KitchenAid KFRU488TSS 用户手册

Proofing bread prepares dough for baking by activating the 
yeast. Check dough periodically for progress.

1. Cover dough with lightly oiled waxed paper and place 

temperature safe bowl(s) on rack.

2. Set control knob to PROOF setting.

3. Place vent on MOIST setting.

4. Verify doneness by pressing 2 fingers 

¹⁄₂" (1.3 cm) into dough. 

If indentation remains, the dough is ready.

For second proofing of dough, repeat steps 1 through 4.

The SLOW COOK function in the warming drawer cooks food 
slowly at a low temperature over a long period of time, similar to 
a countertop slow cooker. 

When the warming drawer is installed outdoors, the SLOW 
COOK function should not be used when the temperature is 
below 32°F (0°C). 

There are 2 settings, Hi and Lo. Guidelines for cooking times are 
4 to 5 hours for Hi and 8 to 10 hours for Lo. Smaller quantities of 
food may require less time, while larger quantities may require 
more time.

When slow cooking, use serving pans or oven-safe cookware.  

Before slow cooking, thaw frozen foods completely.

IMPORTANT: Brown roasts thoroughly before starting to slow 
cook.

1. Push in and turn control knob to the SLOW COOK zone and 

set the desired temperature, LO or HI. Preheating is not 
necessary.

2. Place food into warming drawer. Food should be placed 

directly on the bottom of the warming drawer. Do not use a 
rack.

3. Close the warming drawer. Be sure that the warming drawer 

is completely closed during operation.

4. Turn control knob to OFF when finished.

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Thaw food items before grilling.

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Preheat grill on high (use all grill burners) 10 minutes. The 
hood must be closed during preheating. There is no need to 
use the back rotisserie burner for preheating. Preheating 
provides the high heat needed to brown and seal the juices.

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Shorten the preheat time when grilling high-fat cuts of meat 
or poultry, such as chicken thighs. This will help reduce 
flare-ups.

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Lightly oil the grill grates or the food when cooking low-fat 
cuts of meat, fish or poultry, such as lean hamburger patties, 
shrimp or skinless chicken breasts.

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Using too much oil can cause gray ash to deposit on food.

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Trim excess fat from meats prior to cooking to reduce 
flare-ups.

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Make vertical cuts at 2" (5 cm) intervals around the fat edge 
of meat to avoid curling.

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Add seasoning or salt only after the cooking is finished.

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Turn foods only once. Juices are lost when meat is turned 
several times.

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Turn meat just when juices begin to appear on the surface.

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Avoid puncturing or cutting the meats to test doneness. This 
allows juices to escape.

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It may be necessary to lower the heat setting for foods that 
cook a long time or are marinated or basted in a sugary 
sauce.

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If using a high flame, add barbecue sauce only during the last 
10 minutes of cooking to avoid burning the sauce.

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The degree of doneness is influenced by the type of meat, cut 
of meat (size, shape and thickness), heat setting selected, 
and length of time on the grill.

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Cooking time will be longer with an open grill cover.