Meat Thermometer; Oven Vents; Oven Door Vent; Bake - KitchenAid YKERI201 Use & Care Manual

Meat Thermometer

On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
After reading the thermometer once, push it into the meat
¹⁄₂ in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
Check all meat in 2 or 3 places

Oven Vents

A
A. Oven vent (on ceramic glass models)
B
B. Oven vent (on coil element models)
The oven vent should not be blocked or covered, because it
allows the release of hot air and moisture from the oven. Doing so
will cause poor air circulation, affecting cooking and cleaning
results. Never set plastics, paper or other items that could melt or
burn near the oven vent.

Oven Door Vent

A
A. Oven door vent
Hot air and moisture escape from the door vent during certain
oven modes. Some condensation may occur; however, this will
not affect cooking performance.
The BAKE function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will 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 element will turn
off at any time between 30 seconds and 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.
1. Press BAKE.
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.
2. Press START.
"Lo°" will appear on the display if the actual oven
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.
When the preheat is reached, if on, 1 tone will sound.
3. Press OFF when finished cooking.
(Maxi/Econo on some models)
Use only the broiler pan and grid provided with the range. It is
designed to drain juices into the pan, 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.
Trim excess fat to reduce spattering. Slit the remaining fat on
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.
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.
Broiling uses direct radiant heat to cook food. Use MAXI BROIL
or ECONO BROIL (on some models) for broiling regular-sized and
smaller cuts of meat, poultry and fish. MAXI BROIL uses both top
elements for maximum browning coverage of foods. ECONO
BROIL uses the inner element for browning coverage only in the
center of foods.

Bake

Broil

15