KitchenAid KGRS807S 用户指南

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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.

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If the oven door is opened during broiling, the boil element 
will turn off and come back on once the door is closed.

Before broiling, position rack according to the 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.

1. Press BROIL once for FULL BROIL or twice for CENTER 

BROIL.

Choose Full Broil to broil larger amounts of food using both 
the broil burner and the broil element. Choose Center Broil to 
broil smaller amounts of food using only the inner broil burner.

2. Press START.

3. Press OFF when finished.

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.

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 and 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.

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 4. For diagram, see the “Positioning Racks 
and Bakeware” section.

*Place up to 9 patties, equally spaced, on broiler grid.

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.

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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.

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Keep heat loss to a minimum by opening the oven door only 
when necessary.

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Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

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Test baked goods for doneness a few minutes before the 
minimum cooking time with a method such as using a 
toothpick.

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Use a meat thermometer or the temperature probe (on some 
models) to determine the doneness of meats and poultry.

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

500°F 
(260°C)

14
16
18

Steak
1

¹⁄₂" (3.8 cm) thick

rare
medium

4
4

500°F 
(260°C)

23
28

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]

¹₂" (1.25 cm) thick
1" (2.5 cm) thick

4
4

500°F 
(260°C)

10-12
20-22

4

500°F 
(260°C)

8

Lamb chops
1" (2.5 cm) thick

4

400°F 
(204°C)

18-20

Chicken
bone-in pieces

3

500°F 
(260°C)

32

¹₂" (1.25 cm) thick
1" (2.5 cm) thick

3
3

350°F 
(177°C)

20
20-22