Table Of Contents - KitchenAid YKERI201 Use & Care Manual

TABLE OF CONTENTS
RANG E SAFETY ............................................................................. 3
The Anti-Tip Bracket .................................................................... 3
PARTS AND FEATURES ................................................................ 6
COOKTOP USE .............................................................................. 8
Ceramic Glass .............................................................................. 8
Cookware ..................................................................................... 8
Home Canning ............................................................................. 9
Cooktop Controls ......................................................................... 9
Single and Dual-Size Elements .................................................. 10
Coil Elements and Burner Bowls ............................................... 10
Simmer Feature .......................................................................... 11
Warm Zone Element .................................................................. 11
Lift-up Cooktop .......................................................................... 11
POWER ON Lights ..................................................................... 11
Hot Surface Indicator Lights ...................................................... 11
ELECTRONIC OVEN CONTROL ................................................. 12
Electronic Control Pads ............................................................. 13
Oven Displays ............................................................................ 13
Start ............................................................................................ 13
Control Lock ............................................................................... 13
Off ............................................................................................... 13
ClocWTimer Display ................................................................... 13
Timer ........................................................................................... 14
OPTIONS - STYLE 1..................................................................... 14
Options Selection Pad ............................................................... 14
Fahrenheit and Celsius ............................................................... 14
Tones .......................................................................................... 14
Oven Temperature Calibration ................................................... 14
OPTIONS - STYLES 2 AND 3 ...................................................... 15
Options Selection Pad ............................................................... 15
Fahrenheit and Celsius ............................................................... 15
Tones .......................................................................................... 15
Oven Temperature Calibration ................................................... 15
OMEN USE ..................................................................................... 16
Aluminum Foil ............................................................................. 16
Bakeware .................................................................................... 16
Meat Thermometer ..................................................................... 16
Temperature Probe .................................................................... 16
Oven Vents ................................................................................. 17
Oven Door Vent .......................................................................... 17
Positioning Racks and Bakeware .............................................. 18
Bake ............................................................................................ 18
Broil ............................................................................................ 18
Convection Cooking ................................................................... 20
EASY CONVECT
TM
Conversion ................................................. 20
Auto Convection Baking ............................................................ 20
Convection Bake ........................................................................ 20
Convection Roast ....................................................................... 21
Convection Broil ......................................................................... 22
Convect Full Meal ...................................................................... 22
Sabbath Mode ............................................................................ 23
Proofing Bread ........................................................................... 24
Timed Cooking ........................................................................... 24
RANGE CARE ............................................................................... 25
Self-Cleaning Cycle .................................................................... 25
General Cleaning ........................................................................ 26
Oven Light(s) .............................................................................. 27
Storage Drawer .......................................................................... 27
Appliance Outlets ....................................................................... 27
Oven Door .................................................................................. 28
TROUBLESHOOTING .................................................................. 29
ASSISTANCE OR SERVICE ......................................................... 30
WARRANTY ................................................................................. 31
TABLE DES MATIERES
SI_CURITI_ DE LA CUlSINII_RE ................................................... 33
La bride antibasculement ........................................................... 33
PIECES ET CARACTERISTIQUES .............................................. 36
UTILISATION DE LA TABLE BE CUlSSON ................................ 38
Vitroceramique ........................................................................... 38
Ustensiles de cuisson ................................................................ 38
Preparation de conserves a la maison ....................................... 39
Commandes de la table de cuisson .......................................... 39
elements a dimension simple ou double ................................... 40
elements en spirale et cuvettes des brQleurs ............................ 40
Caracteristique Simmer (mijotage) ............................................. 40
121ement z one de maintien au chaud .......................................... 41
Table de cuisson relevable ......................................................... 41
Temoins D'ALIMENTATION ....................................................... 41
Temoins lumineux de surface chaude ....................................... 41
COMMANBE I_LECTRONIQUE BU FOUR ................................. 42
Touches de commande electroniques ...................................... 43
Afficheurs du four ....................................................................... 43
Mise en marche .......................................................................... 43
Verrouillage des commandes ..................................................... 43
Arr_t ............................................................................................ 43
Affichage horloge/minuterie ....................................................... 44
Minuterie ..................................................................................... 44
OPTIONS - STYLE 1 ..................................................................... 44
Touche de selection des options ............................................... 44
Fahrenheit et Celsius .................................................................. 44
Signaux sonores ......................................................................... 44
Calibrage de la temperature du four .......................................... 45
OPTIONS - STYLES 2 ET 3 .......................................................... 45
Touche de selection des options ............................................... 45
Fahrenheit et Celsius .................................................................. 45
Signaux sonores ......................................................................... 45
Calibrage de la temperature du four .......................................... 46
UTILISATION BU FOUR ............................................................... 46
Papier d'aluminium ..................................................................... 46
Ustensiles de cuisson ................................................................ 46
Thermometre a viande ............................................................... 46
Sonde thermometrique .............................................................. 47
Events du four ............................................................................ 47
Event de la porte du four ............................................................ 48
Positionnement des grilles et des ustensiles de cuisson .......... 48
Cuisson au four .......................................................................... 48
Cuisson au gril ............................................................................ 49
Cuisson par convection ............................................................. 50
Conversion EASY CONVECT
TM
................................................. 50
Autocuisson au four par convection .......................................... 50
Cuisson au four par convection ................................................. 51
RGtissage par convection .......................................................... 51
Cuisson au gril par convection ................................................... 52
Repas complet par convection .................................................. 53
Mode Sabbat .............................................................................. 53
Levee du pain ............................................................................. 55
Cuisson minutee ......................................................................... 55
ENTRETIEN BE LA CUISINII_RE ................................................. 56
Programme d'autonettoyage ..................................................... 56
Nettoyage genGral ...................................................................... 57
Lampe(s) du four ........................................................................ 59
Tiroir de rangement .................................................................... 59
Prises pour appareils menagers ................................................ 59
Porte du four ............................................................................... 59
BI_PANNAGE ................................................................................. 61
ASSISTANCE OU SERVICE ......................................................... 62
GARANTI E ..................................................................................... 63