KitchenAid KDRS807SSS Use & Care Guide - Page 17

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. Press the number pads to reset the temperature, then press START. 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 (4). For diagram, see the "Positioning Racks and Bakeware" section. FOOD RACK POSITION TEMP. TOTAL TIME MIN. Steak 1" (2.5 cm) thick medium rare 4 medium 4 well-done 4 500°F 14 (260°C) 16 18 Steak 1¹⁄₂" (3.8 cm) thick rare 4 medium 4 500°F 23 (260°C) 28 Ground meat patties* 1" (2.5 cm) thick well-done 4 500°F (260°C) 16-18 Pork chops 1" (2.5 cm) thick 4 450°F 25-28 (232°C) Ham slice [precooked] ¹ ₂" (1.25 cm) thick 4 1" (2.5 cm) thick 4 500°F 10-12 (260°C) 20-22 Frankfurters 4 500°F (260°C) 8 Lamb chops 1" (2.5 cm) thick 4 400°F (204°C) 18-20 Chicken 500°F bone-in pieces 3 (260°C) 32 Fish ¹ ₂" (1.25 cm) thick 3 1" (2.5 cm) thick 3 350°F 20 (177°C) 20-22 *Place up to 9 patties, equally spaced, on broiler grid. Convection Cooking (on some models) 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. s 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. s Keep heat loss to a minimum by opening the oven door only when necessary. s Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. s Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick. s Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places. EasyConvect™ Conversion (on some models) Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EasyConvect™ conversion automatically may reduce the standard recipe temperature and/or time you input for convection cooking. Foods are grouped into 3 general categories. Choose the category most appropriate for the food to be cooked. To ensure optimal cooking results, the oven will prompt a food check at the end of a non-delayed cook time. Use the following chart as a guide. SETTING FOODS MEATS Baked potatoes, Chicken: whole and pieces Meat loaf, Roasts: pork, beef and ham (Turkey and large poultry are not included because their cook time varies.) BAKED GOODS Biscuits, Breads: quick and yeast Cakes and Cookies Casseroles: including frozen entrées and soufflés Fish OTHER FOODS Convenience foods: french fries, nuggets, fish sticks, pizza Pies: fruit and custard 17