KitchenAid KERS807 manual Bake, Broiling Chart

Bake

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

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 element will turn off immediately and the bake element will turn off in 30 seconds to 2 minutes. 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.

For baking, allow the range to preheat before placing food in the oven. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1.Press BAKE once for 350°F (177°C), or press the number pads to enter the desired temperature.

2.Press START.

“Preheating” will show in the display until the set temperature is reached.

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

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 1-degree increments.

When the set temperature is reached, if on, 1 tone will sound.

3.Press OFF when finished cooking.

Broil

Broiling uses direct radiant heat to cook food. There are 2 broiling choices, Full Broil and Center Broil. Full Broil uses both top elements for maximum browning coverage of foods. Center Broil uses the inner element for browning coverage of a smaller area.

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

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

Before broiling, position rack according to the 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 ensure proper broiling operation.

To Broil:

1.Press BROIL once for FULL BROIL or twice for CENTER BROIL.

Choose Full Broil when broiling larger amounts of food with both broil elements. Choose Center Broil when broiling smaller amounts of food with only the inner broil element.

2.Press START.

3.Press OFF when finished.

Variable Temperature Broiling

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 Use:

1.Close oven door.

2.Press BROIL once for FULL BROIL or twice for CENTER BROIL.

3.Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C).

4.Press START.

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

5.Press OFF when finished.

BROILING CHART

For best results, place food 3" (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.

			TOTAL
	RACK		TIME
FOOD	POSITION	TEMP.	MIN.
Steak
1" (2.5 cm) thick
medium rare	4	500°F	14
medium	4	(260°C)	16
well-done	4		18
Steak
1¹⁄₂" (3.8 cm) thick
rare	4	500°F	23
medium	4	(260°C)	28
Ground meat patties*
1" (2.5 cm) thick		500°F
well-done	4	(260°C)	16-18

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