KitchenAid KDRS483VSS 使用和维护

USING YOUR OVEN

The Broil Mode uses intense heat from above to cook foods 

quickly and is ideal when you want rich, flavorful browning 

of exterior surfaces. Use for steak, chicken, pork, fish, or 

vegetables like onions and peppers. This mode can also brown 

and crisp desserts or casserole toppings.
Know your Broil Mode

 

■

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.

 

■

Press BROIL once for full broil or 

twice for center broil (right oven 

only).

 

■

If the oven door is opened during 

broiling, the broil element will turn 

off in approximately 30 seconds. 

When the oven door is closed, 

the elements will come back on 

approximately 30 seconds later.

 

■

For best results, use a broiler pan  

and grid. It is designed to drain  

juices and help avoid spatter and 

smoke.

 

■

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.

 

■

Trim excess fat to reduce spattering. Slit the remaining fat on 

the edges to avoid curling.

 

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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.

 

■

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.

 

■

After broiling, remove the pan of food from the oven. 

Drippings will bake on the pan if left in the heated oven, 

making cleaning more difficult.

Easy Convect Conversion
Even-Heat™ true convection cooking uses a fan in the oven to 

circulate hot air continually. This distributes heat more evenly 

than the natural movement of air in a standard thermal oven. The 

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.
It is normal for the convection fan to cycle on and off during a 

cooking cycle.
Baked goods and casseroles can be cooked by lowering 

cooking temperatures 25°F (14°C). It is not necessary to reduce 

temperature when cooking meats and poultry. Cooking times for 

large turkeys and other poultry may be shorter when using the 

convection function.

 

■

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.

 

■

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

when necessary.

 

■

Choose cookie sheets without sides and roasting pans with 

lower sides to allow air to move freely around the food.

 

■

Test baked goods for doneness a few minutes before the 

minimum cooking time using a method such as a toothpick.

 

■

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.

Press CONVECT BAKE, 

ROAST, or BROIL.

Enter desired cooking 

temperature.

Set optional modes 

(Convection Bake and Roast 

only).
(See “Time/Delay Cooking” 

section.)
(See “Temperature Probe” 

section.)

Press START.