Bake; Broil - KitchenAid Architect Series II YKERS205 Use And Care Manual

BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
allow 2" (5,0 cm) of space around bakeware and oven walls. Use
the following chart as a guide.
NUMBER OF POSITION ON RACK
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
The BAKE function is ideal for baking, roasting or heating foods.
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 in 30 seconds to 2 minutes. They will come back on once the
door is closed.
To Bake:
Before baking, position racks according to the "Positioning
Racks and Bakeware" section.
For baking, allow the range to preheat before placing food in the
oven.
1. Press BAKE.
2. Select the oven temperature using the Quickset pads.
OR
Enter the desired temperature using the number pads. The
temperature can be set from 170°F (80°C) to 550°F (288°C) in
5° (1° in Celsius) increments.
3. Press ENTER to set.
After 3 seconds, the oven will begin to preheat. "BAKE" and
"PREHEAT" will appear in the display along with "100°" ("38°"
in Celsius) or the actual oven temperature, whichever is
higher.
The temperature in the display will increase in 1° increments
until the oven reaches the preset temperature. Allow about
15 minutes for the oven to preheat.
When the oven is preheated, the oven will beep and
"PREHEAT" will disappear from the display.
To change the oven temperature during cooking, press BAKE
and select a displayed temperature or use the number pads
to enter the desired temperature.
4. Press CANCEL when finish cooking. Remove food from the
oven.
Broiling uses direct radiant heat to cook food. Changing the
temperature when 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.
For best results, use a broiler pan and grid. They are
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number 4396923.

Bake

Broil

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 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.
Expect broil times to increase and browning to be slightly
lighter if the range is installed on a 208-volt circuit.
Before broiling, position rack according to the Broiling Chart.
Preheat broil for about 5 minutes. Position food on grid in the
broiler pan, then place it in the center of the oven rack. Close the
door to the broil stop position to ensure proper broiling
temperature.
To Broil:
Before broiling, position rack according to the Broiling Chart.
1. Press BROIL.
2. "HIGH" and "LOW" will be displayed.
Select HIGH (550°F/290°C) for normal broiling or LOW
(450°F/230°C) for low-temperature broiling.
OR
To select a broil temperature other than High or Low, enter
the desired temperature (300°F/149°C to 550°F/288°C) using
the number pads and press ENTER.
3. Press CANCEL 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 the top (7). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Steak
1" (2.5 cm) thick
medium
well-done
Ground meat patties
¾" (2.0 cm) thick
well-done
Pork chops
1" (2.5 cm) thick
Ham slice, precooked
" (1.25 cm) thick
warm
Chicken
bone-in pieces
well-done
RACK TOTAL
POSITION TIME
MIN.
6 15-20
6 18-24
6 or 7 11-18
6 22-25
6 8-12
LOW broil
4 30-45
13