KITCHENAID KDRU707 - Manuel (Page 23)

23
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1. From the Main menu, touch BROIL.
2. To change the preset temperature, enter the desired
temperature using the numerical keys. The broil temperature
can be set to between 300°F and 500°F (149°C and 260°C).
3. The oven defaults to Full broil. On 30" (76.2 cm) and
36" (91.4 cm) ovens only, touch CENTER if desired.
4. Once a cooking setup function is complete, the Start key will
light up.
5. When settings are correct, touch START.
6. During the cooking cycle an Adjust Settings key appears on
the lower right hand corner of the display. Touch ADJUST
SETTINGS to change the desired temperature and/or
Full/Center settings. Touch START to enter new settings.
7. Touch OFF when finished cooking.
BROILING CHART
For best results, place food more than 3" (7.0 cm) from the broil
elements, rack position 3 is recommended. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 500°F (260°C) is recommended for most
food.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
*Place up to 12 patties, equally spaced, on broiler grid.
**A temperature setting of 450° (232°C) is recommended.
Dual Fan True Convection Cooking
Dual fan true convection cooking uses 2 fans
(18" [45.7 cm] ovens [on some models] have 1 fan) in the oven to
circulate hot air continually. This distributes heat more evenly
than the natural movement of air in a standard thermal oven. The
movement of hot air helps maintain a consistent temperature
throughout the oven, cooking foods more evenly, crisping
surfaces while sealing in moisture and yielding crustier breads.
It is normal for the convection fan to cycle on and off during a
cooking cycle.
Baked goods and casseroles can be cooked by lowering cooking
temperatures 25°F (14°C). It is not necessary to reduce
temperature when cooking meats and poultry. Cooking times for
large turkeys and other poultry may be shorter when using the
convection function.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time using a method such as a toothpick.
■ Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
FOOD COOK TIME
(in minutes)
Beef
Steak
1" to 1
¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done 6-12
10-15
13-18
Pork
Pork chops
1" (2.5 cm) thick
medium
11-16
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
6-13
11-16
Ground Meats
Ground beef, pork or lamb patties*
³⁄₄" (2 cm) thick
well-done
10-14
Chicken
Chicken
bone-in pieces**
(2" to 2
¹⁄₂" [5 cm to 6.3 cm])
boneless pieces (4 oz., [113 g])
25-35
11-17
Fish
Fish
Fillets
¹ ₂" to ³⁄₄" (1.25 to 2 cm) thick
Steaks 1" (2.5 cm) thick
5-9
12-17
FOOD COOK TIME
(in minutes)
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.