KitchenAid YKERC508 manual Variable Temperature Broiling on some models, To Vari Broil

2.Press START.

“Lo°” will appear on the display if the actual oven temperature is under 170°F (77°C).

On some models, “PrE” will appear on the display if the oven temperature is under 170°F (77°C).

On some models, when the actual oven temperature reaches 170°F (77°C), the oven display will show the temperature increasing in 5° increments.

When the set temperature is reached, if on, one tone will sound.

3.Press CANCEL OFF when finished cooking.

Broil

(Maxi/Econo on some models)

1 2

1. Broil Maxi 2. Broil Econo

■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.

Broiling uses direct radiant heat to cook food. Use MAXI/ECONO (on some models) for broiling regular-sized and smaller cuts of meat, poultry and fish. Broil MAXI uses both top elements for maximum browning coverage of foods. Broil ECONO uses the inner element for browning coverage only in the center of foods.

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. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Press BROIL.

On some models, press once for Broil MAXI and twice for Broil

ECONO.

2.Press START.

3.Press CANCEL OFF when finished.

Variable Temperature Broiling (on some models)

Changing the temperature when Variable Temperature 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.

To Vari Broil:

1.Press BROIL.

On some models, press once for Broil MAXI and twice for Broil

ECONO.

2.Press the number pads to set a temperature between 170°F to 325°F (77°C to 163°C).

On some models, press the TEMPERATURE “up” or “down” arrow pads (buttons) to set a temperature between 300°F and 525°F (149°C and 275°C).

3.Press START.

The temperature can be changed after this step. START does not need to be pressed again.

4.Press CANCEL OFF when finished.

BROILING CHART

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

	RACK		TOTAL
			TIME
FOOD	POSITION	TEMP.	MIN.
Steak
1 in. (2.5 cm) thick
medium rare	4	500°F	16
medium	4	(260°C)	21
well done	4		25
Steak
1¹⁄₂ in. (3.8 cm) thick
rare	4	500°F	23
medium	4	(260°C)	28
Ground meat patties*
³⁄₄ in. (2 cm) thick		500°F
well done	5	(260°C)	8-12
Pork chops
1 in. (2.5 cm) thick	4	450°F	25-28
		(232°C)
Ham slice [precooked]
¹₂ in. (1.25 cm) thick	4	500°F	10-12
1 in. (2.5 cm) thick	4	(260°C)	20-22
Frankfurters	4	500°F	8
		(260°C)
Lamb chops		400°F
1 in. (2.5 cm) thick	4	(204°C)	18-20
Chicken		500°F
bone-in pieces	3	(260°C)	32
Fish
¹₂ in. (1.25 cm) thick	3	350°F	20
1 in. (2.5 cm) thick	3	(177°C)	20-22

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

15