Инструкции Пользователя для KitchenAid KDRU763.KDRU

Odors and smoke are normal when the oven is used the first few 
times, or when it is heavily soiled.

During oven use, the heating elements will not remain on, but will 
cycle on and off throughout oven operation.

IMPORTANT: The health of some birds is extremely sensitive to 
the fumes given off. Exposure to the fumes may result in death to 
certain birds. Always move birds to another closed and well- 
ventilated room.

The oven is equipped with a water filtration system. This system 
is required for the use of the steam cooking functionality.

IMPORTANT: The oven will shut off the steam functions until the 
filter is replaced.

The water filter needs to be changed occasionally. The life of the 
filter will depend on factors such as the amount of steam cooking 
done and the hardness of the water in your home. The oven has a 
sensor to determine when the filter needs to be changed.

NOTE: It is normal to hear sounds during steam cooking cycles 
related to the opening and closing of the water inlet valve and 
water flowing into the steam system.

IMPORTANT: To avoid permanent damage to the oven bottom 
finish, do not line the oven bottom with any type of foil or liner.

■

For best cooking results, do not cover entire rack with foil 
because air must be able to move freely.

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To catch spills, place foil on rack below dish. Make sure foil is 
at least ½" (1.3 cm) larger than the dish and that it is turned 
up at the edges.

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.

IMPORTANT: To avoid permanent damage to the porcelain 
finish, do not place food or bakeware directly on the oven door or 
bottom.

■

Position racks before turning on the oven. 

■

Do not position racks with bakeware on them. 

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Make sure racks are level. 

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.

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Light golden crusts

■

Even browning

■

Use temperature and time 
recommended in recipe.

■

Brown, crisp 
crusts

■

May need to reduce baking 
temperatures slightly.

■

Use suggested baking time.

■

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

■

Place rack in center of oven.

■

Little or no bottom 
browning

■

Place in the bottom third of oven.

■

May need to increase baking time.

■

Light, golden 
crusts

■

Uneven browning

■

May need to increase baking time.

■

Crisp crusts

■

Follow manufacturer’s instructions.

■

Brown, crisp 
crusts

■

May need to reduce baking 
temperatures slightly.

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

1 or 2

Yeast breads, casseroles, meat and 
poultry

2

Cookies, biscuits, muffins, cakes 

1 and 4 or 2 and 4 or 
3 for single rack baking

Convection Bake

1

1, 2 or 3

Convection Bake

2

1 and 4 or 2 and 4

Convection Bake

3

1, 3 and 5

Convection Roast

1

1, 2 or 3

Convection Broil

1

3 or 4