Руководство Пользователя для KitchenAid kebu208sss

1. Slide the rack in completely so that it is closed and engaged 

with the sliding shelf.

2. Using 2 hands, lift up on the front edge of the rack and the 

sliding shelf together. Slowly push both to the back wall of the 
oven so the front edge of the sliding shelf sits on the rack 
guide located on the sides of the oven.

The front edge of the rack and the sliding shelf should be 
higher than the back edge.

3. Using 2 hands, lift up the back of the rack and the sliding 

shelf so that the back and front are level on the rack guide.

4. Pull the rack and the sliding shelf out.

1. Using 2 hands, grasp the front of the closed rack and the 

sliding shelf. Place the closed rack and the sliding shelf on 
the rack guide.

2. Slowly push the rack and the sliding shelf to the back of the 

oven until the back edge of the sliding shelf drops.

3. Pull the rack and the sliding shelf slightly forward until the 

front edge drops and the sliding shelf is on the rack guide.

To avoid damage to the sliding shelves, do not place more than 
25 lbs (11.4 kg) on the rack. 

Do not clean the roll-out rack in a dishwasher. It may remove the 
rack’s lubricant and affect its ability to slide.

See the “General Cleaning” section for more information.

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.

On models without a temperature probe, 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 and 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.

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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 slightly.

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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 slightly.