KitchenAid KDRP463LSS08 Le manuel du propriétaire

Catégorie
Cuisinières
Taper
Le manuel du propriétaire
I_itchen_kid _
PROFESSIONAL COOKING SERIES
DUAL FUEL RANGE
For questions about features, operation/performance, parts accessories or service, call: 1-800-422-1230
In Canada, call for assistance 1-800-461-5681, for installation and service, call: 1-800-807-6777 or visit our website at...
www.kitchenaid.com or www.KitchenAid.ca
CUISINIERE A DOUBLE COMBUSTIBLE,
SERIE PROFESSIONNELLE
Au Canada, pour assistance composez le 1-800-461-5681, pour installation ou service composez le 1-800-807-6777 ou visitez notre site web &...
www.KitchenAid.ca
Table of Contents/Table des matieres ............................................................................. 2
Models/Modeles KDRP407 KDRP462 KDRP463 KDRP467 KDRP487
8301284
TABLE OF CONTENTS
RANGE SAFETY ......................................................................... 3
The Anti-Tip Bracket .................................................................... 4
PARTS ANB FEATURES ............................................................ 5
COOKTOP USE ........................................................................... 9
Cooktop Controls ......................................................................... 9
Sealed Surface Burners ............................................................. 10
Simmer Plate .............................................................................. 10
Grille............................................................................................ 11
Griddle ........................................................................................ 12
Griddle Accessory ...................................................................... 13
Home Canning ........................................................................... 13
Cookware ................................................................................... 13
ELECTRONIC OVEN CONTROL ................................................. 14
Displays ...................................................................................... t 4
Selector and Set Control Knobs ................................................ 14
Enter and Cancel ........................................................................ 14
Clock .......................................................................................... 14
OVEN USE ................................................................................. 15
Aluminum Foil............................................................................. 15
Positioning Racks and Bakeware .............................................. 15
Bakeware .................................................................................... 15
Meat Thermometer ..................................................................... 16
Oven Vent ................................................................................... 16
Bake ............................................................................................ 16
Broil ............................................................................................ 16
Convection Cooking ................................................................... 17
Convection Bake ........................................................................ 17
Convection Roast ....................................................................... 18
Convection Broil ......................................................................... 19
Proofing Bread ........................................................................... 19
Keep Warm ................................................................................. 19
Timed Cooking ........................................................................... 20
RANGE CARE ............................................................................... 20
Self-Cleaning Cycle .................................................................... 20
General Cleaning ........................................................................ 21
Oven Lights ................................................................................ 23
Oven Door .................................................................................. 23
TROUBLESHOOTING .................................................................. 23
ASSISTANCE OR SERVICE ..................................................... 25
WARRANTY .................................................................................. 26
TABLE DES MATIERES
SI_CURITI_ DE LA CUISINII_RE ................................................ 27
La bride antibasculement ........................................................... 28
PIECES ET CARACTERISTIGUES ........................................... 29
UTILISATION DE LA TABLE DE CUlSSON ............................. 33
Commandes de la table de cuisson .......................................... 33
BrQleurs de surface scelles ........................................................ 34
Plaque de mijotage ..................................................................... 34
Gril .............................................................................................. 35
Plaque &frire .............................................................................. 36
Plaque &frire accessoire ............................................................ 37
Preparation de conserves &la maison ....................................... 37
Ustensiles de cuisson ................................................................ 38
COMMANDE I_LECTRONIQUE DU FOUR ................................. 38
Affichages ................................................................................... 38
Boutons de selection et de commande de reglage ................... 38
Entrer et annuler ......................................................................... 39
Horloge ....................................................................................... 39
UTILISATION DU FOUR ............................................................... 39
Papier d'aluminium ..................................................................... 39
Positionnement des grilles et des ustensiles de cuisson ..........39
Ustensiles de cuisson ................................................................ 40
Thermometre a viande ............................................................... 40
Event du four .............................................................................. 40
Cuisson au four .......................................................................... 40
Cuisson au gril ............................................................................ 41
Cuisson par convection ............................................................. 42
Cuisson au four par convection ................................................. 42
R6tissage par convection .......................................................... 42
Cuisson au gril par convection ................................................... 44
Levee du pain ............................................................................. 44
Garder au chaud ......................................................................... 44
Cuisson minutee ......................................................................... 45
ENTRETIEN DE LA CUlSINII_RE ................................................. 45
Programme d'autonettoyage ..................................................... 45
Nettoyage gen@al ...................................................................... 46
Lampes du four .......................................................................... 48
Porte du four ............................................................................... 48
DI_PANNAGE ............................................................................. 49
ASSISTANCE OU SERVICE ......................................................... 50
GARANTI E ..................................................................................... 51
RANGE SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all
safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word "DANGER" or
"WARNING." These words mean:
You can be killed or seriously injured if you don't
immediately follow instructions.
You can be killed or seriously injured if you don't
follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you
what can happen if the instructions are not followed.
I WARNING: If the information in this manual is not followed exactly, a fire or explosion
I
may result causing property damage, personal injury or death.
I
- Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this
or any other appliance.
- WHAT TO DO IF YOU SMELL GAS:
Do not try to light any appliance.
Do not touch any electrical switch.
Do not use any phone in your building.
Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's
instructions.
If you cannot reach your gas supplier, call the fire department.
- Installation and service must be performed by a qualified installer, service agency or
the gas supplier.
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list
of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and
requires businesses to warn of potential exposure to such substances,
WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or
other reproductive harm,
This appliance can cause low=level exposure to some of the substances listed, including benzene, formaldehyde,
carbon monoxide, toluene, and soot,
The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the
anti-tip bracket fastened down properly.
Rear Brace
Anti-Tip Bracket
Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to wall behind range.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns to children
and adults.
Making sure the anti-tip bracket is installed:
Slide range forward.
Look for the anti-tip bracket securely attached to wall behind range.
Slide range completely back, so anti-tip bracket is over rear brace of range.
iMPORTANT SAFETY iNSTRUCTiONS
WARNmNG: To reduce the risk of fire, eUectricaU
shock, injury to persons, or damage when using the
range, follow basic precautions, including the
following:
,. WARNING: TO REDUCE THE RUSKOF
TUPPUNGOF THE RANGE, THE RANGE MUST BE
SECURED BY PROPERLY INSTALLED ANTU-TUP
DEVUCES. TO CHECK UFTHE DEVUCES ARE
INSTALLED PROPERLY, SMDE RANGE FORWARD,
LOOK FOR ANTU-TUPBRACKET SECURELY
ATTACHED TO FLOOR, AND SMDE RANGE BACK
SO REAR RANGE FOOT USUNDER ANTU-TUP
BRACKET.
CAUTRON: Do not store items of interest to
children in cabinets above a range or on the
backguard of a range - children climbing on the
range to reach items could be seriously injured.
Proper Installation - The range, when installed, must
be electrically grounded in accordance with local
codes or, in the absence of local codes, with the
National Electricai Code, ANS//NFPA 70. In Canada,
the range must be electrically grounded in accordance
with Canadian Electrical Code. Be sure the range is
properly installed and grounded by a qualified technician.
This range is equipped with a three-prong grounding
plug for your protection against shock hazard and
should be plugged directly into a properly grounded
receptacle. Do not cut or remove the grounding prong
from this plug.
Disconnect the electrical supply before servicing the
appliance.
Never Use the Range for Warming or Heating the
Room.
Injuries may result from the misuse of appliance doors
or drawers such as stepping, leaning, or sitting on the
doors or drawers.
Maintenance - Keep range area clear and free from
combustible materials, gasoline, and other flammable
vapors and liquids.
Storage in or on the Range - Flammable materials
should not be stored in an oven or near surface units.
Top burner flame size should be adjusted so it does
not extend beyond the edge of the cooking utensil.
For serf-cleaning ranges =
,= Before Self=Cleaning the Oven - Remove broiler pan
and other utensils, Wipe off all excessive spillage
before initiating the cleaning cycle,
SAVE THESE iNSTRUCTiONS
PARTS AND FEATURES
This manual covers several different models. The range you have purchased may have some or all of the items listed. The locations and
appearances of the features shown here may not match those of your model.
48 in. (122 cm) Control Panel
2 3
1. Surface Burner Locator
2. Left Rear Control Knob
(!5K BTU
3. Left Front Control Knob
(6K BTU)
4. Selector Knob
5. Enter Button
5 7 8 9 10
6. Oven Light Switch
7. Cancel Button
8. Set Knob
9. Center Rear Left Control Knob
(15K BTU)
!0. Center Front Left Control Knob
(!5K BTU)
11 12 13 14 1516 17 18 19
11. Center Rear Right Control
Knob (15K BTU)
!2. Center Front Right Control
Knob (15K BTU)
13. Selector Knob
14. Enter Button
!5. Oven Light Switch
16. Cancel Button
17. Set Knob
18. Right Rear Control Knob
(15K BTU)
19. Right Front Control Knob
(6K BTU)
36 in. (91.44 cm) Control Panels
1 3
1. Surface Burner Locator
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (6,000 BTU)
4. Rear Center Control Knob (15,000 BTU)
7 8 9 10
5. Selector Knob
6. Enter Button
7. Oven Light Switch
8. Cancel Button
11 12
9. Set Knob
10. Front Center Control Knob (15,000 B TU)
11. Right Rear Control Knob (15,000 BTU)
12. Right Front Control Knob (6,000 BTU))
3
1. Surface Burner Locator
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (6,000 BTU)
4. Grille Control Knob (18,000 BTU)
5 6 7 8 9
5. Selector Knob
6. Enter Button
7. Oven Light Switch
8. Cancel Button
10 11
9. Set Knob
10. Right Rear Control Knob (15,000 BTU)
11. Right Front Control Knob (6,000 BTU)
2 3 4
1. Surface Burner Locater
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (6,000 BTU)
4. Griddle Control Knob (15,000 BTU)
30 in. (76.2 cm) Control Panel
69 8Q
5. Selector Knob
6. Enter Button
7. Oven Light Switch
8. Cancel Button
10 11
9. Set Knob
10. Right Rear Control Knob (15,000 BTU)
11. Right Front Control Knob (6,000 BTU)
1 2 3
1. Surface Burner Locater
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (15,000 BTU)
4. Selector Knob
4 56 7 8
5. Enter Button
6. Oven Light Switch
7. Cancel Button
9 10
8. Set Knob
9. Right Rear Control Knob (15,000 BTU)
!0. Right Front Control Knob (6,000 BTU)
Double Oven Range
2
3
4
17
18
Ill 19
1. Center Rear Left Surface Burner
2. Left Rear Surface Burner
3. Center Front Left Surface
Burner
4. Left Front Surface Burner
5. Control Panel
6. Oven Vent
7. Gas Regulator
(located in rear of range
8. Door Gasket
9. Bake Element (not visible)
10. Model and Serial Number
(located on center front frame
below oven cavity)
! 1. Pin Connector
(located in rear of range, for
factory testing only)
12. Right Rear Surface Burner
13. Center Rear Right Surface
Burner
!4. Right Front Surface Burner
15. Center Front Right Surface
Burner
16. Electronic Oven Control
Display
17. Self-Cleaning Latch
18. Broil Element (not shown)
19. Oven Rack
Single Oven Range
1
2
11
12
I
I
1. Surface Burner
2. Surface Burner Grate
3. Control Panel
4. Oven Vent
5. Gas Regulator (rear of unit)
6. Door Gasket
7. Bake Element (not visible)
8. Model and Serial Number Plate (located on
center front frame, below oven cavity)
9. 2-Pin Connector (not shown; rear of unit -
not for consumer use - for factory test only)
!0. Stainless Steel Backguard (Island Trim not
shown)
! 1. Grille, Griddle, Center Burners or Filler Grate
12. Electronic Oven Control Display
13. Self-Cleaning Latch
14. Broil Element (not shown)
15. Oven Rack
COOKTOP USE
Fire Hazard
Do not let the burner flame extend beyond the
edge of the pan.
Turn off all controls when not cooking.
Failure to follow these instructions can result in
death or fire.
IMPORTANT: Your range is factory set for use with Natural Gas.
If you wish to use L.R Gas, an L.R Gas Conversion Kit is included
with your new range. See the instructions included with the L.R
Gas conversion kit for details on making this conversion.
Electric igniters automatically light the surface burners when
control knobs are turned to LITE.
The large burners (15,000 BTU [British Thermal Units]) provide
the highest heat setting, and are ideal for cooking large quantities
of food or liquid, using large pots and pans. The small burners
(6,000 BTU) allow more accurate simmer control at the lowest
setting, and are ideal for cooking smaller quantities of food, using
smaller pots and pans.
Before setting a control knob, place filled cookware on the grate.
Do not operate a burner using empty cookware or without any
cookware on the grate.
NOTE: Visually check that the burner has lit. If the burner does
not ignite, listen for the clicking sound. Ifyou do not hear the
igniter click, TURN THE BURNER OFE Check for a tripped circuit
breaker or blown fuse.
Check that the control knob is pressed completely down on the
valve shaft. If the spark igniter still does not operate, call atrained
repair specialist.
Proper grounding and polarity are necessary for correct operation
of the electric ignition system. If the wall receptacle does not
provide correct polarity, the igniter will become grounded and
occasionally click, even after the burner has ignited. Contact a
trained repair specialist to check the wall receptacle to see if it is
wired with the correct polarity.
To Set:
1. Push in and turn knob counterclockwise to LITE.
All surface burners will click. Only the burner with the control
knob turned to LITE will produce a flame.
2. Turn knob anywhere between HI and LO. Use the following
chart as a guide when setting heat levels.
SETTING RECOMMENDED USE
LITE Light the burner.
HI Start food cooking.
Bring liquid to a boil.
MEDto HI Hold a rapid boil.
Quickly brown or searfood.
MED Fry or saut_ foods.
Hold a slow boil.
MED to LO Cook soups, sauces and gravies.
Stew or steam foods.
LO Keep food warm.
(with Simmer Plate) Melt chocolate or butter.
Simmer.
REMEMBER: When range is in use or (on some
models) during the Self=Cleaning cycle, the entire
cooktop area may become hot,
Power failure
In case of prolonged power failure, the surface burners can be lit
manually. Hold a lit match near a burner and turn knob
counterclockwise to HI. After burner lights, turn knob to setting.
IMPORTANT: Do not obstruct the flow of combustion and
ventilation air around the burner grate edges.
Before cleaning, make sure all controls are off and the oven and
cooktop are cool. Do not use oven cleaners, bleach or rust
removers,
Burner cap: Always keep the burner cap in place when using a
surface burner. A clean burner cap will help prevent poor ignition
and uneven flames. Always clean the burner cap after a spillover
and routinely remove and clean the caps according to the
"General Cleaning" section.
4
1. Burner cap
2. Burner base
3. Afignment pins
4. Igniter
5. Gas tube opening
Gas tube opening: Gas must flow freely throughout the gas tube
opening for the burner to light properly. Keep this area free of soil
and do not allow spills, food, cleaning agents or any other
material to enter the gas tube opening. Protect it from spillovers
by always using a burner cap.
1,1 .... _-
V
2
1, 1- 1½ in. (25-38 mm)
2. Burner ports
Burner ports: Check burner flames occasionally for proper size
and shape as shown above. A good flame is blue in color, not
yellow. Keep this area free of soil and do not allow spills, food,
cleaning agents or any other material to enter the burner ports.
To Clean:
1. Remove the burner cap from the burner base and clean
according to "General Cleaning" section.
2. Clean the gas tube opening with a damp cloth.
3. Clean clogged burner ports with a straight pin as shown. Do
not enlarge or distort the port. Do not use a wooden
toothpick. If the burner needs to be adjusted, contact a
trained repair specialist.
4. Replace the burner cap, making sure the alignment pins on
the cap are properly aligned with the burner base.
1. Incorrect
2. Correct
Turn on the burner. Ifthe burner does not light, check cap
alignment. Ifthe burner still does not light, do not service the
sealed burner yourself. Contact a trained repair specialist.
The Simmer Plate is made of aluminum to evenly spread the heat
over the bottom of cookware. It can be used on the large surface
burners.
For best results, use the Simmer plate with burner settings in the
medium to low range on the cooktop when lower temperatures
are needed for simmering, or for maintaining food at a low
temperature over an extended period of time.
Channels on the bottom of the Simmer Plate have been designed
so it fits properly and securely over the grate (as shown).
See "Assistance or Service" section to order extra Simmer
Plates.
10
5
6
1. Grille Grate 4. Burner Assembly
2. Wave Tray 5. Front Spill Guard
3. Wave Plate 6. Drip Tray
2
3
4
The grille module consists of a cast-iron grate, a wave tray, a
wave plate, a burner assembly, a front spill guard and a drip tray.
It is used to grill foods. Refer to the "Grille Chart" for cook times
and settings.
When using the grille, follow the guidelines below.
Do not leave the grille unattended while cooking.
Do not use aluminum foil, charcoal or wood chips.
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
Allow space between food on the grille. Crowding food will
result in uneven cooking.
Use a metal spatula or tongs to turn food.
Steaks, chops and hamburgers should be turned only once
to prevent loss of juices.
For even cooking, foods such as chicken quarters should be
turned several times.
To check for doneness of meats and poultry, use an instant
read thermometer or make a small cut in the center of the
food. This will prevent loss of juices.
REMEMBER: Before removing or replacing grille, make sure the
control knobs are turned to OFE Allow the grille to cool
completely before handling.
To Remove:
1. Remove grille grate.
2. Remove wave tray and wave plate.
3. Remove burner assembly.
4. Remove front spill guard.
5. Remove drip tray.
6. Clean basin. See "General Cleaning" section.
To Replace:
1. Lift burner assembly out of basin and set aside.
2. Place drip tray on bottom of grille basin and slide the tray
forward so that it is located side to side and against the
locating feet of the rear spill guard.
1. Rear spill guard
2. Locating feet
3. Drip tray
Insert the front spill guard feet into the slots in the rear spill
guard. The rear flange will rest on the burner box.
1
2
\
\
1. Front spill guard
2. Feet and slots
4. Place burner assembly over spill guard, making sure burner's
rear flange is seated in slot.
5. Install the wave tray into the grille. The tab in the left rear
corner of the bay must fit through the slot in the left rear
corner of the wave tray.
1.Slot for locating tab
2.Locating tab
11
6. Place the wave plate on the wave tray. The wave plate must
be centered on the wave tray.
1
1. Wave tray
2. Wave plate
7. Replace grille grate.
To Use:
1. Turn on overhead range hood.
2. If desired, apply a light coating of vegetable oil or nonstick
cooking spray to grille grate.
3. Push in and turn knob to LITE/HI. The flame will ignite in
30-40 seconds. Allow grille to preheat for 10 minutes.
4. Turn knob to desired cook setting. Place food on grille.
GRILLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
FOOD SETTING COOK
TIME
TOTAL
MINUTES
Steak
1 in.(2.5 cm)
medium MED-HI 16-20
well done MED-HI 20-30
Ground Meat Patties
_A-3/4in. (1.3-1.9 cm) MED 20-25
Pork Chops
1 in. (2.5 cm) MED 35-55
Ham Slices
_/2in. (1.3 cm) MED-HI 8-12
Frankfurters and Precooked MED 8-15
Sausages
Chicken
Quarters MED-LO 50-80
Breasts, boneless MED 20-40
Fish Steaks
3/4-1in. (1.9-2.5 cm) MED 10-15
1. Griddle
2. Drip Tray
The griddle is a built-in unit made of polished steel and comes
with a drip tray. It is shipped with a protective coating covered
with paper to prevent rust from occurring and must be removed
before using. See the "General Cleaning" section for more
information.
Do not use cookware on the griddle.
Do not pour cold water on a hot griddle. This may warp the
griddle, producing an uneven cooking surface.
The griddle must be level to operate properly.
The griddle should be preheated before cooking most foods.
Refer to recipe or package instructions.
Remove and clean the grease tray and the area below after
each use.
After each cleaning, wipe the griddle surface with a light film
of cooking oil to protect the finish from rust and corrosion.
Do not use corn oil.
It is normal for a seasoned griddle to darken with use.
Before cleaning the griddle, turn control knobs to OFF and allow
griddle to cool.
First Time Use:
1. Remove the paper from the griddle.
2. Completely remove the protective coating from the surface
with warm soapy water and a soft cloth or sponge. Rinse and
dry.
3. Pour 1 tsp (5 mL) of vegetable oil onto the center of the
griddle and spread evenly over the entire surface with a paper
towel.
The griddle is ready for use. If desired, additional grease or
shortening may be used when cooking.
12
To Use:
1. Push in and turn knob to LITE/HI. The flame will ignite in
30-40 seconds. Allow griddle to preheat for 10 minutes. Place
food on griddle.
2. If preheating is not required, start cooking food at desired
temperature setting.
GRIDDLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
FOOD SETTING COOK TIME
TOTAL MINUTES
Sausage Patties
and Links
Bacon Slices
Ham Steaks (fully
cooked)
Ground Meat
Patties
Frankfurters and
Precooked
Sausages
Fish Steaks, Fillets
Eggs
Hash Brown
Potatoes
French Toast
Pancakes
Grilled Sandwiches
325°F (163°C) 12-18
350°F (177°C) 7-11
325°F (163°C) 5-7
350°F (177°C) 10-15
325°F (163°C) 8-15
325°F (163°C) 8-15
300°F (149°C) 3-5
400°F to 425°F 8-12
(204°C to 218°C)
350°F (177°C) 5-7
350°F (177°C) 2-4
325°F (163°C) 3-5
U
The griddle accessory is a non-stick rectangular pan with extra
low sides, and is made of heavy-weight hand-cast aluminum. The
griddle is ideal for cooking pancakes, eggs, bacon, grilled cheese
sandwiches and hamburgers.
Do not use knives or metal utensils on the griddle surface.
Use only plastic or nylon cooking utensils.
Do not preheat on HI. Excessive heat will cause discoloration,
shorten the life of the surface, and may warp griddle and
cause damage to the cooktop.
Do not pour cold water on a hot griddle. This may warp the
griddle, producing an uneven cooking surface.
The griddle must be level to operate properly.
Use oven mitts when removing the griddle from the surface
burners.
Do not wash griddle in the dishwasher.
First Time Use:
1. Before cooking for the first time, wash the griddle in warm
soapy water with a sponge. Rinse with warm water and towel
dry.
2. Preheat griddle on medium setting for 5 minutes.
Allow griddle to cool completely.
3. Apply a light coating of vegetable oil or non-stick cooking
spray to griddle.
To Use:
1. Place griddle over surface cooking grate, and push in and
turn the control knob to the MED setting. Preheat griddle for
5 minutes.
Place foods on griddle, and choose correct temperature
setting for foods according to your recipe.
A nonstick cooking spray is recommended when cooking
foods that typically have little or no fat.
Cleaning and Storing the Griddle Accessory:.
REMEMBER: Allow the griddle to cool completely before
cleaning.
Clean the griddle shortly after removing food. Make sure the
burner has been turned off before cleaning.
Wash the griddle after each use in hot, soapy water, and use a
nonabrasive or plastic scrub pad to remove food residue.
After cleaning, dry the griddle surface with a soft cloth or sponge.
To protect the griddle finish and prevent scratching, it is
recommended that the griddle be stored separately from other
cookware. If the griddle must be stacked with other cookware,
place a paper towel on top of the griddle surface.
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
Center the canner on the grate or largest surface cooking
area or element. Canners should not extend more than 1 in.
(2.5 cm) outside the cooking area.
Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies that manufacture home
canning products can also offer assistance.
IMPORTANT: Never leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well-
fitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base they can leave permanent marks on the cooktop or
grates.
Cookware material is afactor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
13
Use the following chart as a guide for cookware material
characteristics.
COOKWARE CHARACTERISTICS
Aluminum Heats quickly and evenly.
Suitable for all types of cooking.
Medium or heaw thickness is best for
most cooking tasks.
Cast iron Heats slowly and evenly.
Good for browning and frying.
Maintains heat for slow cooking.
Ceramic or Follow manufacturer's instructions.
Ceramic glass Heats slowly, but unevenly.
Ideal results on low to medium heat
settings.
Copper Heats very quickly and evenly.
Earthenware Follow manufacturer's instructions.
Use on low heat settings.
See stainless steel or cast iron.Porcelain enamel-
on-steel or cast
iron
Stainless steel
Heats quickly, but unevenly•
A core or base of aluminum or copper on
stainless steel provides even heating•
ELECTRONIC OVEN
CONTROL
PREHEAT o% --100%
KEEPWARM
BROWNING
J
DURATION STOP
TIME CLOCK
0
When power is first supplied to the appliance, "PF" will appear•
If "PF" appears at any other time, a power failure has occurred•
Turn the SELECTOR control knob to the RESET position, press
the ENTER button, and follow the clock setting instructions in the
"Clock" section.
All cooking functions are set with the SELECTOR control knob•
The selected function will automatically begin with current
settings after 10 seconds if other settings are not changed. Once
a cycle is complete, turn the SELECTOR control knob to the
RESET position to select a new function.
All temperature or time adjustments are set with the SET control
knob. All temperature adjustments are displayed in 5°F (3°C)
increments.
The speed with which the knob is turned is reflected on the
display.
The ENTER button begins any oven function.
The CANCEL button stops any oven function except for the
Clock/Time of Day. After canceling an operation, "End" will be
displayed to show the function was canceled.
The cooling fan might continue operating after a function has
ended, but will shut off automatically when the oven has cooled•
This is a 12-hour clock and does not show a.m. or p.m.
To Set:
1. Turn the SELECTOR knob to the RESET position.
2. Press the ENTER button until the display shows "12:00" and
the CLOCK indicator is blinking.
3. Turn the SET knob to set the time of day.
4. Press the ENTER button to accept time on display,
5. On double oven models, the clock can be set from either
electronic oven control, The time will automatically update on
the second clock after step 4.
To Change: Repeat steps 2-4 to change time of day to the
display.
2 3
1.Display
2• Selector Control Knob
3. Set Control Knob
14
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2 in. (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF POSITION ON RACK
PAN(S)
1 Center of rack.
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
Do not cover food with aluminum foil when convection
cooking (on some models).
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that no
bakeware piece is directly over another.
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 Usetemperature and time recommended
aluminum in recipe.
Light golden
crusts
Even browning
RACKS
Position racks before turning the oven on. 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.
FOOD RACK POSITION
Frozen pies, largeroasts, turkeys, angel 1or 2
food cakes
Bundt cakes, most quick breads, yeast 2
breads, casseroles, meats
Cookies, biscuits, muffins, cakes, pies 2 or 3
Extra large items 6
Darkaluminum and
other bakeware
with dark, dull and/
or nonstick finish
Brown, crisp
Crusts
Insulated cookie
sheets or baking
pans
Little or no
bottom
browning
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.
Place in the bottom third of oven.
May need to increase baking time.
Stainless steel
Light, golden
crusts
Uneven
browning
May need to increase baking time.
Stoneware Follow manufacturer's instructions.
Crisp crusts
Ovenproof May need to reduce baking temperatures
glassware, ceramic 25°F (15°C).
glass or ceramic
Brown, crisp
crusts
15
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. 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
1/2in. (1.25 cm) more and read again. Ifthe temperature
drops, cook the meat or poultry longer.
Check all meat in 2 or 3 places.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. Turn the SELECTOR knob to BAKE.
The display will read 350°F (177°C).
2. Turn the SET knob to desired temperature.
The bake range can be set between 170°F and 500°F
(77°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET position when
finished cooking.
!. Oven door vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
!. Broil element (example only)
2. Bake element (example only)
The BAKE function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.
If the oven door is opened during baking or roasting, the broil and
bake elements will turn off immediately. They will come back on
once the door is closed.
!. Broil element (example only)
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to Broiling chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
To Broil:
1. Close the door.
2. Turn the SELECTOR knob to BROIL.
"HI" will appear on the display
3. Turn the SET knob to the desired broil level.
4. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
5. Turn the SELECTOR knob to the RESET position when
finished cooking.
16
Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures.
BROILLEVEL BROILPERCENTAGE BROIL
TEMPERATURE
HI 100 500°F
Br4 90 450°F
Br3 80 400°F
Br2 70 350°F
LOW 60 300°F
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
RACK BROIL TOTAL
FOOD POSITION LEVEL TIME
(rain.}
Steak
1in. (2.5cm) thick
medium rare 4 HI 21-23
medium 4 HI 23-25
well done 4 HI 27-29
Ground meat patties*
s/4in. (2 cm) thick
well done 4 HI 20-22
Pork chops
1 in. (2.5 cm) thick 4 HI 30-33
Lamb chops
1 in. (2.5 cm) thick 4 HI 22-26
Chicken
bone-in pieces 3 HI 34-40
boneless breasts 4 HI 22-32
Fish
Fillets _A-V2in. 4 HI 12-15
(.6-1.3 cm) thick
Steaks 3/4-1 in. 4 HI 24-27
(2-2.5 cm) thick
*Place up to 9 patties, equally spaced, on broiler grid.
....... (
_J
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 80 percent, especially for large turkeys and roasts.
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
Keep heat loss to a minimum by only opening the oven door
when necessary.
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as a
toothpick.
Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in two or three places.
1. Convection element heat
and fan (example only)
2. Bake heat (example only)
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1 in. (2.5 cm) of
space between the cookware and the sides of the oven.
During convection bake preheating, the bake and convection
elements heat the oven cavity. After preheat, the convection
element and the bake element will cycle on and off in intervals to
maintain oven temperature, while the fan constantly circulates
the hot air.
If the oven door is opened during convection baking or
preheating, the bake and convection elements and fan will turn
off immediately. They will come back on once the door is closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section. When using two
racks, place on guides 2 and 4. When using three racks, place on
guides 1,3 and 5.
1. Turn the SELECTOR knob to CONVECT BAKE.
The display will show 325°F (163°C).
2. Turn the SET knob to desired temperature.
The convection bake range can be set between 170°F and
500°F (77°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET when finished
cooking.
17
1
2
1. Broil heat (example only)
2. Convection fan (example only)
3. Bake heat (example only)
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
and bake elements and fan will turn off immediately. They will
come back on once the door is closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
, h"
(///_1/ / I I i I | I \ _\ \_ ^
IIIttl\\\'_) .....................z
1. Roasting rack
2. Broiler grid
3. Broil pan
1. Turn the SELECTOR knob to CONVECT ROAST.
The display will read 300°F (149°C).
2. Turn the SET knob to desired temperature.
The convection roast range can be set between 170°F and
500°F (77°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET position when
finished cooking.
CONVECTION ROASTING CHART
Use the following chart below when convection roasting meats
and poultry.
Food/Rack Cook Time Oven Temp. Internal Food
Position (minutes Temp.
per 1 Ib)
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (149°C)
well done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well done 32-35
Rump, Sirloin
Tip Roast
rare 20-25
medium 25-30 300°F (149°C)
well done 30-35
Meat Loaf 20-25 325°F (160°C)
140°F (60oc)
160°F (71°C)
170°F (77C)
140°F (60oc)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°O)
170°F (77°0)
170°F (77°0)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium 25-35 325°F (160°C) 160°F (71°C)
well done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (160°C) 170°F (77°C)
(boneless)
Shoulder Roast 35-40 325°F (160°C) 170°F (77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 170°F (77°C)
(uncooked)
Fully Cooked 15-20 300°F (149°C) 170°F (77°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71°C)
well done 30-35 170°F (77°C)
Chicken, Rack Position 2*
Whole
3-5 Ibs. 20-25 325°F (160°C) 185°F (85°C)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (160°C) 185°F (85°C)
(2.2-3.1 kg)
Turkey, Rack Positions 1 or 2*
13 Ibs. and 10-15 300°F (149°C) 185°F (85°C)
under
(5.85 kg)
Over 13 Ibs. 10-12 300°F (149°C) 185°F (85°C)
(5.85 kg)
Cornish Game Hens, Rack Position 2 or 3*
1-1.5 Ibs. 50-60 325°F (160°C) 185°F (85°C)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
18
1
2
!. Broil heat (example only)
2. Fan (example only)
During convection broiling, the broil element will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 500°F (260°C), which is "HI," but can
be changed to a different temperature. Cooking times will vary
depending on the rack position and temperature and may need
to be adjusted.
If the oven door is opened during convection broiling, the broil
element and fan will turn off immediately. They will come back on
once the door is closed.
To Convection Broil:
Before convection broiling, see "Broil" section for general broiling
guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
1. Close the door.
2. Turn the SELECTOR knob to CONVECT BROIL.
The display will show "HI."
3. Turn the SET knob to the desired convection broil level.
4. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
5. Turn the SELECTOR knob to the RESET position when
finished cooking.
Proofing bread prepares the dough for baking by activating the
yeast. Follow your recipe recommendation.
To Proof:
Before first proofing, place the dough in a lightly greased bowl
and cover loosely with wax paper, coated with shortening. Place
on rack guide two, then place broiler pan on guide one. See
"Positioning Racks and Bakeware" for diagram. Put 2 cups
(500 mL) of boiling water in the broiler pan. Close the door.
1. Turn the SELECTOR knob to PROOF/KEEP WARM.
The display will show 100°F (38°C).
Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
Let the dough rise until nearly doubled in size, checking after
20-25 minutes. Proofing time may vary depending on dough
type and quantity.
3. Turn the SELECTOR knob to the RESET position when
finished.
Before second proofing, shape the dough, place it in baking
pan(s) and cover loosely with plastic wrap, coated with cooking
spray. Follow the same placement, broiler pan and water and
control steps above. Before baking, remove the plastic wrap.
To Bake:
1. Turn the SELECTOR knob to BREAD BAKING.
The display will read 430°F (221 °C).
2. Turn the SET knob to the desired preheat temperature.
The preheat temperature setting is adjustable between
430°F and 390°F (221 °C and 199°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
Once the oven reaches preheat, a single tone will sound and
the oven display will show 40°F (22°C) below the preheat
temperature setting of 350°F-390°F (177°C-199°C).
4. Turn the SELECTOR knob to the RESET position when
finished.
Food Poisoning Hazard
Do not let food sit in oven more than one hour
before or after cooking.
Doing so can result in food poisoning or
sickness.
The Keep Warm function allows hot cooked foods to stay warm
before serving. It can also be used at the end of a timed cook.
(See "Timed Cooking" section.)
To Use:
1. Turn the SELECTOR knob to PROOF/KEEP WARM.
2. Adjust SET knob to 170°F (77°C).
3. Press ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET position when
finished.
19
FoodPoisoningHazard
RANGE CARE
Do not let food sit in oven more than one hour
before or after cooking.
Doing so can result in food poisoning or
sickness.
Timed Cooking allows the oven to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically. Delay start should not be used for food such as
breads and cakes because they may not bake properly.
If there is a pause of 20 seconds between any of the following
steps, the function will automatically begin with the current
settings.
To Set a Cook Time:
1. Turn the SELECTOR knob to the desired cook function.
2. Turn the SET knob to the desired temperature.
3. Press the ENTER button twice. The DURATION indicator will
flash and "-0:00" will show on the display.
4. Turn the SET knob to set the length of time to cook.
5. Press the ENTER button again to view the stop time.
To set a different stop time, turn the SET knob.
6. Press the ENTER button. Proceed to next section for
Browning function, or Timed Cooking will automatically begin
in 20 seconds.
To Use the Browning Function (available in Bake,
Convection Bake, and Convection Roast):
After completing the Cook Time setting steps above, the
browning light will blink. Turn the SET knob to "brnl ," "brn2," or
"brn3." (Select "brn0" to cancel browning function.) Press the
ENTER button and the browning light will glow (if selected).
Proceed to next section, or timed Cooking will automatically
begin in 20 seconds.
To Use the Keep Warm Function:
After completing the Cook Time and Browning Function setting
steps above, the Keep Warm light will blink. Turn the SET knob to
choose a Keep Warm temperature of 170°F (77°C), or "---F" to
cancel the Keep Warm function. Press the ENTER button and the
Keep Warm light will glow (if selected).
When END appears in the display and the oven beeps, the Timed
Cooking function is complete. Turn the SELECTOR knob to the
RESET position.
To Cancel Duration, Stop Time, Browning and Keep Warm
Functions:
Turn the SELECTORknob to the RESETposition or press the
CANCELbutton.
Burn Hazard
Do not touch the oven during the
Self-Cleaning cycle.
Keep children away from oven during
Self-Cleaning cycle.
Failure to follow these instructions can result
in burns.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off during the Self-Cleaning cycle. Exposure to
the fumes may result in death to certain birds. Always move birds
to another closed and well ventilated room.
Self-clean the oven before it becomes heavily soiled. Heavy soil
results in longer cleaning and more smoke.
Keep the kitchen well-ventilated during the Self-Cleaning cycle to
help get rid of heat, odors, and smoke.
Do not block the oven vent(s) during the Self-Cleaning cycle. Air
must be able to move freely. See "Oven Vent" section.
Do not clean, rub, damage or move the oven door gasket. The
door gasket is essential for a good seal.
Prepare Oven:
Remove the broiler pan, grid, cookware and bakeware and,
on some models, the temperature probe from the oven.
Remove any foil from the oven because it may burn or melt,
damaging the oven.
Remove oven racks to keep them shiny and easy to slide.
See "General Cleaning" section for more information.
Hand clean inside door edge and the 11/2in. (3.8 cm) area
around the inside oven cavity frame, being careful not to
move or bend the gasket. This area does not get hot enough
during self-cleaning to remove soil. Do not let water, cleaner,
etc. enter slots on door frame. Use a damp cloth to clean this
area.
Wipe out any loose soil to reduce smoke and avoid damage.
At high temperatures, foods react with porcelain. Staining,
etching, pitting or faint white spots can result. This will not
affect cooking performance.
20
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KitchenAid KDRP463LSS08 Le manuel du propriétaire

Catégorie
Cuisinières
Taper
Le manuel du propriétaire

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