Recommended Use And Tips - KitchenAid KOSC104FSS Use & Care Manual

Cooking Table
The Cooking Table indicates the best function to use for the
recipes listed, to be cooked on one or more shelves at the same
time. Cooking temperatures and times are recommended only
and may vary depending upon the amount of food and type of
accessory used. Use the lowest recommended values to begin
with and, if the food is not cooked enough, increase the values.
Use the accessories supplied, and preferably dark-colored metal
cake tins and oven trays. You can also use pans and accessories
in other material or stoneware, but cooking times will be slightly
longer. To obtain best results, follow the advice given in the
cooking table for the choice of accessories supplied to be placed
on the various shelves.
Cooking Different Foods at the Same Time
Using the Forced Air function, you can cook different foods that
require the same cooking temperature at the same time, using
different shelves. For example, fish on shelf 4 and vegetables on
shelf 1. Remove food that requires less cooking time and leave
food in the oven that requires longer cooking time.
Desserts
Cook delicate desserts with the Conventional function on
■
one shelf only. Use dark colored metal cake tins and always
position them on the oven rack supplied. To cook on more
than one shelf, select the Forced Air function and stagger the
position of the cake tins on the shelves to increase circulation
of hot air.
To check whether a raising cake has cooked, insert a wooden
■
toothpick into the center of the cake. If the toothpick comes
out clean, the cake is done.
If using nonstick cake tins, do not butter the edges as the
■
cake may not rise evenly around the edges.
If the cake "sinks" during cooking, use a lower temperature
■
the next time. Also reduce the amount of liquid in the mixture
and mix it more gently.
For sweets with moist fillings (cheesecake or fruit pies) use
■
the "Convection Bake" function. If the base of the cake is
soggy, lower the shelf and sprinkle the bottom of the cake
with breadcrumbs or biscuit crumbs before adding the filling.
Meat
Use any kind of oven tray or oven glassware dish. For roasts,
■
add some stock to the bottom of the dish, basting the meat
during cooking for added flavor.
This procedure generates very hot steam. When the roast
is ready, let it rest in the oven for another 10-15 minutes, or
wrap it in aluminum foil.
To grill meat, choose cuts with an even thickness in order to
■
achieve uniform cooking results. Very thick pieces of meat
require longer cooking times. To keep the meat from burning
on the outside, lower the position of the oven rack to keep
the meat farther away from the grill. Turn the meat two thirds
of the way through cooking.
To collect the cooking juices, place a drip tray with
approximately 0.5 gallon (1.9 L) of water directly under the
grill. Add water as necessary.
16

Recommended Use and Tips

Tips for Dishes Using Traditional Functions
Recipe
Roast
beef—
rare
Roast
beef—
medium
Roast
beef—
well
done
Roast
turkey
Roast
chicken
Roast
pork
Roast
veal
Rotisserie
Use the rotisserie to roast large pieces of meat and poultry. To
use the rotisserie:
Fit the cradle on the second shelf.
■
Place the meat on the rotisserie rod and secure both ends of
■
the meat with the two forks, ensuring the meat is secure on
the rod. Be sure to tie poultry with kitchen string.
Insert the rod in the aperture on the front wall of the oven
■
and rest it on the support. To avoid smoke and to collect
cooking juices, place the drip tray with at least 0.5 gallon
(1.9 L) of water on the first shelf.
IMPORTANT: The rotisserie rod has a plastic handle that
must be removed before starting to cook. The handle can
be put back on the rod at the end of cooking to avoid burns
when removing the rotisserie from the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base.
Scatter mozzarella cheese over the pizza two thirds of the way
through cooking.
Rising Function (on some models)
Cover the dough with a damp cloth before placing it in the
oven. With this function, dough proving time is reduced
by approximately one third compared to proving at room
temperature 68°-77°F (20°-25°C). Proving time for a 2.2 lb (1 kg)
batch of pizza dough is approximately 1 hour.
Recommended
Shelf (from cooking
bottom) temperature
°F (°C)
375°-425°F
2 and 3
(200°-220°C)
325°-350°F
2 and 3
(170°-190°C)
325°-350°F
2 and 3
(170°-190°C)
300°-325°F
1 and 2
(150°-170°C)
375°-400°F
2 and 3
(200°-210°C)
325°-350°F
2 and 3
(170°-190°C)
300°-350°F
2 and 3
(160°-180°C)
Recommended
end temperature
for meat probe
°F (°C)
115°F (48°C)
140°F (60°C)
150°F (68°C)
165°F (75°C)
180°F (83°C)
165°F (75°C)
150°F (68°C)