KitchenAid ARCHITECT II Serie Guide D'utilisation Et D'entretien page 15

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 • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and •
other bakeware with
dark, dull and/or
nonstick finish •
• Brown, crisp •
crusts
May need to reduce baking
temperatures 25°F (15°C).
Use suggested baking time.
For pies, breads and casseroles,
use temperature recommended in
recipe.
• Place rack in center of oven.
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven browning
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
Stoneware/Baking • Follow manufacturer's instructions.
stone
• Crisp crusts
Ovenproof • May need to reduce baking
glassware, ceramic temperatures 25°F (15°C).
glass or ceramic
• Brown, crisp
crusts
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
The temperature probe accurately measures the internal
temperature of meat, poultry and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
It should not be used during full and center broiling, convection
broiling, dehydrating or proofing bread.
Always unplug and remove the temperature probe from the oven
when removing food.
To Use:
Before using, insert the probe into the center of the thickest
portion of meat or into the inner thigh or breast of poultry, away
from fat or bone at an angle as shown in following diagram. Place
food in oven and connect the temperature probe to the jack.
Keep probe as far away from heat source as possible. Close oven
door.
A--
On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
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 or 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
V2" (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.
A. Temperature probe jack
B. Temperature probe
1. Press the number pads to enter a probe temperature. The
probe temperature can be set between 130°F and 190°F
(54°C and 88°C).
2. Press BAKE, CONVECT BAKE or CONVECT ROAST.
Press number pads to enter a temperature other than the one
displayed.
3=
Press START.
The set oven temperature will appear on the oven display
throughout cooking.
"Lo °'' will appear as the probe temperature until the internal
temperature of the food reaches 130°F (54°C). Then the
display will show the temperature increasing in 1°F
increments.
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