KitchenAid KDRP407 manual Meat Thermometer, Oven Vent, Broil, To Bake or Roast

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.

Oven Vent

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1. Oven door vent

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.

Bake

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1.Broil element (example only)

2.Bake element (example only)

The BAKE function is ideal for baking, roasting or heating casseroles.

During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature.

If the oven door is opened during baking or roasting, the broil and bake elements will turn off immediately. They will come back on once the door is closed.

To Bake or Roast:

Before baking and roasting, position racks according to the

“Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1.Turn the SELECTOR knob to BAKE. The display will read 350°F (177°C).

2.Turn the SET knob to desired temperature.

The bake range can be set between 170°F and 500°F (77°C and 260°C).

3.Press the ENTER button to start, or after 10 seconds, the function will start automatically.

4.Turn the SELECTOR knob to the RESET position when finished cooking.

Broil

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1. Broil element (example only)

Broiling uses direct radiant heat to cook food. Changing the temperature when 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.

■Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.

■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 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.

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.

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 level.

4.Press the ENTER button to start, or after 10 seconds, the function will start automatically.

5.Turn the SELECTOR knob to the RESET position when finished cooking.

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