thick

3

(177°C)

20-22

 

 

 

 

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

Convection Cooking

(on some models)

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 helps maintain 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 (14°C to 28°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 with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.

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

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

Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.

Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

EasyConvect™ Conversion

(on some models)

Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EasyConvect™ conversion automatically may reduce the standard recipe temperature and/or time you input for convection cooking.

Foods are grouped into 3 general categories. Choose the category most appropriate for the food to be cooked. To ensure optimal cooking results, the oven will prompt a food check at the end of a non-delayed cook time. Use the following chart as a guide.

SETTING

FOODS

 

 

MEATS

Baked potatoes, Chicken: whole and pieces

 

Meat loaf, Roasts: pork, beef and ham

 

(Turkey and large poultry are not included

 

because their cook time varies.)

 

 

BAKED

Biscuits, Breads: quick and yeast

GOODS

Cakes and Cookies

 

 

Casseroles: including frozen entrées and

 

soufflés

 

Fish

 

 

OTHER

Convenience foods: french fries, nuggets, fish

FOODS

sticks, pizza

 

Pies: fruit and custard

 

 

17

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Contents Dual Fuel Range Table DES Matières Table of ContentsYour safety and the safety of others are very important Range SafetyAnti-Tip Bracket For units with ventilating hood For self-cleaning rangesRange Oven Interior Parts and FeaturesControl Panel Cooktop Controls Cooktop USESetting Recommended USE Simmer Settings Recommended USE LiteMedium and Small Burner Control MediumSealed Surface Burners Cookware Characteristics To CleanCookware Home CanningElectronicControlPads Clock/Timer DisplayOven Displays StartOptions Sabbath Mode -Option Oven Temperature Calibration OptionWarming Drawer Operation During Sabbath Mode To Change TemperatureOven USE Aluminum FoilMeatThermometer Temperature ProbeOven Vent Positioning Racks and BakewareBakeware BroilBake Broiling Chart Variable Temperature BroilingConvection Cooking EasyConvect ConversionConvection Roast Convection BakeTo Convection Bake To Convection RoastTo Convection Broil Convection BroilFood Temp FOOD/RACK Cook Time Oven Temp Internal PositionWarming Drawer Proofing BreadTimed Cooking Settings Temperatures Self-Cleaning CycleFood Setting Range CarePORCELAIN-COATED Grates and Caps GeneralCleaningExterior Porcelain Enamel Surfaces Oven Lights To Remove Oven DoorTroubleshooting U.S.A Assistance or ServiceCanada Limited Warranty Kitchenaid Dual Fuel Range WarrantyItems Excluded from Warranty Disclaimer of Implied Warranties Limitation of RemediesVotre sécurité et celle des autres est très importante Sécurité DE LA CuisinièreLa bride antibasculement Conservez CES Instructions Pièces ET Caractéristiques Tableau de commandeCuisinière Intérieur du four Commandesde la table de cuissonUtilisation DE LA Table DE Cuisson Réglages DE Utilisation Recommandée Mijotage Lite Réglage À Haute Utilisation Recommandée PuissancePanne de courant Réglages à haute puissanceRéglage Utilisation Recommandée Commande des brûleurs moyen et petitBrûleur TripleTier avecgrille InstaWok RéglageBrûleursde surface scellés Ustensile Caractéristiques Ustensiles de cuissonPréparation de conserves à la maison Commande Électronique Tactile DU Four Touche de sélection des options MinuterieFahrenheitetCelsius- Option Signaux sonores Options2, 3Mode Sabbat Option Utilisation DU Four Fonctionnement du tiroir-réchaud pendant le mode SabbatPapier d’aluminium Pour changer la températureUtilisation Thermomètre à viandeSonde thermométrique Positionnement desgrilles et desustensiles De cuisson ÉventdufourCuisson au four GrillesCuisson au gril Cuisson au grilCuisson au gril à température variable Tableau DE Cuisson AU GrilConversion EasyConvect Cuisson par convectionCuisson au four par convection Cuisson au four par convectionDES Rôtissage par convectionRôtissage par convection Cuisson minutée Cuisson au gril par convectionLevée du pain Réglages du tiroir-réchaud Tiroir-réchaudRéglages Températures Tableau des températures du tiroir-réchaudProgramme dautonettoyage Entretien DE LA CuisinièrePréparation du four Comment fonctionne le programmeNettoyage général Commandes DE LA Table DE CuissonSurfaces Externes EN Émail Vitrifié Grilles ET Chapeaux ÉmaillésPorte du four Lampes du fourDépannage Le brûleur émet des étincelles, mais ne s’allume pas Le brûleur de surface fait de petits bruitsLe four ne fonctionne pas La température du four est trop élevée ou trop basseAssistance OU Service Articles Exclus DE LA Garantie Garantie LimitéeAll rights reserved W10162199A
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YKDRS807, KDSS907, YKDSS907 specifications

The KitchenAid YKDSS907, KDSS907, and YKDRS807 represent the pinnacle of culinary innovation, seamlessly blending advanced technology with user-friendly features to enhance the cooking experience. These ranges are designed for both the everyday home chef and the seasoned culinary enthusiast.

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In summary, KitchenAid's YKDSS907, KDSS907, and YKDRS807 models are a blend of functionality, style, and advanced technology. They cater to a variety of cooking styles and preferences, making them an invaluable addition to any kitchen. With their state-of-the-art features, they provide the perfect tools for creativity, precision, and culinary excellence.