KitchenAid KEBU107, KEBU208, 8304531A manual AutoSteamSettings

AutoSteamSettings

Meats

The Meats setting gives best results with tender cuts of meat that would typically be dry roasted.

The Meats setting has 2 phases. During the first phase, the oven temperature will automatically rise above the set temperature for optimal browning conditions.

■Most of the browning will occur during this phase; this is normal.

During the second phase, the temperature is reduced to the set temperature. Steam is added to provide a moist environment to maintain the juiciness of your meat.

■During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food. Instead, change the time and/or temperature.

When using the Meats setting:

■For best results, use a broiler pan and grid, 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.

■Preheating is not recommended.

■Lower standard baking temperature by 25°F (15°C).

■Roasting time may need to be reduced by up to 20 percent compared to convection and traditional roasting times.

■Use a meat thermometer to gauge doneness of food.

With traditional roasting, standing time is included before carving. The internal temperature will usually increase

5°F to 10°F (2°C to 5°C) during standing time. When roasting with the Auto Steam Meats setting, the internal temperature may increase 15°F to 20°F (5°C to 10°C) during stand time; therefore, it is necessary to stop cooking and remove the meat at a lower internal temperature than with conventional roasting.

Seafood

The Seafood setting bakes at a lower temperature than traditional baking. This gives you moist, tender, evenly-cooked fish with results similar to those achieved when steaming fish in parchment paper. You can cook shellfish, fillets, steaks or whole fish with this setting.

■Use a broiler pan, grid and roasting rack or a low-sided baking pan for best results.

■Preheating is not recommended.

■Very little to no browning will occur throughout the cycle. If browning is desired, use a higher browning level. The fish will be moister than when conventional baking.

Breads

The Breads setting gives best results when baking yeast breads. With the addition of steam to the cycle, you no longer need to spritz with water or add moisture into the oven to achieve a crispy crust and moist interior.

■Preheating is required.

■Lower standard baking temperature by 25°F (15°C).

■Baking times may be slightly less than with standard baking.

■If you are using a baking stone, place it in the oven on rack position 1 before beginning the cycle. For other bread baking, use rack position 1 or 2.

The oven will preheat to a temperature higher than the set temperature. It will then begin adding steam so the bread dough will go into a moist, hot environment, which is best for rising and crust development.

After preheat, place the bread dough in the oven as quickly as possible and close the door. The oven temperature will reduce to the set temperature, and a small amount of moisture will be added. The remainder of the cycle is dry heat for optimal browning.

Poultry

The Poultry setting gives best results with poultry that would typically be roasted without steam.

The Poultry setting has 2 phases. During the first phase, the oven temperature will automatically rise above the set temperature for optimal browning conditions.

■Most of the browning will occur during this phase. This is normal.

During the second phase, the temperature is reduced to the set temperature. Steam is added to provide a moist environment to maintain the juiciness of your poultry.

■During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food. Instead, change the time and/or temperature.

When using the Poultry setting:

■Use a broiler pan, grid and roasting rack for best results.

■Preheating is not recommended.

■Roasting time may need to be reduced up to 20 percent compared to convection and traditional roasting times.

■Use a meat thermometer to gauge doneness of food.

Vegetables

The Vegetables setting gives results similar to steaming on a cooktop or in a microwave. This setting also allows you to steam a larger quantity of vegetables than a cooktop or microwave.

■Preheating is not recommended.

■When steaming vegetables use the default setting of 250°F and arrange the vegetables in a single layer on a low-sided baking pan.

■Check vegetables for doneness early. Freshness of the vegetable affects the required cooking time.

■Steaming artichokes, beets, green beans and broccoli is not recommended.

Desserts

The Desserts setting gives best results for delicate desserts such as crème brulee and cheesecake that are typically baked in a water bath. This setting also works well for other custard based dishes, and souffles.

■Preheating is not recommended.

■Lower standard baking temperature by 25°F (15°C).

■Allows the center of a dessert to bake without overcooking the outer edges.

■It is not necessary to cook with a water bath.

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