Kitchenaid Kebs276x User manual

KitchenAid

T

[E-

In

NE

o

E

Lad

;

n

Electric

2y

Cleaning

Oven?

Double

2d

Models

KEBS276X

and

KEBS246X

USE

and

CARE

GUIDE

PO,

Table

of

Contents

Page

Important

Safety

Instructions

«00.00.0000...

3-4

You

Are

Responsible

For...

4

Ownership

Registration

...............sssssssss

5

Built-In

Oven

Features

„an

6-7

Using

the

Oven

...........sssssssssssss

8-23

Electronic

Clock

Operation

......................

8

Upper

Oven

Controls

ooien

9

Lower

Oven

Controls

cesen

9

Preheating

the

Oven

„e

10

Baking

in

the

Oven

nnee

10

Roasting

in

the

Oven...

14

Automatic

Time

Baking/Roasting

...........

16

Temperature

Probe

„iiiaio.

18

Broiling

in

the

Oven

an

19

Rotisserie

Cooking

in

the

Oven

..............

21

Care

and

Cleaning

s..

24-30

Control

Knobs

o...n

24

Glass

Surfaces.

zit

ecs

pre

tctit

24

Porcelain

Surfaces

u.n

24

Chrome

Surfaces

and

Trim

.....................

24

Broiler

Pan

.........ssssssssssssseee

24

Oven

Racks,

Rotisserie

Spear

and

Prongs

24

Self-Clean

Oven

Cycle;

oio

ees

24

Oven

Lights

—

Operation/Replacement

..28

Optional

Oven

Door

Fronts

...................

29

Removing

and

Replacing

an

Oven

Door

29

Adjusting

the

Temperature

Control

........

30

For

Service

or

Assistance

iec.

3l

KitchenAid

Warranty

....................

Back

Cover

€

1990

KitchenAid

Important

Safety

Instructions

AWARNING

To

reduce

the

risk

of

fire,

electrical

shock,

injury

to

persons,

or

damage

when

using

the

oven,

follow

basic

precautions,

including

the

following:

.

Read

all

instructions

before

using

the

oven.

2.

Install

or

locate

the

oven

only

in

accordance

with

the

provided

Installation

Instructions.

It

is

recommended

that

the

oven

be

installed

by

a

qualified

installer.

The

oven

must

be

properly

connected

to

electrical

supply

and

grounded.

3.

Do

not

operate

the

oven

if

it

is

not

working

properly,

or

if

it

has

been

damaged.

4.

Do

not

use

the

oven

for

warming

or

heating

the

room.

Persons

could

be

burned

or

injured,

or

a

fire

could

start.

5.

Use

the

oven

only

for

its

intended

use

as

described

in

this

manual.

6.

Do

not

wear

loose

or

hanging

garments

when

using

the

oven.

They

could

ignite

if

they

touch

a

heating

element

and

you

could

be

burned.

7.

Do

not

touch

heating

elements

or

interior

surfaces

of

oven.

Heating

elements

may

be

hot

even

though

they

are

dark

in

color.

Interior

surfaces

of

an

oven

become

hot

enough

to

cause

burns.

During

and

after

use,

do

not

touch,

or

let

clothing

or

other

flammable

materials

contact

heating

elements

or

interior

surfaces

of

oven

until

they

have

had

sufficient

time

to

cool.

Other

surfaces

of

the

oven

may

become

hot

enough

to

cause

burns;

such

as,

the

oven

vent

opening,

the

surface

near

the

vent

opening,

the

oven

door

and

the

oven

door

window.

8.

Use

only

dry

potholders.

Moist

or

damp

potholders

on

hot

surfaces

may

result

in

burns

from

steam.

Do

not

let

potholder

touch

hot

heating

elements.

Do

not

use

a

towel

or

bulky

cloth

for

a

potholder.

They

could

catch

on

fire.

9.

Do

not

heat

unopened

containers.

They

could

explode.

The

hot

contents

could

cause

burns

and

container

particles

could

cause

injury.

10.

Grease

is

flammable

and

should

be

handled

carefully.

Let

fat

cool

before

attempting

to

handle

it.

11.

Do

not

use

water

on

grease

fires.

Never

pick

up

a

flaming

pan.

Smother

flaming

pan

by

covering

with

a

well-fitted

lid,

cookie

sheet

or

flat

tray.

Flaming

grease

outside

of

pan

can

be

extinguished

with

baking

soda

or,

if

available,

a

multipurpose

dry

chemical

or

foam-

type

extinguisher.

12.

Use

care

when

opening

oven

door.

Let

hot

air

or

steam

escape

before

removing

or

replacing

food.

13.

Always

position

oven

rack(s)

in

desired

location

while

oven

is

cool.

If

rack

must

be

moved

while

oven

is

hot,

do

not

let

potholder

contact

hot

heating

element

in

oven.

14.

Do

not

store

flammable

materials

in

or

near

the

oven.

They

could

explode

or

burn.

15.

Do

not

store

things

children

might

want

above

the

oven.

Children

could

be

burned

or

injured

while

climbing

on

it.

continued

on

3

.

Do

not

leave

children

alone

or

unattended

in

area

where

the

oven

is

in

use.

They

should

never

be

allowed

to

sit

or

stand

on

any

part

of

the

oven.

They

could

be

burned

or

injured.

.

Keep

oven

vents

unobstructed.

.

Clean

your

oven

regularly.

See

care

and

cleaning

instructions

in

this

manual.

.

Be

sure

all

oven

parts

are

cool

before

cleaning.

.

Do

not

clean

door

gasket.

It is

essential

for

a

good

seal.

Care

should

be

taken

not

to

rub,

damage,

or

move

the

gasket.

Clean

only

parts

recommended

in

this

Use

and

Care

Guide.

.

Do

not

use

oven

cleaners.

No

commercial

oven

cleaner

or

oven

liner

protective

coating

of

any

kind

should

be

used

in

or

around

any

part

of

the

oven.

.

Before

self-cleaning

the

oven,

remove

broiler

pan,

broiler

grid,

oven

racks

and

other

utensils.

Do

not

use

your

oven

to

clean

miscellaneous

parts.

.

Do

not

repair

or

replace

any

part

of

the

oven

unless

specifically

recommended

in

this

manual.

All

other

servicing

should

be

referred

to

a

qualified

technician.

.

Disconnect

the

electrical

supply

before

servicing

the

oven.

FOR

YOUR

SAFETY

DO

NOT

STORE

OR

USE

GASOLINE

OR

OTHER

FLAMMABLE

VAPORS

AND

LIQUIDS

IN

THE

VICINITY

OF

THIS

OR

ANY

OTHER

APPLIANCE.

THE

FUMES

CAN

CREATE

A

FIRE

HAZARD

OR

EXPLOSION.

SAVE

THESE

INSTRUCTIONS

You

are

Responsible

For

*

installing

the

oven

where

it

is

protected

from

the

elements,

and

in

a

wall

or

cabinet

strong

enough

to

support

its

weight.

(See

the

Installation

Instructions.)

*

Making

sure

the

oven

is

not

used

by

anyone

unable

to

operate

it

properly.

*

Properly

maintaining

the

oven.

*

Using

the

oven

only

for

jobs

expected

of

a

home

oven.

Ownership

Registration

Please

fill

out

and

mail

your

Ownership

Registration

Card

packed

with

the

product.

This

card

will

enable

us

to

contact

you

in

the

unlikely

event

of

a

product

safety

notification

and

assist

us

in

complying

with

the

provisions

of

the

Consumer

Product

Safety

Act.

Return

of

this

card

is

not

necessary

to

validate

your

warranty.

You

must

provide

proof

of

purchase

or

installation

date

for

in-warranty

service.

Write

down

the

following

information.

You

will

need

it

if

your

oven

ever

requires

service.

Model

Number*

Serial

Number*

Date

Purchased

Date

Installed

Builder's

or

Dealer's

Name

Address

Phone

*

Model

and

serial

numbers

are

located

on

the

lower

left

side

of

the

door

opening

on

the

upper

oven.

Built-In

Oven

Features

Oven

lock

vent

latch

Control

panel

,

Lock

lever

Oven

light

cover

panel

Instruction

plate

Broiler

H

:

element

Temperature

i

probe

S

[Ho

7

N

Rotisserie

Oven

rack

P

-

support

rack

guides

-

Serial

number

Gasket

plate

Bake

A

Selfelean

element

Window

C

S

——M——

'—

—

——À————

e

<

MITTERET

Door

handle

—————2

——d—!—É—!)—Á————

——

Self-clean

lower

oven

Oven

Control

Panel

Electronic

Oven

light

Upper

oven

clock

switch

cycle

light

Upper

oven

Lower

Start

Stop/cancel

oven

temperature

oven

Lower

oven

button

selector

control

selector

cycle

light

PROBE

TEMPERATURE

To

Cancel

Push

Cancel

Tuce

Set

Upper

oven

Lower

oven

Lower

oven

Probe

knob

clean

indicator

|

clean

indicator|

temperature

light

control

Upper

oven

Lower

oven

lock

indicator

lock

indicator

light

Using

the

Oven

Clock

Timer

oO

2

Set

Start

Stop/Cancel

Electronic

Clock

Operation

The

electronic

clock

controls

all

timed

operations

for

both

ovens.

It

consists

of

the

display,

Start

Button,

Set

Knob

and

Stop/Cancel

Button.

When

your

oven

is

first

connected

to

the

power

in

your

home,

“00:00”

will

appear

in

the

display.

To

set

the

time

of

day:

1.

Turn

the

Set

Knob

one

full

turn

counterclockwise

until

a

tone

is

heard

and

“TIME”

appears

in

the

display.

2.

Continue

turning

the

Set

Knob

in

either

direction

until

the

correct

time

of

day

appears

in

the

display.

3.

Press

the

Start

Button

to

begin

clock

operation.

To

use

the

minute

timer:

The

Minute

Timer

can

be

programmed

from

5

seconds

to

99

minutes

for

precise

timing

of

short

and

long-term

cooking,

or

any

other

activity.

The

Minute

Timer

is

only

an

audible

reminder

and

will

not

turn

the

oven

ON

or

OFF.

1.

To

use,

turn

the

Set

Knob

clockwise.

The

display

will

immediately

change

to

“5”

and

“TIMER”

will

be

displayed.

2.

Continue

turning

until

the

desired

time

is

displayed

(in

minutes

and

seconds)

in

the

display.

Displayed

time

increases

in

the

following

increments:

From

5

seconds

to

2

minutes

5

second

increments

From

2

minutes

to

10

minutes

10

second

increments

From

10

minutes

to

20

minutes

30

second

:

increments

1

minute

increments

3.

To

start

the

Minute

Timer,

press

the

Start

Button.

The

display

will

continue

to

show

"TIMER"

and

the

selected

time

will

begin

counting

down.

At

the

end

of

the

timed

period,

"TIMER"

will

flash

rapidly

in

the

display

and

a

tone

will

sound

for

3

seconds,

after

which

an

intermittent

tone

will

sound

until

the

Minute

Timer

is

cancelled,

or

until

a

total

of

15

minutes

have

elapsed.

IMPORTANT:

The

current

time

of

day

may

be

checked

while

the

Minute

Timer

is

in

use

by

touching

the

Start

Button.

The

time

of

day

will

be

displayed

for

7

seconds,

then

return

to

the

Minute

Timer

program

in

progress.

Press

the

Stop/Cancel

Button

once

to

turn

off

the

reminder

tone

at

the

end

of

the

Minute

Timer

program.

To

cancel

a

Minute

Timer

program

in

progress,

press

the

Stop/Cancel

Button

once.

A

tone

will

sound

and

the

clock

will

return

to

the

time

of

day.

IMPORTANT:

The

Minute

Timer

may

be

used

at

the

same

time

as

an

automatic

time

cooking

or

Self-

Clean

program.

The

time

cooking

or

Self-Clean

program

must

be

set

first,

then

the

Minute

Timer.

The

Minute

Timer

countdown

will

show

in

the

display.

One

touch

of

the

Stop/

Cancel

Button

will

cancel

the

Minute

Timer

and

two

touches

will

cancel

the

cooking

or

cleaning

program.

From

20

minutes

to

99

minutes

Upper

Oven

Controls

The

upper

can

be

used

for

baking,

roasting

and

broiling.

The

oven

has

two

controls

—

a

Selector

and

a

Temperature

Control.

Both

controls

must

be

set

for

the

oven

to

work.

Selector:

The

Selector

has

six

settings:

ROTIS

-

Top

elements

operate

at

full

power

whenever

heating.

Use

this

setting

when

using

the

rotisserie.

BROIL

-

The

top

elements

will

operate

at

full

power

whenever

heating.

Use

this

setting

for

broiling.

CLEAN

-

Use

this

setting

for

self-

cleaning

only.

TIME

BAKE

-

The

bottom

element

and

outer

top

element

operate

at

full

power

and

glow

red

whenever

heating.

Use

this

setting

for

automatic

time

baking.

BAKE

-

The

bottom

element

and

outer

top

element

operate

at

full

power

and

glow

red

whenever

heating.

Use

this

setting

for

baking,

roasting

and

cooking

casseroles.

OFF

-

Use

this

setting

to

turn

the

oven

off.

Temperature

control:

The

Temperature

Control

can

be

set

at

any

temperature

from

Wm

(warm/150°F]

to

BROIL

(550?F],

or

on

CLEAN.

Settings

Wm

to

225°F

are

suggested

for

warming

and

holding

foods.

When

setting

the

Temperature

Control,

if

you

accidentally

go

past

the

desired

setting,

turn

the

dial

fully

counterclockwise

and

then

reset

to

the

desired

setting

to

get

an

accurate

temperature

setting.

Be

sure

the

Temperature

Control

is

turned

fully

counterclockwise

when

the

oven

is

not

in

use.

Lower

Oven

Controls

The

lower

oven

is

used

for

baking,

roasting

and

broiling.

It

has

two

controls

—

a

Selector

and

a

Temperature

Control.

Both

controls

must

be

set

for

the

oven

to

work.

Selector:

The

Selector

has

five

settings:

BROIL

-

The

top

elements

will

operate

at

full

power

whenever

heating.

Use

this

setting

for

broiling.

CLEAN

-

Use

this

setting

for

self-cleaning

only.

TIME

BAKE

-

The

bottom

element

and

outer

top

element

operate

at

full

power

and

glow

red

whenever

heating.

Use

this

setting

for

automatic

time

baking.

BAKE

-

The

bottom

element

and

outer

top

element

operate

at

full

power

and

glow

red

whenever

heating.

Use

this

setting

for

baking,

roasting

and

cooking

casseroles.

OFF

-

Use

this

setting

to

turn

the

oven

off.

The

Selector

and

Temperature

Control

for

the

lower

oven

operate

exactly

as

for

the

upper

oven.

IMPORTANT:

The

lower

oven

will

not

operate

while

the

upper

oven

is

being

cleaned,

and

the

upper

oven

will

not

operate

while

the

lower

oven

is

being

cleaned.

If

an

attempt

is

made

to

clean

both

ovens

at

the

same

time,

neither

will

operate.

Preheating

the

Oven

For

best

results,

preheat

the

oven

until

the

Oven

Cycle

Light

goes

out,

unless

the

recipe

states

otherwise.

Set

the

Selector

to

BAKE

and

the

Temperature

Control

to

the

desired

temperature.

The

Oven

Cycle

Light

will

go

out

when

the

set

temperature

has

been

reached.

The

Oven

Cycle

Light

will

cycle

on

and

off

with

the

elements

during

the

heating

period.

Be

sure

the

Selector

is

turned

to

OFF

and

the

Temperature

Control

is

turned

fully

counterclockwise

or

to

OFF

when

the

oven

is

not

in

use.

Baking

in

the

Oven

(Upper

or

Lower

Oven)

1.

Arrange

the

oven

rack(s]

in

the

desired

position(s).

2.

Turn

the

Selector

to

BAKE.

3.

Set

the

Temperature

Control

to

the

recommended

temperature.

See

the

“Baking

chart”

on

page

13.

4.

Place

the

food

in

the

oven

after

the

Oven

Cycle

Light

goes

out,

or

when

the

recipe

specifies.

Be

sure

to

turn

the

Selector

to

OFF

and

the

Temperature

Control

fully

counterclockwise

when

cooking

is

completed.

POU

eee

Rack

positions:

There

are

two

racks

for

each

oven.

One

rack

is

straight

and

the

other

is

offset.

The

offset

rack

permits

intermediate

positions

for

the

placement

of

food

within

the

oven.

Your

oven

has

four

rack

positions.

Rack

position

4

is

the

highest

position,

or

farthest

from

the

bottom

of

the

oven.

Rack

position

1

is

the

lowest

position,

or

closest

to

the

bottom

of

the

oven.

Be

sure

to

arrange

the

oven

rack(s}

before

putting

foods

into

the

oven

or

turning

the

oven

on.

To

remove

oven

racks:

1.

Pull

rack

out

until

bar

on

back

of

rack

touches

first

stop.

2.

Lift

front

of

rack

until

rear

position

of

rack

slides

out

between

the

two

front

stops.

How

to

position

racks

and

pans:

The

racks

should

be

placed

so

the

top

of

the

food

will

be

centered

in

the

oven.

For

proper

cooking,

follow

these

guidelines

for

specific

foods:

e

Angel

and

bundt

cake,

yeast

breads,

frozen

pies,

large

roasts

and

turkeys

-

place

rack

on

lowest

level

e

Casseroles,

muffins,

most

quick

breads

and

meats

—

place

rack

on

second

level

from

bottom

*

Cookies,

biscuits,

cakes

and

non-

frozen

pies

—

place

rack

on

second

or

third

level

from

bottom.

When

baking

on

two

racks,

arrange

racks

on

bottom

and

third

level

from

bottom.

AWARNING

Fire

and

Personal

Injury

Hazard

*

Always

position

oven

racks

in

desired

location

before

turning

oven

on.

Be

sure

the

racks

are

level.

*

If

racks

must

be

moved

while

oven

is

hot,

use

potholders

or

oven

mitts

to

protect

hands.

*

Do

not

let

potholders

or

oven

mitts

contact

hot

heating

elements.

*

Always

use

a

dry

potholder

or

oven

mitt

to

change

racks

or

handle

utensils

in

the

oven.

Do

not

use

a

damp

potholder

or

oven

mitt.

Steam

burns

could

result.

Failure

to

follow

the

above

precautions

may

result

in

fire

or

personal

injury.

The

hot

air

must

circulate

around

the

pans

in

the

oven

for

even

heat

to

reach

all

parts

of

the

oven.

For

best

air

circulation:

*

Place

the

pans

so

that

one

is

not

directly

over

the

other.

*

Allow

1-1/2

to

2

inches

of

space

around

each

pan

and

between

pans

and

oven

walls.

*

When

cooking

with

one

pan,

place

pan

in

the

center

of

the

oven

rack.

e

When

cooking

with

two

pans,

place

pans

in

opposite

corners

of

the

oven

rack.

*

Use

only

one

cookie

sheet

in

the

oven

at

one

time.

IMPORTANT:

"Oven

peeking"

may

cause

heat

loss,

longer

cooking

times

and

unsatisfactory

baking

or

roasting

results.

Rely

on

your

timer.

How

to

use

aluminum

foil

for

baking:

Use

aluminum

foil

to

catch

spillovers

from

pies

or

casseroles.

*

Place

the

foil

on

the

oven

rack

below

the

rack

with

the

food.

The

foil

should

have

the

edges

turned

up

and

be

about

1

inch

(2.5

cm}

larger

all

around

than

the

dish

holding

the

food.

*

Do

not

cover

the

entire

rack

with

aluminum

foil.

It

will

reduce

air

circulation

and

cause

poor

cooking

results.

A

WARNING

Electrical

Shock,

Fire

and

Product

Damage

Hazard

*

Do

not

allow

foil

to

touch

the

heating

elements

because

it

will

damage

them

and

could

result

in

electrical

shock

or

fire

hazard.

*

Do

not

line

Self-Clean

oven

bottoms

or

entire

oven

rack

with

foil

or

other

liners.

Poor

baking

will

result.

Damage

to

the

oven

finish

Will

occur

if

foil

is

left

in

oven

during

Self-Clean

cycle.

Baking

chart:

APPROXIMATE

OVEN

COOKING

TIME

FOOD

TEMPERATURE

(MINUTES)

Breads,

yeast

e

loaf

375°F

30-40

*

rolls,

pan

400°F

12-15

Breads,

quick

biscuits

450°F

10-15

*

muffins

400°F

20-25

*

popovers

450°F

20-25

*

corn

bread

425°F

25-30

*

nut

bread

350°F

60-75

*

gingerbread

350°F

25-30

Cakes

*

angel

food

375°F

30-40

*

layer

cake

350-375°F

20-30

*

loaf

cake

350°F

35-45

*

sponge

cake

350°F

35-45

*

pound

cake

350°F

34-45

e

fruit

cake

300°F

2-2-1/2

hrs.

e

sheet

cake

300?F

25-35

Cookies

*

drop

375°F

10-15

e

rolled

and

refrigerated

375°F

8-12

e

chocolate

375°F

10-15

e

fruit

and

molasses

375°F

10-15

*

brownies

350°F

20-30

*

macaroons

350°F

12-15

Miscellaneous

*

apples,

baked

375?F

50-60

*

beans,

bakes

300°F

5-6

hrs.

e

custard,

cup

325°F

35-40

*

potatoes,

baked

400°F

75

*

pudding

bread

350°F

45-60

cottage

3759F.

30-40

rice

325°F

40-60

*

scalloped

dishes

350°F

60-90

e

souffle

350°F

50-60

Pastries

*cream

puffs

400°F

35-40

e

custard

and

pumpkin

pie

350°F

30-40

*

pastry

shell

450°F

10-12

*

two

crust

fruit

pie

cooked

filling

400°F

25-30

uncooked

filling

400°F

40-50

*

meringue

topping

350°F

10-15

Roasting

in

the

Oven

(Upper

or

Lower

Oven)

Roasting

is

a

dry

heat

cooking

method.

It

is

recommended

for

poultry

and

tender

cuts

of

beef,

lamb,

pork

and

veal.

1.

Arrange

the

oven

rack(s)

in

the

desired

position(s)

and

place

the

food

in

the

oven.

2.

Turn

the

Selector

to

BAKE.

3.

Set

the

Temperature

Control

to

the

recommended

temperature.

See

the

“Roasting

chart"on

page

15.

Be

sure

to

turn

the

Selector

to

OFF

and

the

Temperature

Control

fully

counterclockwise

when

cooking

is

completed.

Roasting

tips:

*

Roast

meats

fat

side

up

in

a

shallow

pan

using

a

roasting

rack.

*

Use

a

roasting

pan

that

fits

the

size

of

the

food

to

be

roasted.

Meat

juices

may

overflow

the

sides

of

a

pan

that

is

too

small.

Too

large

of

a

pan

will

result

in

increased

oven

spatter.

*

Spatter

can

be

reduced

by

lining

the

bottom

of

the

roasting

pan

with

lightly

crushed

aluminum

foil.

*

A

foil

tent

will

slow

down

surface

browning

for

long-term

roasting,

as

when

roasting

a

turkey.

Place

tent-shaped

foil

loosely

over

meat

to

allow

for

air

circulation.

Do

not

seal

foil

or

meat

will

be

steamed.

*

Use

an

accurate

meat

thermometer

to

determine

when

meat

has

reached

desired

degree

of

doneness.

Insert

the

thermometer

into

the

center

of

the

thickest

portion

of

the

meat

or

inner

thigh

or

breast

of

poultry.

For

an

accurate

reading,

the

tip

of

the

thermometer

should

not

touch

fat,

bone

or

gristle.

*

After

reading

the

thermometer

once,

push

it

further

into

the

meat

1/2

inch

or

more

and

read

again.

If

the

temperature

drops,

return

the

meat

to

the

oven

for

more

cooking.

*

Remove

roasted

meats

from

the

oven

when

the

thermometer

registers

5°F

to

10°F

lower

than

the

desired

doneness.

The

meat

will

continue

to

cook

after

removal

from

the

oven.

*

Roasts

will

be

easier

to

carve

if

allowed

to

stand

10

to

15

minutes

after

removal

from

the

oven.

Roasting

chart:

—

Set

selector

to

Bake.

—

Roast

at

oven

temperature

of

325?F.*

Preheating

is

not

needed.

—

Place

roasting

pan

on

flat

rack-position

1.

APPROXIMATE

MINUTES

MEAT

THERMOMETER

MEAT

W/EIGHT

PER

POUND

TEMPERATURE

Beef

rolled

rib

3-5

Ibs

erare

25-29

140°F

*

medium

35-37

160°F

*

well

done

45-47

170°F

standing

rib

6-7

Ibs

erare

23-25

140°F

*

medium

30-32

160°F

*

well

done

35-40

170°F

rump

roast

4-6

Ibs

*

medium

25-30

160?F

*

well

done

35-37

170°F

Lamb

leg

6-7

Ibs

*rare

18-20

140°F

*

medium

21-24

150-155?F

*

well

done

30-32

180°F

Pork

loin

3-4

Ibs

45-48

170°F

5-6

Ibs

28-30

170°F

shoulder

4—5

Ibs

40-44

185°F

ham,

3-5

Ibs

17-18

130°F

fully

cooked

8-10

Ibs

13-14

130°F

Poultry

chicken*

3-4

Ibs

28-30

185°F**

turkey,

10-16

Ibs

14-19

170-180?F

unstuffed

18-25

Ibs

11-15

170-180?F

Veal

loin

3-4

Ibs

35-38

170°F

shoulder

5-6

Ibs

43-45

170°F

*

For

chicken,

set

the

oven

temperature

to

350°F.

**

The

muscles

may

not

be

large

enough

to

use

a

thermometer.

Automatic

Time

Baking/Roasting

Using

the

TIME

BAKE

setting

allows

you

to

turn

either

oven

on

and

off

automatically.

The

starting

time

can

be

set

to

come

on

now

or

later.

Both

ovens

can

be

set

to

automatic

time

bake

at

the

same

time.

They

will

have

the

same

start

and

stop

times

with

both

Selectors

set

on

TIME

BAKE.

The

Temperature

Controls

may

be

set

at

different

temperatures.

1.

Arrange

oven

rack(s]

in

desired

position(s)

and

place

food

in

the

oven.

2.

Turn

the

Selector

to

TIME

BAKE.

Set

the

Temperature

Control

to

the

desired

temperature.

3.

Check

to

see

that

the

electronic

clock

is

set

to

the

correct

time

of

day.

If

not,

reset

following

the

instructions

on

page

8.

4.

Set

the

start

time.

Touch

the

Start

Button

and

hold

down

for

2

seconds.

"START

TIME"

will

appear

in

the

display

and

a

short

tone

will

sound.

16

5.

To

start

cooking

now,

touch

the

Start

Button

again

to

set

the

start

time

and

go

to

the

To

start

cooking

later,

turn

the

Set

Knob

until

the

desired

start

time

appears

in

the

display,

then

touch

the

Start

Button

again

to

set

the

start

time.

Stop/Cancel

6.

Set

the

stop

time.

After

the

start

time

is

set,

“STOP

TIME”

will

appear

in

the

display

and

a

short

tone

will

sound.

Turn

the

Set

Knob

until

the

desired

stop

time

appears

in

the

display.

Touch

the

Start

Button

again

to

set

the

stop

time

and

begin

the

program.

7.

"AUTO"

will

appear

continuously

in

the

display

if

the

automatic

time

bake

cycle

has

been

programmed

to

start

now.

“AUTO”

will

flash

in

the

display

if

the

automatic

time

cooking

cycle

has

been

programmed

to

start

later.

“AUTO”

will

change

from

flashing

to

continuous

when

the

programmed

start

time

is

reached.

AWARNING

To

avoid

sickness

and

food

waste

when

using

automatic

time

cooking:

*

Do

not

use

foods

that

will

spoil

while

waiting

for

cooking

to

start,

such

as

dishes

with

milk

or

eggs,

cream

soups,

and

cooked

meats

or

fish.

Any

food

that

has

to

wait

for

cooking

to

start

should

be

very

cold

or

frozen

before

it

is

put

in

the

oven.

MOST

UNFROZEN

FOODS

SHOULD

NEVER

STAND

MORE

THAN

TWO

HOURS

BEFORE

COOKING

STARTS.

Do

not

use

foods

containing

baking

powder

or

yeast

when

using

delay

start.

They

will

not

rise

properly.

*

Do

not

allow

food

to

remain

in

oven

for

more

than

two

hours

after

end

of

cooking

cycle.

W/hat

happens

during

the

time

bake

selection:

e

The

oven

will

come

on

at

the

time

selected

and

maintain

the

temperature

set

on

the

Temperature

Control

until

the

selected stop

time.

*

At

the

end

of

the

cooking

period,

the

oven

will

shut

off.

“AUTO”

will

flash

rapidly

in

the

display.

A

tone

will

sound

for

3

seconds,

followed

by

an

intermittent

tone

until

the

Stop/Cancel

Button

is

touched

or

a

total

of

15

minutes

has

elapsed.

Foods

should

be

removed

from

the

oven

when

the

cooking

time

has

ended,

or

they

will

tend

to

overcook.

To

review

a

program:

Press,

and

hold

for

2

seconds,

the

Start

Button

for

the

start

time

or

the

Stop/Cancel

Button

for

the

stop

time.

The

start

or

stop

time

will

appear

in

the

display

for

7

seconds.

To

change

a

program:

Press,

and

hold

for

3

seconds,

the

Start

Button

for

the

start

time

or

the

Stop/Cancel

Button

for

the

stop

time.

Turn

the

Set

Knob

to

the

new

desired

time,

then

touch

the

Start

Button

to

set

the

new

time.

To

cancel

an

automatic

time

bake

program

in

progress:

Touch

the

Stop/Cancel

Button

twice.

A

tone

will

sound

each

time

button

is

pushed

and

the

clock

will

return

to

the

present

time

of

day.

The

oven

will

automatically

turn

itself

off.

Temperature

Probe

(Upper

Oven)

The

Temperature

Probe

is

the

most

accurate

guide

to

the

degree

of

doneness

of

meat.

Use

it

when

roasting

any

type

of

meat

or

poultry.

1.

Insert

the

Temperature

Probe

into

the

center

of

the

thickest

portion

of

meat

or

into

the

inner

thigh

or

breast

of

poultry,

away

from

fat

or

bone.

2.

Place

pan

with

meat

on

rack

that

has

been

centered

in

the

oven.

3.

Open

the

Temperature

Probe

Cover

located

on

the

left

side

of

the

oven

wall.

Insert

plug

into

jack.

(Keep

the

top

of

the

probe

as

far

as

possible

from

the

heat

source.)

4.

Close

the

oven

door.

PROBE

TEMPERATURE

e

5.

Set

the

Selector

to

BAKE.

IMPORTANT:

The

Probe

Temperature

Guide

will

light

up.

6.

Set

Probe

Temperature

Control

to

the

desired

setting.

See

the

"Roasting

chart"

on

page

15

for

internal

meat

temperatures.

7.

Set

the

Temperature

Control

to

the

desired

roasting

temperature.

What

happens

during

this

selection:

The

oven

will

begin

heating.

The

heating

elements

will

cycle

on

and

off

to

maintain

the

proper

temperature.

The

red

hand

of

the

Probe

Temperature

Guide

will

move

up

the

scale

to

indicate

the

current

internal

meat

temperature.

After

the

red

hand

reaches

the

white

hand,

a

continuous

tone

will

sound

indicating

that

the

selected

internal

temperature

has

been

reached.

The

oven

will

continue

to

heat

and

the

tone

will

continue

to

sound

until

the

oven

is

turned

off.

To

turn

off

oven

and

warning

signal:

1.

Turn

the

Selector

to

OFF

and

the

Temperature

Control

fully

counterclockwise.

2.

Unplug

the

Temperature

Probe

using

an

oven

mitt

or

potholder.

A

WARNING

Burn

Hazard

Oven,

probe

and

probe

cover

will

be

hot.

Use

an

oven

mitt

or

a

potholder

to

remove

the

probe.

Failure

to

do

so

could

result

in

burns.

3.

Remove

food

from

oven

to

prevent

overcooking.

4.

Wipe

probe

with

a

soapy

cloth

and

dry

thoroughly.

Use

a

plastic

Scouring

pad

to

remove

cooked-

on

foods.

IMPORTANT:

DO

NOT

immerse

Temperature

Probe

in

water

or

other

liquid.

Broiling

in

the

Oven

Broiling

is

a

quick-cook

method

that

will

produce

foods

that

are

brown

on

the

outside

and

moist

and

juicy

on

the

inside.

1.

Arrange

the

oven

rack(s}

in

the

desired

position(s).

See

the

"Broiling

chart”

on

page

20.

2.

Place

food

on

grid

in

broiler

pan

and

place

in

center

of

the

oven

rack.

Turn

the

pan

so

the

long

side

is

parallel

to

the

oven

door

for

the

best

heat

distribution

and

air

flow.

3.

Turn

the

Selector

to

BROIL.

Do

not

preheat

the

broiler.

4.

Set

the

Temperature

Control

to

the

desired

temperature.

See

the

"Broiling

chart”

on

page

20.

5.

Position

the

oven

door

at

the

Broil

Stop

position.

6.

Door

can

remain

closed

during

broiling,

however

results

may

differ.

Be

sure

to

turn

the

Selector

to

OFF

and

the

Temperature

Control

fully

counterclockwise

when

broiling

is

completed.

Broiling

tips:

*

Always

start

broiling

with

a

cold

broiler

pan

for

even

results.

*

To

retain

more

natural

juice,

do

not

pierce

meat

with

a

fork.

*

Trim

the

outer

layer

of

fat

from

steaks

and

chops.

*

Slit

fatty

edges

to

prevent

meat

from

curling

during

broiling.

*

Brush

food

with

butter,

sauce

or

seasoning,

if

desired,

several

times

during

broiling.

*

Grease

the

broiler

pan

grid

when

broiling

fish

to

prevent

sticking.

A

WARNING

Fire

Hazard

*

Place

meat

the

correct

distance

from

the

element.

element

may

spatter,

smoke,

burn

or

catch

fire

during

broiling.

*

To

ensure

adequate

grease

sheets

or

similar

pans

for

broiling.

Also,

covering

the

broiler

grid

with

foil

is

not

recommended.

Poor

drainage

of

grease

may

result

in

fire.

If

foil

is

used,

cut

slits

in

foil

to

correspond

with

all

openings

in

broiler

grid.

and

cool

in

pan.

Meat

placed

too

close

to

the

drainage,

do

not

use

cookie

Grease

can

then

drain

away

Broiling

chart:

The

recommended

rack

position

is

numbered

lowest

(1)

to

highest

(4).

FLAT

APPROXIMATE

RACK

TOTAL

TIME

MEAT

POSITION

SELECTOR

TEMPERATURE

(MINUTES)

Steak,

1"

thick

3

BROIL

550°F

erare

16

*

medium

21

*

well

done

25

Steak,

1-1/2"

thick

3

BROIL 550?F

*rare

23

*

medium

28

Hamburger

patties,

1/2"

thick

4

BROIL 550?F

*

medium

8-12

Lamb

chops,

1"

thick

3

BROIL

400°F

18-20

Ham

slice,

1/2"

thick

3

BROIL

550°F

10-12

1"

thick

3

BROIL

550°F

20-22

a

rE

a

A

a

L

NN

M

s

Tis

NN

Pork

chops,

1"

thick

3

BROIL

450°F

25-28

Frankfurters

3

BROIL

550°F

8

Chicken

pieces

2

BROIL 550°F

32

Fish,

1/2"

thick

2

BROIL

350°F

20

1"

thick

2

BROIL

350°F

20-22

Calves

liver,

1/2"

thick

3

BROIL

350?F

10-12

20

KitchenAid KEBS276X User manual

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