Table Of Contents - KitchenAid KDRP407 Use & Care Manual

TABLE OF CONTENTS TABLE DES MATIERES
RANGE SAFETY ......................................................................... 3
The Anti-Tip Bracket .................................................................... 4
PARTS AND FEATURES ............................................................ 5
COOKTOP USE ........................................................................... 9
Cooktop Controls ......................................................................... 9
Sealed Surface Burners ............................................................. 10
Simmer Plate .............................................................................. 10
Grille ............................................................................................ 11
Griddle ........................................................................................ 12
Griddle Accessory ...................................................................... 13
Home Canning ........................................................................... 13
Cookware ................................................................................... 13
ELECTRONIC OVEN CONTROL ................................................. 14
Displays ...................................................................................... 14
Selector and Set Control Knobs ................................................ 14
Enter and Cancel ........................................................................ 14
Clock .......................................................................................... 14
OVEN USE ................................................................................. 15
Aluminum Foil ............................................................................. 15
Positioning Racks and Bakeware .............................................. 15
Bakeware .................................................................................... 15
Meat Thermometer ..................................................................... 16
Oven Vent ................................................................................... 16
Bake ............................................................................................ 16
Broil ............................................................................................ 16
Convection Cooking ................................................................... 17
Convection Bake ........................................................................ 17
Convection Roast ....................................................................... 18
Convection Broil ......................................................................... 19
Proofing Bread ........................................................................... 19
Keep Warm ................................................................................. 19
Timed Cooking ........................................................................... 20
RANGE CARE ............................................................................... 20
Self-Cleaning Cycle .................................................................... 20
General Cleaning ........................................................................ 21
Oven Lights ................................................................................ 23
Oven Door .................................................................................. 23
TROUBLESHOOTING .................................................................. 23
ASSISTANCE OR SERVICE ..................................................... 25
WAR RANTY .................................................................................. 26
SI_CURITI_ DE LA CUISINIERE ................................................ 27
La bride antibasculement ........................................................... 28
PIECES ET CARACTI_RISTIQUES ........................................... 29
UTILISATION DE LA TABLE DE CUlSSON ............................. 33
Commandes de la table de cuisson .......................................... 33
BrQleurs de surface scelles ........................................................ 34
Plaque de mijotage ..................................................................... 34
Gril .............................................................................................. 35
Plaque &frire .............................................................................. 36
Plaque &frire accessoire ............................................................ 37
Preparation de conserves & la maison ....................................... 37
Ustensiles de cuisson ................................................................ 38
COMMANDE leLEOTRONIQUE DU FOUR ................................. 38
Affichages ................................................................................... 38
Boutons de selection et de commande de reglage ................... 38
Entrer et annuler ......................................................................... 39
Horloge ....................................................................................... 39
UTILISATION DU FOUR ............................................................... 39
Papier d'aluminium ..................................................................... 39
Positionnement des grilles et des ustensiles de cuisson .......... 39
Ustensiles de cuisson ................................................................ 40
Thermometre & viande ............................................................... 40
#vent du four .............................................................................. 40
Cuisson au four .......................................................................... 40
Cuisson au gril ............................................................................ 41
Cuisson par convection ............................................................. 42
Cuisson au four par convection ................................................. 42
R6tissage par convection .......................................................... 42
Cuisson au gril par convection ................................................... 44
Levee du pain ............................................................................. 44
Garder au chaud ......................................................................... 44
Cuisson minutee ......................................................................... 45
ENTRETIEN DE LA CUISINIF:RE ................................................. 45
Programme d'autonettoyage ..................................................... 45
Nettoyage gen6ral ...................................................................... 46
Lampes du four .......................................................................... 48
Porte du four ............................................................................... 48
DlePANNAGE ............................................................................. 49
ASSISTANCE OU SERVICE ......................................................... 50
GARANTIE ..................................................................................... 51
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