KitchenAid KEBK101SBL Use and Care Manual - Page 9
Bakeware, Meat Thermometer, Oven Vents, Baking and Roasting - 30 wall oven model
UPC - 883049034980
View all KitchenAid KEBK101SBL manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 9 highlights
BAKEWARE Hot air must be able to circulate around food to cook evenly, so allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBER OF POSITION ON RACK PAN(S) 1 Center of rack. 2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure that no bakeware piece is directly over another. 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. BAKEWARE/ RESULTS RECOMMENDATIONS Light colored I aluminum I Light golden crusts I Even browning Use temperature and time recommended in recipe. Dark aluminum and other bakeware with dark, dull and/or nonstick finish I Brown, crisp crusts I May need to reduce baking temperatures 25°F (15°C). I Use suggested baking time. I For pies, breads and casseroles, use temperature recommended in recipe. I Place rack in center of oven. Insulated cookie sheets or baking pans I Place in the bottom third of oven. I May need to increase baking time. I Little or no bottom browning Stainless steel I Light, golden crusts I Uneven browning I May need to increase baking time. Stoneware/Baking stone I Crisp crusts I Follow manufacturer's instructions. Ovenproof glassware, ceramic glass or ceramic I Brown, crisp crusts I May need to reduce baking temperatures 25°F (15°C). 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. I 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. I 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. I Check all meat, poultry and fish in 2 or 3 different places. Oven Vent(s) A B C D E F Single and Double Oven A. Control panel B. Oven vent C. Single oven or upper double oven Double Oven D. Upper oven E. Oven vent F. Lower oven The oven vent(s) should not be blocked or covered since they allow the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent(s). Baking and Roasting A B A. Broil elements B. Bake element During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain the oven temperature. If the oven door is opened during baking or roasting, the heating elements (bake and both broils) will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed. To Bake or Roast: Before baking or roasting, position racks according to the "Positioning Racks and Bakeware" section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. 1. On double ovens only, touch UPPER OVEN or LOWER OVEN. The cavity symbol will indicate which oven was chosen. 2. Touch BAKE. Touch the number keys to enter a temperature other than 350°F (177°C). The bake range can be set between 170°F and 500°F (77°C and 260°C). 9