Bedienungsanleitung KitchenAid KEBS109 (Seite 11 von 48) (Englisch, Französisch)

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3. Touch START.

“Lo°” will appear on the oven display if the actual oven

temperature is under 100°F (38°C), and “Preheating” will

appear in the lower area of the display.

When the actual oven temperature reaches 100°F (38°C), the

oven display will begin displaying the temperature as it

increases.

When the set temperature is reached, if on, one tone will

sound.

4. Touch CANCEL for the selected oven when finished cooking.

Broiling

Broiling uses direct radiant heat to cook food.

The element cycles on and off in intervals to maintain the oven

temperature.

If the oven door is opened during broiling, the broil element will

turn off in approximately 30 seconds. When the oven door is

closed, the element will come back on approximately 30 seconds

later.

■ 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.

■ For proper draining, do not cover the grid with foil. The

bottom of the broiler 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.

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. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen.

2. Touch BROIL.

Touch the number keys to enter a temperature other than

550°F (288°C). The broil range can be set between 450°F and

550°F (232°C and 288°C).

3. Touch START. A long chime will sound.

The set oven temperature will appear on the oven display

until the oven is turned off.

4. Touch CANCEL for the selected oven when finished cooking.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil

elements, rack position 4 is recommended. For diagram, see the

“Positioning Racks and Bakeware” section.

A temperature setting of 550°F (288°C) is recommended.

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. For beef

to have a well seared exterior and rare interior, use rack 6. Side 1

should cook for approximately 2-3 minutes. Side 2 should cook

for approximately 5-6 minutes. Expect a moderate degree of

smoke when broiling.

An “f” after the rack position number indicates that the flat rack

should be used rather than the roll-out rack.

A. Broil

FOOD RACK

POSITION(S)

COOK TIME

(in minutes)

Beef

Steak

1" to 1¹⁄₄"

(2.5 cm to 3 cm) thick

medium-rare

medium

well-done

10-17

12-19

15-24

Pork

Pork chops

1" (2.5 cm) thick

medium 4f or 5f 15-18

Lamb

Lamb chops

1" (2.5 cm) thick

medium-rare

medium

4f or 5f

10-12

11-13

Ground Meats

Ground beef, pork or lamb

patties*

³⁄₄" (2 cm) thick

well-done 5f or 6f* 15-18

Chicken

bone-in pieces (2" to 2¹⁄₂"

[5 cm to 6.3 cm])

boneless pieces (4 oz [113 g])

4f or 5f

25-35

12-15

Fish

¹₂" to ³⁄₄" (1.25 to 2 cm) thick

steak

Filet

6-12

5-10

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