Справочник Пользователя для KitchenAid KEBU208

The bakeware material affects cooking results. Follow 
manufacturer’s recommendations and use the bakeware size 
recommended in the recipe. Use the following chart as a guide.

Use a meat thermometer to determine doneness of meat, poultry 
and fish. The internal temperature, not appearance, should be 
used to determine doneness. A meat thermometer is not 
supplied with this appliance.

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Insert the thermometer into the center of the thickest portion 
of the meat or inner thigh or breast of poultry. The tip of the 
thermometer should not touch fat, bone or gristle.

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After reading the thermometer once, push it into the meat 
½" (1.3 cm) more and read again. If the temperature drops, 
cook the meat or poultry longer.

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Check all meat, poultry and fish in 2 or 3 different places.

The oven vent(s) should not be blocked or covered since they 
allow the release of hot air and moisture from the oven. Blocking 
or covering vents will cause poor air circulation, affecting cooking 
and cleaning results.

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

If the oven door is opened during baking or roasting, the heating 
elements (bake, both broils, and convection fan) will turn off 
approximately 30 seconds after the door is opened. They will turn 
on again approximately 30 seconds after the door is closed. 

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Light golden crusts

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Even browning

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Use temperature and time 
recommended in recipe.

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Brown, crisp 
crusts

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May need to reduce baking 
temperatures 25°F (15°C).

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Use suggested baking time.

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For pies, breads and casseroles, 
use temperature recommended in 
recipe.

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Place rack in center of oven.

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Little or no bottom 
browning

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Place in the bottom third of oven.

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May need to increase baking time.

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Light, golden 
crusts

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Uneven browning

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May need to increase baking time.

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Crisp crusts

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Follow manufacturer’s instructions.

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Brown, crisp 
crusts

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May need to reduce baking 
temperatures 25°F (15°C).