Bakeware; Meat Thermometer; Oven Vent; Positioning Racks And Bakeware - KitchenAid ARCHITECT II Serie Guide D'utilisation Et D'entretien

Bakeware

The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored
aluminum
Light golden crusts
Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
Brown, crisp
crusts
Insulated cookie
sheets or baking
pans
Little or no bottom
browning
Stainless steel
Light, golden
crusts
Uneven browning
Stoneware/Baking
stone
Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
Brown, crisp
crusts

Meat Thermometer

On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance.
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh and breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
After reading the thermometer once, push it into the meat
½" (1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
Check all meat, poultry and fish in 2 or 3 different places.
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Use temperature and time
recommended in recipe.
May need to reduce baking
temperatures slightly.
Use suggested baking time.
For pies, breads and casseroles,
use temperature recommended in
recipe.
Place rack in center of oven.
Place in the bottom third of oven.
May need to increase baking time.
May need to increase baking time.
Follow manufacturer's instructions.
May need to reduce baking
temperatures slightly.

Oven Vent

The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the vent
will cause poor air circulation, affecting cooking and cleaning
results. Do not set plastics, paper or other items that could melt
or burn near the oven vent.

Positioning Racks and Bakeware

IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
Position racks before turning on the oven.
Do not move racks with bakeware on them.
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and chart as a
guide.
7
6
5
4
3
2
1
FOOD
Toasting bread or broiling thin, non-fatty foods. 7
Most broiling and multiple rack baking.
Multiple rack baking.
Most baked goods on cookie sheet or jelly roll
pan, fruit pies, or frozen convenience foods.
Also broiling chicken pieces or multiple rack
baking.
Casseroles, bread, bundt cakes or custard
pies.
Roasting small cuts or meat, frozen pies,
dessert souffles or angel food cake. Also
multiple rack baking.
For Roasting large cuts of meat and poultry.
Multiple Rack Cooking
2 rack
3 rack (convection only)
A
A. Oven vent
RACK
POSITION(S)
6
5
4
3
2
1
2 and 5
2, 4 and 6