KitchenAid 9762892B Proofing Bread

■For best results, use a broiler pan and grid. It is designed to

drain juices and help avoid spatter and smoke.

If you would like to purchase a Broiler Pan Kit, it may be

ordered. See “Assistance or Service” section to order. Ask for

Part Number W10123240.

■For proper draining, do not cover the grid with foil. The

bottom of the pan may be lined with aluminum foil for easier

cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to avoid 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.

Before broiling, position rack according to the Broiling Settings

chart. It is not necessary to preheat the oven before putting food

in unless recommended in the recipe. Position food on grid in a

broiler pan, then place it in the center of the oven rack.

To Broil:

1. Close the door.

2. Turn the SELECTOR knob to BROIL. “HI” will appear on the

display.

3. Turn the SET knob to the desired broil setting. There are

5 broil settings, refer to the Broil Settings chart.

4. Press the ENTER button. “0:00” will appear in the display a nd

the Oven Timer indicator light will flash.

NOTE: If you wish to bypass setting a broil time, skip to

Step 6.

5. Turn the SET knob to the desired broil time. The time will

change in 1-minute increments. See the “Changing Oven

Timer or Temperature” section.

6. Press the ENTER button, the broil time will be accepted.

7. The oven timer will begin to count down from the set time and

the display will alternate between the broil level and the

remaining tim e.

If a broiling time was not selected, the display will show on ly

the broil level.

8. When the broiling time ends, “0:00” will appear on the display

and 4 tones will sound.

The oven will remain on. Four reminder tones will sound every

minute, and the time will count up in 1-minute increments.

The display will alternate between “0:00” and the count-up

time until you reset or turn off the oven.

9. Turn the SELECTOR knob to the RESET position when

finished cooking.

BROIL SETTINGS

Use the following chart when setting broiling levels and broiling

temperatures.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil

burner. 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.

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

Proofing Bread

Proofing bread prepares the dough for baking by activating the

yeast. Follow your recipe recommendation.

To Proof:

Before first proofing, place the dough in a lightly greased bowl

and cover loosely with wax paper, coated with shortening. Place

on rack guide 2. See “Positioning Racks and Bakeware” for

diagram. Close the door.

1. Turn the SELECTOR knob to PROOF. The display will show

100°F (38°C) and the “F” will flash on and off.

2. Press the ENTER button. “0:00” will appear on the display

and the Oven Timer indicator light will flash.

NOTE: If you wish to bypass setting a cook time, skip to

Step 4.

3. Turn the SET knob to the desired proofing time. The time will

change in 1-minute increments.

4. Press the ENTER button, the proofing time will be accepted,

“PrE” will appear in the display, and the oven will begin to

preheat. If the oven timer was set, it will not begin counting

down until preheating is complete.

The display will alternate between “PrE” and actual

temperature as the oven preheats.

5. When the oven temperature is reached a tone will sound and

the selected time will appear on the display.

6. The oven timer will begin to count down from the set time.

The display will alternate between the set temperature and

the remaining time.

BROIL LEVEL BROIL

PERCENTAGE BROIL

TEMPERATURE

HI 100 500°F (260°C)

Br4 90 450°F (230°C)

Br3 80 400°F (200°C)

Br2 70 350°F (175°C)

LO 60 300°F (150°C)

FOOD RACK

POSITION BROIL

LEVEL TOTAL

TIME

(min.)

Steak

1" (2.5 cm) thick

medium rare

medium

well-done

21-23

23-25

27-29

Ground meat patties*

³⁄₄" (2 cm) thick

well-done 4 HI 20-22

Pork chops

1" (2.5 cm) thick 4 HI 30-33

Lamb chops

1" (2.5 cm) thick 4 HI 22-26

Chicken

bone-in pieces

boneless breasts 3

4HI

HI 34-40

22-32

Fish

Fillets

¹₄-¹₂" (0.6-1.3 cm) thick

Steaks

³₄-1" (2-2.5 cm) thick

12-15

24-27