KITCHENAID 9762892B - Manuel (Page 15)

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■ For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.
■ For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■ After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Settings
chart. It is not necessary to preheat the oven before putting food
in unless recommended in the recipe. Position food on grid in a
broiler pan, then place it in the center of the oven rack.
To Broil:
1. Close the door.
2. Turn the SELECTOR knob to BROIL. “HI” will appear on the
display.
3. Turn the SET knob to the desired broil setting. There are
5 broil settings, refer to the Broil Settings chart.
4. Press the ENTER button. “0:00” will appear in the display and
the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a broil time, skip to
Step 6.
5. Turn the SET knob to the desired broil time. The time will
change in 1-minute increments. See the “Changing Oven
Timer or Temperature” section.
6. Press the ENTER button, the broil time will be accepted.
7. The oven timer will begin to count down from the set time and
the display will alternate between the broil level and the
remaining time.
If a broiling time was not selected, the display will show only
the broil level.
8. When the broiling time ends, “0:00” will appear on the display
and 4 tones will sound.
The oven will remain on. Four reminder tones will sound every
minute, and the time will count up in 1-minute increments.
The display will alternate between “0:00” and the count-up
time until you reset or turn off the oven.
9. Turn the SELECTOR knob to the RESET position when
finished cooking.
BROIL SETTINGS
Use the following chart when setting broiling levels and broiling
temperatures.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
Proofing Bread
Proofing bread prepares the dough for baking by activating the
yeast. Follow your recipe recommendation.
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. See “Positioning Racks and Bakeware” for
diagram. Close the door.
1. Turn the SELECTOR knob to PROOF. The display will show
100°F (38°C) and the “F” will flash on and off.
2. Press the ENTER button. “0:00” will appear on the display
and the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a cook time, skip to
Step 4.
3. Turn the SET knob to the desired proofing time. The time will
change in 1-minute increments.
4. Press the ENTER button, the proofing time will be accepted,
“PrE” will appear in the display, and the oven will begin to
preheat. If the oven timer was set, it will not begin counting
down until preheating is complete.
The display will alternate between “PrE” and actual
temperature as the oven preheats.
5. When the oven temperature is reached a tone will sound and
the selected time will appear on the display.
6. The oven timer will begin to count down from the set time.
The display will alternate between the set temperature and
the remaining time.
BROIL LEVEL BROIL
PERCENTAGE BROIL
TEMPERATURE
HI 100 500°F (260°C)
Br4 90 450°F (230°C)
Br3 80 400°F (200°C)
Br2 70 350°F (175°C)
LO 60 300°F (150°C)
FOOD
RACK
POSITION BROIL
LEVEL TOTAL
TIME
(min.)
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
4
4
4 HI
HI
HI 21-23
23-25
27-29
Ground meat patties*
³⁄₄" (2 cm) thick
well-done
4 HI 20-22
Pork chops
1" (2.5 cm) thick
4 HI 30-33
Lamb chops
1" (2.5 cm) thick
4 HI 22-26
Chicken
bone-in pieces
boneless breasts
3
4 HI
HI 34-40
22-32
Fish
Fillets
¹ ₄-¹ ₂" (0.6-1.3 cm) thick
Steaks
³ ₄-1" (2-2.5 cm) thick
4
4
HI
HI
12-15
24-27