KitchenAid KEBS208, YKEBS107 Dehydrating, ProofingBread, TemperatureProbe, To Dehydrate, To Proof

Dehydrating

(single,upperand,onsomemodels,loweroven)

Dehydrating dries food. For additional information, refer to a book written specifically about dehydrating or preserving foods. Dehydration racks and an oven door stop are required, but not supplied with this oven. See “Assistance or Service” section to order.

To Dehydrate:

Before dehydrating, prepare food as recommended in the recipe and arrange on dehydration rack(s). Position racks according to the following chart. See “Positioning Racks and Bakeware” section for diagram of rack positions.

NUMBER OF RACKS	RACK POSITION(S)
1	3
2	2 and 4
3	1, 3 and 5

Place the oven door stop over the automatic oven light switch.

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1.Oven door stop

2.Automatic oven light switch

1.On double ovens only, press UPPER OVEN or, on some models, LOWER OVEN.

The cavity symbol will flash indicating which oven was chosen. The left cavity symbol is the upper oven, the right cavity symbol is the lower oven.

2.Press and hold CONVECTION BAKE for 5 seconds.

Press the number pads to enter a temperature other than 140°F (60°C). The dehydrating range can be set between 100°F and 200°F (38°C and 95°C).

3.Press START.

4.Press CANCEL OFF, UPPER OVEN CANCEL / OFF or, on some models, LOWER OVEN CANCEL / OFF when finished dehydrating.

ProofingBread

(single,upperand,on somemodels,loweroven)

Proofing bread prepares dough for baking by activating the yeast. Proofing twice is recommended.

To Proof:

Before first proofing, place dough in a lightly greased bowl and cover loosely with wax paper coated with shortening. Place on rack guide two, then place broiler pan on guide one. See “Positioning Racks and Bakeware” for diagram. Put 2 cups (500 mL) of boiling water in broiler pan. Close door.

1.On double ovens only, press UPPER OVEN or, on some models, LOWER OVEN.

The cavity symbol will flash indicating which oven was chosen. The left cavity symbol is the upper oven, the right cavity symbol is the lower oven.

2.Press and hold BAKED GOODS for 5 seconds. Display will show 100°F (38°C).

3.Press START.

Let dough rise until nearly doubled in size, check at 20-25 minutes. Proofing time may vary depending on dough type and quantity.

Before second proofing, shape dough, place in baking pan(s) and cover loosely with plastic wrap coated with cooking spray. Follow same placement, broiler pan and water and control steps above. Before baking, remove plastic wrap.

TemperatureProbe

(singleandupperovensonly)

The temperature probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. It should not be used during maxi and econo broiling, convection broiling, dehydrating or proofing bread.

Always unplug and remove the temperature probe from the oven when removing food.

To Use:

Before using, insert the probe into the center of the thickest portion of meat or into the inner thigh or breast of poultry, away from fat or bone. Place food in oven and connect the temperature probe to the jack. Keep probe as far away from heat source as possible. Close oven door.

1

2

1.Temperature probe

2.Temperature probe jack

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