KitchenAid KEBU107SSS Use & Care Guide - Page 16

■ For best results, use a broiler pan and grid. It is 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. ■ For proper draining, do not cover the grid with foil. The bottom of the broiler 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. To Broil: Before broiling, position rack according to the Broiling Chart. When broiling, changing the temperature allows more precise control. 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. Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. Close the door. 1. From the Main menu, touch BROIL. 2. To change the preset temperature, enter the desired temperature using the number keys. The broil temperature can be set between 300°F and 500°F (149°C and 260°C). 3. The oven defaults to Full broil. Touch CENTER if desired. 4. Once a cooking setup function is complete, the Start key will light up. 5. When settings are correct, touch START. 6. During the cooking cycle an Adjust Settings key appears on the lower right hand corner of the display. Touch ADJUST SETTINGS to change the desired temperature and/or Full/Center settings. Touch START to enter new settings. 7. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when finished cooking. BROILING CHART For best results, place food more than 3" (7 cm) from the broil elements, rack position 3 is recommended. For diagram, see the "Positioning Racks and Bakeware" section. A temperature setting of 500°F (260°C) is recommended for most food. Times are guidelines only and may need to be adjusted for individual foods and tastes. FOOD COOK TIME (in minutes) Beef Steak 1" to 1¹⁄₄" (2.5 cm to 3 cm) thick medium-rare medium well-done 11-15 16-19 20-24 Pork Pork chops 1" (2.5 cm) thick medium 16-20 Lamb Lamb chops 1" (2.5 cm) thick medium-rare medium 10-15 11-16 Ground Meats Ground beef, pork or lamb patties 2 cm) thick well-done 14-20 Chicken Chicken bone-in pieces** (2" to 2¹⁄₂" [5 cm to 6.3 cm]) boneless pieces (4 oz., [113 g]) 20-30 14-19 Fish Fish Fillets ¹ ₂" to ³⁄₄" (1.25 to 2 cm) thick Steaks 1" (2.5 cm) thick 6-9 14-18 *Place up to 12 patties, equally spaced, on broiler grid. **A temperature setting of 450° (232°C) is recommended. Convection Cooking In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads. Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (14°C to 28°C), and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts. ■ It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping. ■ Keep heat loss to a minimum by opening the oven door only when necessary. ■ Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. 16