Справочник Пользователя для KitchenAid KGRI801
16
Bake
The BAKE function is ideal for baking, roasting or heating
casseroles.
casseroles.
During baking or roasting, the bake burner and broil element will
cycle on and off in intervals to maintain oven temperature.
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 burner will turn off
in 30 seconds to 2 minutes. They will come back on once the
door is closed.
element will turn off immediately and the bake burner will turn off
in 30 seconds to 2 minutes. They will come back on once the
door is closed.
To Bake or Roast:
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
“Positioning Racks and Bakeware” section. 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 325°F (163°C), or press the number
pads to enter a temperature. Each subsequent press of BAKE
will increase the temperature by 25 degrees.
will increase the temperature by 25 degrees.
2. Press START.
“Lo°” will appear on the display if the actual oven
temperature is under 170°F (77°C).
temperature is under 170°F (77°C).
“Preheating” will show on the oven display after a
temperature of 170°F (77°C) has been reached. The
temperature will be shown on the display until reaching the
set point.
temperature of 170°F (77°C) has been reached. The
temperature will be shown on the display until reaching the
set point.
When the set temperature is reached, if on, 1 tone will sound.
3. Press OFF when finished cooking.
Broil
This unit has both a gas burner and an electric halo element that
work together to enhance broiling performance on the broiler pan
and grid provided.
work together to enhance broiling performance on the broiler pan
and grid provided.
■
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
designed to drain juices and help prevent 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.
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 prevent curling.
the edges to prevent 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.
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.
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Broiling uses direct radiant heat to cook food. Before broiling,
position rack according to 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.
position rack according to 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.
To Broil:
1. Close oven door.
2. Press BROIL.
3. Press START.
4. Press OFF when finished.
Variable Temperature Broiling
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. 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.
allows more precise control when cooking. 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.
To Vari Broil:
1. Close oven door.
2. Press BROIL.
3. Press the number pads to set a temperature between
300°F and 500°F (149°C and 260°C).
4. Press START.
The temperature can be changed after this step. START does
not need to be pressed again.
not need to be pressed again.
5. Press OFF when finished.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to 4. For diagram, see the “Positioning Racks
and Bakeware” section.
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to 4. For diagram, see the “Positioning Racks
and Bakeware” section.
FOOD
RACK
POSITION
POSITION
TEMP.
TOTAL
TIME
MIN.
TIME
MIN.
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
1" (2.5 cm) thick
medium rare
medium
well-done
4
4
4
4
4
500°F
(260°C)
(260°C)
14
16
18
16
18
Steak
1
1
¹⁄₂" (3.8 cm) thick
rare
medium
medium
4
4
4
500°F
(260°C)
(260°C)
23
28
28
Ground meat patties*
1" (2.5 cm) thick
well-done
4
500°F
(260°C)
(260°C)
16-18
Pork chops
1" (2.5 cm) thick
1" (2.5 cm) thick
4
450°F
(232°C)
(232°C)
25-28
Ham slice [precooked]
¹₂" (1.25 cm) thick
1" (2.5 cm) thick
4
4
4
500°F
(260°C)
(260°C)
10-12
20-22
20-22
Frankfurters
4
500°F
(260°C)
(260°C)
8
Lamb chops
1" (2.5 cm) thick
1" (2.5 cm) thick
4
400°F
(204°C)
(204°C)
18-20
Chicken
bone-in pieces
bone-in pieces
3
500°F
(260°C)
(260°C)
32
Fish
¹₂" (1.25 cm) thick
1" (2.5 cm) thick
3
3
3
350°F
(177°C)
(177°C)
20
20-22
20-22
* Place up to 9 patties, equally spaced, on broiler grid.