KitchenAid KEBK276 Manual Do Utilizador

4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when 

finished cooking.

Broiling uses direct radiant heat to cook food.

During full broiling, both the inner and outer broil elements heat. 
During center broiling, only the inner broil element heats. The 
element(s) cycle on and off in intervals to maintain the oven 
temperature.

If the oven door is opened during broiling, the broil element(s) 
will turn off in approximately 30 seconds. When the oven door 
is closed, the elements will come back on approximately 
30 seconds later.

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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.

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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.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to avoid curling.

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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.

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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.

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. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen. 

2. Touch BROIL once for Full broiling, twice for Center broiling.

Touch the number keys to enter a temperature other than 
500°F (260°C). The broil range can be set between 170°F and 
500°F (77°C and 260°C).

3. Touch START. 

The set oven temperature will appear on the oven display 
until the oven is turned off.

4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when 

finished cooking.

For best results, place food 3" (7 cm) or more from the broil 
elements, rack position 4 is recommended. For diagram, see the 
“Positioning Racks and Bakeware” section.

A temperature setting of 500°F (260°C) is recommended.

Times are guidelines only and may need to be adjusted for 
individual foods and tastes.

*Place up to 12 patties, equally spaced, on broiler grid.

Proofing bread prepares dough for baking by activating the 
yeast. Proofing twice is recommended unless the recipe directs 
otherwise.

Before first proofing, place dough in a lightly greased bowl and 
cover loosely with wax paper coated with shortening. Place on 
rack guide 2, then place broiler pan on guide 1. See “Positioning 
Racks and Bakeware” for diagram. Close door.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen. 

2. Touch BREAD PROOF. Display will show 100°F (38°C).

3. Touch START.

Let dough rise until nearly doubled in size, check at 20 to 
25 minutes. Proofing time may vary depending on dough type 
and quantity.

A

B

Steak
1" to 1

¹⁄₄" (2.5 cm to 3 cm) thick

medium-rare
medium
well-done

15-17
17-19
20-24

Pork chops
1" (2.5 cm) thick
medium

16-18

Lamb chops
1" (2.5 cm) thick
medium-rare
medium

10-12
11-13

Ground beef, pork or lamb patties*

³⁄₄" (2 cm) thick
well-done

16-18

Chicken
bone-in pieces (2" to 2

¹⁄₂" [5 cm to

6.3 cm])
boneless pieces (4 oz. [113 g])

20-30

12-15

Fish

¹₂" to ³⁄₄" (1.25 to 2 cm) thick

6-9