Dual Fan True Convection Cooking - KitchenAid KDRU783V Guide D'utilisation Et D'entretien

True-Broil Reflector Full
®
and Center Broiling
The Broil Mode uses intense heat from above to cook foods
quickly and is ideal when you want rich, flavorful browning
of exterior surfaces. Use for steak, chicken, pork, fish, or
vegetables like onions and peppers. This mode can also brown
and crisp desserts or casserole toppings.
Know Your Broil Mode
Broiling uses direct radiant heat to
■
cook food.
During full broiling, both the
■
inner and outer broil elements
heat. During center broiling, only
the inner broil element heats.
The element(s) cycle 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 elements 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.
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.
When broiling, changing the temperature allows more
■
precise control. Lowering the temperature causes food to
cook slower. Thicker cuts and unevenly shaped pieces of
meat, fish, and poultry may cook better at lower broiling
temperatures.
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 of food from the oven.
■
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
DUAL FAN TRUE
CONVECTION COOKING
Convection Bake, Convection Roast, Convection
Broil, and Easy Convect Conversion
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.
A
1
B 2
Full Broil
1
Center broil
2
USING YOUR OVEN
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.
Set convection cooking modes by following these steps:
1.
MAIN MENU
Steam Cook
Broil
Touch CONVECT.
2.
MAIN MENU
Delay Cook Self Clean
Settings Contact Info
< Back
Touch desired mode.
3.
Enter desired cooking
temperature.
Convect Bake
Bread Proof Keep Warm
More
4.
Set optional modes
(Convection Bake and Roast
only).
(See "Time/Delay Cooking"
section.)
(See "Temperature Probe"
section.)
5.
Touch START.
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