KitchenAid 30-Inch 4-Burner Dual Fuel Slide In Range, Architect® Series II 使用とお手入れ

To move a rack, pull it out to the stop position, raise the front 
edge, then lift out. Use the following illustration and charts as a 
guide.

*On models with the CleanBake™ feature, foods may be placed 

on a lower rack position.

To cook food evenly, hot air must be able to circulate. Allow 
1" (2.5 cm) of space around bakeware and oven walls. Use the 
following chart as a guide.

The BAKE function is ideal for baking, roasting or heating foods.

During baking or roasting, the bake and broil elements will cycle 
on and off in intervals to maintain oven temperature.

If the oven door is opened during baking or roasting, the broil 
element will turn off immediately and the bake element will turn 
off in 30 seconds to 2 minutes. They will come back on once the 
door is closed.

Before baking and roasting, position racks according to the 
“Positioning Racks and Bakeware” section. 

For baking, allow the range to preheat before placing food in the 
oven. When roasting, it is not necessary to wait for the oven to 
preheat before putting food in, unless recommended in the 
recipe.

1. Press BAKE once for 350°F (177°C), or press the number 

pads to enter the desired temperature. 

2. Press START.

“Preheating” will show in the display until the set temperature 
is reached. 

“Lo” will also appear in the display if the actual oven 
temperature is under 170°F (77°C). 

When the actual oven temperature reaches 170°F (77°C), the 
oven display will show the oven temperature increasing in
1-degree increments. 

When the set temperature is reached, if on, 1 tone will sound.

3. Press OFF when finished cooking.

Broiling uses direct radiant heat to cook food. There are 2 broiling 
choices, Full Broil and Center Broil. Full Broil uses both top 
elements for maximum browning coverage of foods. Center Broil 
uses the inner element for browning coverage of a smaller area.

■

Use only the broiler pan and grid provided with the range. 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 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.

■

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 from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

■

If the oven door is opened during broiling, the broil element 
will turn off immediately 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 when broiling larger amounts of food with 
both broil elements. Choose Center Broil when broiling 
smaller amounts of food with only the inner broil element.

2. Press START.

3. Press OFF when finished.

Large roasts, turkeys, angel food, 
bundt cakes, quick breads, pies

1 or 2

Yeast breads, casseroles, meat and 
poultry

2

Cookies, biscuits, muffins, cakes 

2 or 3

Convection Bake

1

1, 2 or 3

Convection Bake

2

2 and 4

Convection Bake

3

1, 3 and 5

Convection Roast

1

1, 2 or 3

Convection Broil

1

3 or 4

1

Center of rack.

2

Side by side or slightly staggered.

3 or 4

Opposite corners on each rack. Make sure 
that no bakeware piece is directly over 
another.

1

2

3

4

5