KitchenAid KESS907SBL User Guide - Page 19
Oven Use
UPC - 883049027067
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OVEN USE Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled. 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. NOTE: This oven automatically adjusts for 208V operation without affecting cooking performance. Preheat times may be longer. Aluminum Foil IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or cookware. s Do not cover entire rack with foil because air must be able to move freely for best cooking results. s 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. Bakeware The bakeware material affects cooking results. Follow manufacturer's recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. Meat Thermometer On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. s Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle. s After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer. s Check all meat, poultry and fish in 2 or 3 different places. Temperature Probe (on convection models) WARNING BAKEWARE/ RESULTS RECOMMENDATIONS Light colored s aluminum s Light golden crusts s Even browning Use temperature and time recommended in recipe. Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result in burns. Dark aluminum and other bakeware with dark, dull and/or nonstick finish s Brown, crisp crusts s May need to reduce baking temperatures 25°F (15°C). s Use suggested baking time. s For pies, breads and casseroles, use temperature recommended in recipe. s Place rack in center of oven. The temperature probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. It should not be used during full and center broiling, convection broiling, dehydrating or proofing bread. Always unplug and remove the temperature probe from the oven when removing food. Insulated cookie sheets or baking pans s Place in the bottom third of oven. s May need to increase baking time. s Little or no bottom browning Stainless steel s Light, golden crusts s May need to increase baking time. s Uneven browning To Use: Before using, insert the probe into the center of the thickest portion of meat or into the inner thigh or breast of poultry, away from fat or bone at an angle as shown in following diagram. Place food in oven and connect the temperature probe to the jack. Keep probe as far away from heat source as possible. Close oven door. B Stoneware/Baking s Follow manufacturer's instructions. stone A s Crisp crusts Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts s May need to reduce baking temperatures 25°F (15°C). A. Temperature probe jack B. Temperature probe 19