KitchenAid KDRU783V Guide D'utilisation Et D'entretien page 24

USING YOUR OVEN
Auto Steam Time and Temperature Chart
AUTO
STEAM DEFAULT
FUNCTION TEMPERATURE BROWNING
Meats 325°F (160°C)
Poultry
325°F (160°C)
Seafood 250°F (120°C)
Breads
400°F (205°C)
Vegetables 250°F (120°C)
Desserts 275°F (135°C)
Casseroles 350°F (175°C)
Auto Steam Settings
Meats
The Meats setting gives best results with tender cuts of meat
that would typically be dry-roasted.
The Meats setting has 2 phases. During the first phase, the oven
temperature will automatically rise above the set temperature for
optimal browning conditions.
Most of the browning will occur during this phase; this is
■
normal.
During the second phase, the temperature is reduced to the set
temperature. Steam is added to provide a moist environment to
maintain the juiciness of your meat.
During this phase, very little exterior browning will occur.
■
NOTE: Restarting the cycle will overcook and/or overbrown
food. Instead, change the time and/or temperature.
When using the Meats setting:
For best results, use a broiler pan, grid, and roasting rack
■
designed to drain juices and help avoid spatter and smoke.
Preheating is not recommended.
■
Lower standard baking temperature by 25°F (15°C).
■
Roasting time may need to be reduced by up to 20 percent
■
compared to convection and traditional roasting times.
Use a meat thermometer to gauge doneness of food.
■
With traditional roasting, standing time is included before
carving. The internal temperature will usually increase 5°F to
10°F (2°C to 5°C) during standing time. When roasting with the
Auto Steam Meats setting, the internal temperature may increase
15°F to 20°F (5°C to 10°C) during standing time; therefore, it
is necessary to stop cooking and remove the meat at a lower
internal temperature than with conventional roasting.
Poultry
The Poultry setting gives best results with poultry that would
typically be roasted without steam.
The Poultry setting has 2 phases. During the first phase,
the oven temperature will automatically rise above the set
temperature for optimal browning conditions.
Most of the browning will occur during this phase. This is
■
normal.
During the second phase, the temperature is reduced to the set
temperature. Steam is added to provide a moist environment to
maintain the juiciness of your poultry.
During this phase, very little exterior browning will occur.
■
NOTE: Restarting the cycle will overcook and/or overbrown
food. Instead, change the time and/or temperature.
24
COOK
TIME PROBE
Medium 1:30 Off
Medium 1:30 Off
Off 0:25
0:30
Off 0:20
0:30
Off 0:30
When using the Poultry setting:
For best results, use a broiler pan, grid, and roasting rack.
■
Preheating is not recommended.
■
Roasting time may need to be reduced by up to 20 percent
■
compared to convection and traditional roasting times.
Use a meat thermometer to gauge doneness of food.
■
Seafood
The Seafood setting bakes at a lower temperature than
traditional baking. This gives you moist, tender, evenly cooked
fish with results similar to those achieved when steaming fish in
parchment paper. You can cook shellfish, fillets, steaks, or whole
fish with this setting.
For best results, use a broiler pan and grid or a low-sided
■
baking pan.
Preheating is not recommended.
■
The convection fan will turn on mid-cycle and remain on for
■
the rest of the cycle.
Very little to no browning will occur throughout the cycle. If
■
browning is desired, use a higher browning level.
Breads
The Breads setting gives best results when baking yeast breads.
With the addition of steam to the cycle, you no longer need to
spritz with water or to add moisture into the oven to achieve a
crispy crust and moist interior.
Preheating is required.
■
Lower standard baking temperature by 25°F (15°C).
■
Baking times may be slightly less than with standard baking.
■
If you are using a baking stone, place it in the oven on
■
rack position 1 before beginning the cycle. For other bread
baking, use rack position 1 or 2.
The oven will preheat to a temperature higher than the set
temperature. It will then begin adding steam, so the bread dough
will go into a moist, hot environment which is best for rising and
crust development.
After preheat, place the bread dough in the oven as quickly as
possible and close the door. The oven temperature will reduce
to the set temperature, and a small amount of moisture will
be added. The remainder of the cycle is dry heat for optimal
browning.
Vegetables
The Vegetables setting gives results similar to steaming on a
cooktop or in a microwave oven. This setting also allows you
to steam a larger quantity of vegetables than a cooktop or
microwave oven.
Preheating is not recommended.
■
When steaming vegetables, use the default setting of 250°F
■
and arrange the vegetables in a single layer on a low-sided
baking pan. Corn on the cob can be cooked directly on the
oven rack.
Check vegetables for doneness early. Freshness of the
■
vegetable affects the required cooking time.
Steaming artichokes, beets, green beans, and broccoli is not
■
recommended.