KitchenAid KDRP767 用户手册

NOTE: For 208V installations it is recommended that cooking 
temperatures be increased by 15°F (8°C) to adjust for reduced 
voltage.

Steam-assisted cooking builds on the benefits of convection 
cooking by helping to retain moisture, texture and flavor in food. 
Steam or moisture is automatically added during the cooking 
cycles. There are 2 categories of steam-assisted cooking: Auto 
Steam and Select Steam.

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Steam eliminates the need for the use of parchment paper 
wraps (for cooking fish), water baths and spritzing during the 
cooking process.

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When cooking with steam, place meat, poultry, fish and 
desserts into a cool oven. If the oven is hot from previous 
cooking, allow the oven to cool down before steam cooking.

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Optimum levels of moisture are introduced at the appropriate 
time during the cooking cycles.

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Specially developed cycles enhance browning on meats, 
poultry and bread.

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When baking bread, preheating is required.

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For best results, the use of distilled water is recommended.

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The range must be set to one of the steam functions in order 
to fill the system with water.

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The reservoir will hold 8 cups (2,000 mL) of water.

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Do not fill the reservoir with any liquid other than water.

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The convection fan will run continuously during all steam 
functions except Desserts. The convection fan will cycle on 
and off during the Desserts function.

Reference the “Cooking Charts” section when using steam-
assisted cooking and to help you convert your own recipes. Also, 
reference the Auto Steam cookbook provided with the range.

Auto Steam has 5 settings; Meats, Poultry, Fish, Bread and 
Desserts. Auto Steam settings have preset temperature and time 
settings to guide the cooking process. Choose the type of food 
being cooked, and a suggested temperature and the time will 
appear on the display. If desired, both the temperature and time 
can be changed according to recipe recommendation.

NOTE: Avoid opening door during a cycle requiring steam. If the 
oven door is opened steam production is automatically shut off 
until the door is closed.

The Meats setting gives best results with tender cuts of meat that 
would typically be dry roasted. 

The Meats setting has 2 phases. During the first phase, the oven 
temperature will automatically rise above the set temperature for 
optimal browning conditions. 

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Most of the browning will occur during this phase; this is 
normal.

During the second phase, the temperature is reduced to the set 
temperature. Steam is added to provide a moist environment to 
maintain the juiciness of your meat. 

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During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food. 
Instead, change the time and/or temperature.

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Use the broiler pan, grid and roasting rack for best results.

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Preheating is not recommended.

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Lower standard baking temperature by 25°F (15°C). 

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Roasting time may need to be reduced by up to 20 percent 
compared to convection and traditional roasting times. 

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Use a meat thermometer to gauge doneness of food.

With traditional roasting, standing time is included before carving. 
The internal temperature will usually increase 
5°F to 10°F (2°C to 5°C) during standing time. When roasting with 
the Auto Steam Meats setting, the internal temperature may 
increase 15°F to 20°F (5°C to 10°C) during stand time; therefore, 
it is necessary to stop cooking and remove the meat at a lower 
internal temperature than with conventional roasting.

325°F (160°C)

1:30

325°F (160°C)

1:30

340°F (170°C)

0:25

400°F (205°C)

0:30

275°F (135°C)

0:30