Table Of Contents - KitchenAid KEMS308 Use & Care Manual

TABLE OF CONTENTS
OVEN SAFETY ................................................................................ 3
PARTS AND FEATURES ................................................................ 4
ELECTRONIC OVEN CONTROL ................................................... 5
Display(s) ...................................................................................... 5
Start .............................................................................................. 5
Off ................................................................................................. 6
Clock ............................................................................................ 6
Tones ............................................................................................ 6
Fahrenheit and Celsius ................................................................. 6
Options ......................................................................................... 6
Timer ............................................................................................. 6
Control Lock ................................................................................. 7
Oven Temperature Control .......................................................... 7
Sabbath Mode .............................................................................. 7
OVEN USE ....................................................................................... 8
Aluminum Foil ............................................................................... 8
Positioning Racks and Bakeware ................................................ 8
Roll-Out Rack ............................................................................... 9
Bakeware ...................................................................................... 9
Meat Thermometer ..................................................................... 10
Oven Vent ................................................................................... 10
Baking and Roasting .................................................................. 10
Full and Center Broiling .............................................................. 11
Convection Cooking ................................................................... 11
Convection Bake ........................................................................ 12
Convection Roast ....................................................................... 12
Convection Broil ......................................................................... 13
EasyConvect
TM
Conversion ......................................................... 14
Proofing Bread ........................................................................... 14
Temperature Probe .................................................................... 14
Timed Cooking ........................................................................... 15
Dehydrating ................................................................................ 16
OVEN CARE .................................................................................. 16
Self-Cleaning Cycle .................................................................... 16
General Cleaning ........................................................................ 17
Oven Lights ................................................................................ 18
Oven Door .................................................................................. 18
TROUBLESHOOTING .................................................................. 19
ASSISTANCE OR SERVICE ......................................................... 20
In the U.S.A................................................................................ 20
Accessories ................................................................................ 20
In Canada ................................................................................... 20
WAR RANTY .................................................................................. 21
TABLE DES MATIERES
SI_CURITI_ DU FOUR ................................................................... 23
PIF:CES ET CARACTI_RISTIQUES .............................................. 24
COMMANDE leLECTRONIQUE DU FOUR ................................. 25
Afficheur(s) .................................................................................. 25
Mise en marche .......................................................................... 26
Arr_t ............................................................................................ 26
Horloge ....................................................................................... 26
Signaux sonores ......................................................................... 26
Fahrenheit et Celsius .................................................................. 26
Options ....................................................................................... 26
Minuterie ..................................................................................... 27
Verrouillage des commandes ..................................................... 27
Commande de la temperature du four ...................................... 27
Mode Sabbat .............................................................................. 27
UTIMSATION DU FOUR ............................................................... 28
Papier d'aluminium ..................................................................... 28
Positionnement des grilles et des ustensiles de cuisson ......... 29
Grille coulissante ........................................................................ 29
Ustensiles de cuisson ................................................................ 30
Thermometre & viande ............................................................... 30
#vent du four .............................................................................. 31
Cuisson au four et r6tissage ...................................................... 31
Cuisson au gril complet et central ............................................. 31
Cuisson par convection ............................................................. 32
Cuisson au four par convection ................................................. 33
R6tissage par convection .......................................................... 33
Cuisson au gril par convection ................................................... 34
Conversion de la temperature de convection EasyConvect
TM
.35
Levee du pain ............................................................................. 35
Sonde thermometrique .............................................................. 35
Cuisson minutee ......................................................................... 36
Deshydratation ........................................................................... 37
ENTRETIEN DU FOUR ................................................................. 37
Programme d'autonettoyage ..................................................... 37
Nettoyage gen6ral ...................................................................... 39
Lampes du four .......................................................................... 40
Porte du four ............................................................................... 40
DI_PANNAGE ................................................................................. 41
ASSISTANCE OU SERVICE ......................................................... 42
GARANTIE ..................................................................................... 42
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