KitchenAid YKERS303BWH1 Gebrauchsanweisung - Seite 13
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Bow Tie True Convection with T.H.E.
TM
Element
(on some models)
True convection adds an electric element around the convection
fan to enhance the cooking performance. This feature enables
three-rack baking in your range. Use the following Convect Options
chart as a guide.
Convect Options
SETTING
FOODS
CONVECT
Single or multiple-rack
baking for cookies,
BAKE
biscuits, breads, casseroles, tarts, tortes, cakes.
CONVECT
Thicker cuts or unevenly shaped pieces of meat,
BROIL
fish or poultry.
CONVECT
ROAST
Whole chicken or turkey, vegetables, pork roasts,
beef roasts.
Convection cooking temperatures and times can differ from those
of standard cooking. Depending upon the selected category,
EasyConvect
TM
conversion automatically reduces the standard
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 4 general categories. Choose the category
most appropriate for the food to be cooked. Use the following chart
as a guide.
SETI'ING
FOODS
MEATS
Chicken:
whole and pieces
Meat loaf, Roasts: pork, beef and ham
(Turkey and large poultry are not included because
their cook time varies.)
BAKED
Biscuits,
Breads: quick and yeast
GOODS
Cakes and Cookies
Casseroles
PIZZA
Fresh pizza, Frozen pizza
OTHER
Frozen convenience foods: french fries,
nuggets, fish sticks, lasagna
To Use:
NOTE:
For best results,
preheat
your
oven to the desired
temperature
prior to using Easy
Convect
TM
Conversion.
After
preheating
is complete,
press the OFF key before using
EasyOonvect
TM
Conversion.
1.
Press the EASY CONVECT
pad for the desired
option (MEATS,
BAKED GOODS,
PIZZA or OTHER)
then press START.
2.
Press number
pads to enter standard
cook temperature
then
press START.
3.
Press number
pads to enter standard
cook time then press
START.
4. Place the food in the oven.
Check food for doneness before the stop time is reached. If
food will not be done when the stop time is reached, add more
cooking time before time elapses (see "Cook Time" section). At
the end of the stop time, the oven will automatically turn off.
5. Press OFF when finished.
6. Remove food from the oven.
Proofing bread prepares the dough for baking by activating the
yeast. Follow the recipe directions as a guide. Standard Proof
should be used for fresh dough, thawed dough, and for the first
and second rise. Rapid Proof (on some models) operates at a
slightly higher temperature than Standard Proof, and it can be used
for the second rise of formed dough.
To Proof:
Before first proofing, place the dough in a lightly greased bowl and
cover loosely with wax paper, coated with shortening. Place on
rack guide 2 and close the oven door.
NOTE: If the temperature of the oven is greater than 100°F (38°C),
"oven cooling" will be displayed until the temperature
is less than
100°F (38°C).
1. Press BREAD PROOF until the desired proof is displayed
("Standrd" or "Rapid").
2. Press START.
Let the dough rise until nearly doubled in size. Proofing time
may vary depending on dough type and quantity.
3. Press OFF when finished proofing.
Before second proofing, shape the dough, place it in baking pan(s)
and cover loosely. Follow the same placement and control steps
above. Before baking, remove the cover.
NOTE: If the oven temperature is greater than 100°F (38°C), the
display will indicate "oven cooling" until the temperature is below
100°F (38°C).
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