KitchenAid KESA907PSS Use and Care Guide - Page 20

Bake The BAKE function is ideal for baking, roasting or heating casseroles. During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature. If the oven door is opened during baking or roasting, the broil element will turn off immediately and the bake element will turn off in 30 seconds to 2 minutes. They will come back on once the door is closed. To Bake or Roast: Before baking and 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. Press BAKE once for 325°F (163°C), or press the number pads to enter a temperature. Each subsequent press of BAKE will increase the temperature by 25 degrees. 2. Press START. "Lo°" will appear on the display if the actual oven temperature is under 170°F (77°C). "Preheating" will show on the oven display after a temperature of 170°F (77°C) has been reached. The temperature will be shown on the display until reaching the set point. When the set temperature is reached, if on, 1 tone will sound. 3. Press OFF when finished cooking. Broil (Maxi/Econo on some models) s Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke. s For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning. s Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling. s 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. s 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. s If the oven door is opened during broiling, the broil element will turn off immediately and come back on once the door is closed. Broiling uses direct radiant heat to cook food. Use MAXI/ECONO (on some models) for broiling regular-sized and smaller cuts of meat, poultry and fish. Broil MAXI uses both top elements for maximum browning coverage of foods. Broil ECONO uses the inner element for browning coverage of a smaller area. Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to ensure proper broiling operation. To Broil: 1. Press one of the two broil functions. Choose Maxi Broil when broiling larger amounts of food with both broil elements. Choose Econo Broil when broiling smaller amounts of food with only the inner broil element. 2. Press START. 3. Press OFF when finished. 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. Press one of the two broil functions. 2. Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C). 3. Press START. The temperature can be changed after this step by entering a new temperature using the number pads and pressing START. If START is not pressed within 5 seconds "START?" will appear on the display. If START is not pressed within 10 seconds, the temperature will return to the previous temperature entered. 4. 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 (5). For diagram, see the "Positioning Racks and Bakeware" section. FOOD RACK POSITION SETTING TOTAL TIME MIN. (APPROX.) 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 (232°C) 25-28 Ham slice [precooked] ¹ ₂" (1.25 cm) thick 4 1" (2.5 cm) thick 4 500°F (260°C) 10-12 20-22 Frankfurters 4 500°F 8 (260°C) Lamb chops 1" (2.5 cm) thick 4 400°F (204°C) 18-20 Chicken bone-in pieces 3 500°F (260°C) 32 Fish ¹ ₂" (1.25 cm) thick 3 1" (2.5 cm) thick 3 350°F (177°C) 20 20-22 *Place up to 12 patties, equally spaced, on broiler grid. 20