Baking Stone; Oven Vent(S) - KitchenAid KODC304ESS Instructions D'utilisation

Baking
Food
Large roasts, roasted meats or poultry
Most baked goods, casseroles
Baking Layer Cakes on 1 Rack
Place the cakes on the rack as shown.
Multiple Rack Cooking
2-rack: Use rack positions 2 and 4 for regular baking.
2-rack (convection only): Use rack positions 2 and 4 for convection
baking.
Baking Layer Cakes on 2 Racks
For best results when baking cakes on 2 racks, use rack positions
2 and 4 with the Convection Bake function. Place the cakes on the
racks as shown.
Baking Cookies on 2 Racks
For best results when baking cookies on 2 racks, use rack
positions 2 and 4 with the Convection Bake function.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow 2"
(5.0 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
Number Position on Rack
of Pan(s)
1 Center of rack.
2 Side by side.
3 or 4 Refer to the previous illustration.
NOTE: Bakeware materials and color may affect results. Dark,
dull, non-stick or glass pans may require shorter baking times,
in contrast insulated or stainless steel pans may require longer
baking times. Follow bakeware manufacturer's recommendations.

Baking Stone

The Baking Stone is ideal for baking and reheating. Because the
Baking Stone absorbs excess moisture, heat is concentrated for
crispier pizza and more thorough baking of bread and cookies. It
is oven safe to 550°F (288°C).
For Best Results:
■ Place Baking Stone centered on Rack 1.
■
Use a regular bake cycle.
■ Avoid clustering food on the Baking Stone.
■
You may use parchment paper with the Baking Stone to aid
in removing food.
Rack Position
1 or 2
2 or 3
■
For best bottom browning, preheat oven with Baking Stone
prior to use. Preheating with the Baking Stone may take longer
than usual.
■ Thaw frozen foods in the refrigerator prior to baking.
Refrigerated food can be placed directly in the oven after it is
preheated.
■ Not intended for multi-rack baking.
■ Follow recipe temperature and baking time. Short baking times
may need an extra 1-2 minutes.
Tips for Use:
■ Always use a heat-resistant oven mitt or pad when handling.
■ Seasoning is not needed.
■ The stone will discolor with age. This will enhance the
performance.
■ Avoid placing any other pan or rack on top of the Baking Stone.
■
Baking Stone is metal utensil safe.
■ When placing Baking Stone on a surface, first cover surface
with a sturdy material to avoid scratches.
To Avoid Damage to Your Stone:
■ Avoid extreme temperature changes.
■
Do not use Baking Stone if damaged or chipped.
■ Do not use on a direct heat source or under a broiler.
■
Do not touch the closed oven door or sides of oven with Baking
Stone.
■
Avoid bumping or dropping the Baking Stone, which can break.

Oven Vent(s)

A
B
C
D
E
F
G
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper double oven
G. Bottom vent
The oven vent(s) should not be blocked or covered since they allow
the inlet of fresh air into the cooling system. Also, the bottom vent
should not be blocked or covered since it allows the inlet of fresh
air into the cooling system and the outlet of hot air from the cooling
system. Blocking or covering vents will cause poor air circulation,
affecting cooking, cleaning and cooling results.
Double Oven
D. Upper oven
E. Oven vent
F. Lower oven
G. Bottom vent
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