KitchenAid KDRP407 KDRP462 manual Convection Broil, Proofing Bread, Keep Warm

FOOD/RACK	COOK TIME	OVEN TEMP.	ONTERNAL
POSITION	(minutes		FOOD TEMP.
	per 1 lb)
Turkey*, Rack Positions 1 or 2
13 lbs and	10-15	300°F (149°C)	185°F (85°C)
under
(5.85 kg)
Over 13 lbs	10-12	300°F (149°C)	185°F (85°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs	50-60	325°F (160°C)	185°F (85°C)
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

Convection Broil

A

B

A.Broil element (example only)

B.Fan (example only)

During convection broiling, the broil element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

The temperature is preset at 500°F (260°C), which is “HI,” but can be changed to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, the broil element and fan will turn off immediately. They will come back on once the door is closed.

To Convection Broil:

Before convection broiling, see “Broil” section for general broiling guidelines. Position rack.

Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

1.Close the door.

2.Turn the SELECTOR knob to CONVECT BROIL. The display will show “HI.”

3.Turn the SET knob to the desired convection 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.

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 two, then place broiler pan on guide one. See “Positioning Racks and Bakeware” for diagram. Put 2 cups (500 mL) of boiling water in the broiler pan. Close the door.

1.Turn the SELECTOR knob to PROOF/KEEP WARM. The display will show 100°F (38°C).

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

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

3.Turn the SELECTOR knob to the RESET position when finished.

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

To Bake:

1.Turn the SELECTOR knob to BREAD BAKING. The display will read 430°F (221°C).

2.Turn the SET knob to the desired preheat temperature.

The preheat temperature setting is adjustable between 430°F and 390°F (221°C and 199°C).

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

Once the oven reaches preheat, a single tone will sound and the oven display will show 40°F (22°C) below the preheat temperature setting of 350°F-390°F (177°C-199°C).

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

Keep Warm

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

The Keep Warm function allows hot cooked foods to stay warm before serving. It can also be used at the end of a timed cook. (See “Timed Cooking” section.)

To Use:

1.Turn the SELECTOR knob to PROOF/KEEP WARM.

2.Adjust SET knob to 170°F (77°C).

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

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

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