Руководство Пользователя для KitchenAid kebu208sss

■

For best results, use a broiler pan and grid. It is designed to 
drain juices and help avoid spatter and smoke.

If you would like to purchase a Broiler Pan Kit, it may be 
ordered. See “Assistance or Service” section to order. Ask for 
Part Number W10123240.

■

For proper draining, do not cover the grid with foil. The 
bottom of the broiler 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.

Before broiling, position rack according to the Broiling Chart.

When broiling, changing the temperature allows more precise 
control. The lower the temperature, the slower the cooking. 
Thicker cuts and unevenly shaped pieces of meat, fish and 
poultry may cook better at lower broiling temperatures.

Position food on the grid on the broiler pan, then place it in the 
center of the oven rack with the longest side parallel to the door. 
It is not necessary to wait for the oven to preheat before putting 
food in, unless recommended in the recipe.

Close the door.

1. From the Main menu, touch BROIL.

2. To change the preset temperature, enter the desired 

temperature using the number keys. The broil temperature 
can be set between 300°F and 500°F (149°C and 260°C).

3. The oven defaults to Full broil. Touch CENTER if desired.

4. Once a cooking setup function is complete, the Start key will 

light up.

5. When settings are correct, touch START.

6. During the cooking cycle an Adjust Settings key appears on 

the lower right hand corner of the display. Touch ADJUST 
SETTINGS to change the desired temperature and/or 
Full/Center settings. Touch START to enter new settings.

7. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when 

finished cooking.

For best results, place food more than 3" (7 cm) from the broil 
elements, rack position 3 is recommended. For diagram, see the 
“Positioning Racks and Bakeware” section.

A temperature setting of 500°F (260°C) is recommended for most 
food.

Times are guidelines only and may need to be adjusted for 
individual foods and tastes.

 *Place up to 12 patties, equally spaced, on broiler grid.

**A temperature setting of 450° (232°C) is recommended.

In a convection oven, the fan-circulated hot air continually 
distributes heat more evenly than the natural movement of air in a 
standard thermal oven. This movement of hot air helps maintain a 
consistent temperature throughout the oven, cooking foods more 
evenly, crisping surfaces while sealing in moisture and yielding 
crustier breads.

Most foods can be cooked by lowering cooking temperatures 
25°F to 50°F (14°C to 28°C), and cooking time can be shortened 
by as much as 30 percent, especially for large turkeys and roasts.

■

It is important not to cover foods with lids or aluminum foil so 
that surface areas remain exposed to the circulating air, 
allowing browning and crisping.

■

Keep heat loss to a minimum by opening the oven door only 
when necessary.

■

Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

Steak
1" to 1

¹⁄₄" (2.5 cm to 3 cm) thick

medium-rare
medium
well-done

11-15
16-19
20-24

Pork chops
1" (2.5 cm) thick
medium

16-20

Lamb chops
1" (2.5 cm) thick
medium-rare
medium

10-15
11-16

Ground beef, pork or lamb patties*

³⁄₄" (2 cm) thick
well-done

14-20

Chicken
bone-in pieces**
(2" to 2

¹⁄₂" [5 cm to 6.3 cm])

boneless pieces (4 oz., [113 g])

20-30
14-19

Fish
Fillets 

¹₂" to ³⁄₄" (1.25 to 2 cm) thick

Steaks 1" (2.5 cm) thick

6-9
14-18