KITCHENAID KDRS483 - Manuel (Page 18)

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To Change Temperature:
1. Press the number pad from the chart.
2. Press START.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
NOTE: This oven automatically adjusts for 208V operation
without affecting cooking performance. Preheat times may be
longer.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil or liner.
■ On those models with bottom vents, do not block or cover
the oven bottom vents.
■ For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least
¹⁄₂" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
■ Position racks before turning on the oven.
■ Do not position racks with bakeware on them.
■ Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.
Traditional Cooking
Convection Cooking
5 300°F (149°C)
6 325°F (163°C)
7 350°F (177°C)
8 375°F (191°C)
9 400°F (204°C)
0 450°F (232°C)
BAKEWARE/RESULTS RECOMMENDATIONS
Light colored
aluminum
■ Light golden crusts
■ Even browning
■ Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
■ Brown, crisp crusts
■ May need to reduce baking
temperatures slightly.
■ Use suggested baking time.
■ For pies, breads and casseroles,
use temperature recommended
in recipe.
■ Place rack in center of oven.
NUMBER PAD OVEN TEMPERATURE
Insulated cookie
sheets or baking pans
■ Little or no bottom
browning
■ Place in the bottom third of
oven.
■ May need to increase baking
time.
Stainless steel
■ Light, golden crusts
■ Uneven browning
■ May need to increase baking
time.
Stoneware/Baking
stone
■ Crisp crusts
■ Follow manufacturer’s
instructions.
Ovenproof glassware,
ceramic glass or
ceramic
■ Brown, crisp crusts
■ May need to reduce baking
temperatures slightly.
FOOD RACK POSITION
Large roasts, turkeys, angel food,
bundt cakes, quick breads, pies 1 or 2
Yeast breads, casseroles, meat and
poultry 2
Cookies, biscuits, muffins, cakes 1 and 4 or 2 and 4 or
3 for single rack baking
OVEN SETTING NUMBER OF
RACKS USED RACK POSITION(S)
Convection Bake 1 1, 2 or 3
Convection Bake 2 1 and 4 or 2 and 4
Convection Bake 3 1, 3 and 5
Convection Roast 1 1, 2 or 3
Convection Broil 1 3 or 4
BAKEWARE/RESULTS RECOMMENDATIONS
1
2
3
4
5