KitchenAid KEBS209BSS Use & Care Guide - Page 8

Temperature Change The oven temperature can be changed when the oven(s) are in the Sabbath Mode. No tones will sound, and the display will not change. The heating elements will not turn on or off for a random time, anywhere from 16 to 24 seconds. It may take up to one-half hour for the oven to change temperature. Number keys 1 through 0 represent temperatures. Use the following chart as a guide. NUMBER KEY OVEN TEMPERATURE 1 170°F (76°C) 2 200°F (93°C) 3 225°F (107°C) 4 250°F (121°C) 5 300°F (148°C) 6 325°F (162°C) 7 350°F (176°C) 8 375°F (190°C) 9 400°F (204°C) 0 450°F (232°C) To Change Temperature: Initially on double ovens, the cavities can be set for independent temperatures. However, once Sabbath Mode is running, if the temperature is changed both cavities will use the new temperature. 1. Touch the number key from the chart. 2. Touch START. OVEN USE Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled. During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation. IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room. Aluminum Foil IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil or liner. ■ For best cooking results, do not cover entire rack with foil because air must be able to move freely. ■ To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges. Positioning Racks and Bakeware IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom. RACKS ■ Position racks before turning on the oven. ■ Do not position racks with bakeware on them. ■ Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and charts as a guide. 6 5 4 3 2 1 Traditional Cooking FOOD RACK POSITION* Large roasts, turkeys, angel food, bundt cakes, quick breads, pies 1 or 2 Yeast breads, casseroles, meat and 2 poultry Cookies, biscuits, muffins, cakes 2 or 3 when single-rack baking; 2f and 5f when multi-rack baking Convection Cooking OVEN SETTING NUMBER OF RACK RACKS USED POSITION(S) Rapid Preheat Bake 1 3 Rapid Preheat 1 3 Convection Bake Convection Bake 1 1, 2 or 3 Convection Bake 2 2 and 5 Convection Bake 3 1ro, 3 and 5 or 1ro, 4 and 6 Convection Roast 1 1 or 2 Convection Broil 1 4, 5 or 6 NOTE: An "f" after the rack position number indicates that the flat rack should be used, and an "ro" indicates that the roll-out rack should be used. Rack positions for Convection and Non-Convection ovens 1-rack baking: 3f, Bake and Convect Bake (Rapid and Std Preheat) 2-rack baking: 2f and 5f, Bake and Convect Bake (Std Preheat) 3-rack baking: 1ro, 3f, 5f or 1ro, 4f, 6f; Convect Bake (Std Preheat) Roasting small cuts of meat and poultry: 2f, Bake and Convect Roast Roasting large cuts of meat and poultry: 1ro, Bake and Convect Roast 8