KITCHENAID ARCHITECT KERS206X - Manual (Page 18)

18
Broil
Setting Oven Controls
Use the broil function to cook meats that require direct
exposure to radiant heat for optimum browning results.
The Broil feature is factory preset to broil at 550°F. The
Broil function temperature may be set at any temperature
between 400°F (205°C) and 550°F (288°C).
Be aware that the suggested broil settings table (Fig. 3)
are recommendations only. Increase or decrease broiling
times, or move to a different rack position to suit for
doneness. If the food you are broiling is not listed in the
table, follow the instructions provided in your cookbook
and watch the item closely.
Example — To set Broil with the default broil
oven temperature of 550°F:
1. Arrange the oven racks when cool. For optimum
browning results, preheat oven for 5 minutes before
adding food.
2. Position cookware in oven. Open oven door to the
broil stop position (See Fig 2).
3. Press Broil keypad.
4. Press START.
5. Broil on one side until food is browned; turn and broil on
other side.
6. When finished broiling press OFF.
To cancel Broil at anytime press OFF.
Should an oven fire occur, close the oven
door and turn the oven OFF. If the fire continues, use a fire
extinguisher. DO NOT put water or flour on the fire. Flour
may be explosive.
Always use pot holders or oven mitts when
using the oven. When cooking, the oven interior, exterior,
oven racks and cooktop will become very hot which can
cause burns
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a quality broil pan
along with a broil pan insert. A broil pan is designed to
drain the fat from the food, help avoid spatter and
reduce smoking.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
• Cook Time or Delay Start will not operate with the Broil
function.
Fig. 1
5
6
7
Fig. 2
Suggested broil settings table (electric oven)
Food Rack position Setting Cook time in minutes Doneness
(See Fig. 1) 1st side 2nd side
Steak 1” thick 6th or 7th* 550°F 6 4 Medium
Steak 1” thick 6th or 7th* 550°F 7 5 Medium-well
Steak 1” thick 6th or 7th* 550°F 8 7 Well
Pork chops 3/4” thick 6th 550°F 8 6 Well
Chicken-bone in 5th 450°F 20 10 Well
Chicken-boneless 6th 450°F 8 6 Well
Fish 6th 550°F - as directed - Well
Shrimp 5th 550°F - as directed - Well
Hamburger 1” thick 7th* 550°F 9 7 Medium
Hamburger 1” thick 6th 550°F 10 8 Well
Fig. 3
*Use the offset rack only in rack position 7.