KITCHENAID KERI201 - Manual (Page 17)

17
Broiling uses direct radiant heat to cook food. Use MAXI/ECONO
(on some models) for broiling regular-sized and smaller cuts of
meat, poultry and fish. Broil MAXI uses both top elements for
maximum browning coverage of foods. Broil ECONO uses the
inner element for browning coverage of a smaller area.
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. Close the door to
the broil stop position to ensure proper broiling operation.
To Broil (on models with Maxi/Econo Broil):
1. Press MAXI BROIL or ECONO BROIL.
Choose Maxi Broil when broiling larger amounts of food with
both broil elements. Choose Econo Broil when broiling
smaller amounts of food with only the inner broil element.
2. Press START.
3. Press OFF when finished.
To Broil (on models with Broil):
1. Press BROIL.
2. Press START.
3. Press OFF when finished.
Variable Temperature Broiling
Changing the temperature when Variable Temperature 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.
To Use:
1. (On some models) press MAXI BROIL or ECONO BROIL.
OR
(On some models) press BROIL.
2. Press the number pads to set a temperature between 300°F
and 500°F (149°C to 260°C).
3. Press START.
4. Press OFF when finished.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
element. 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.
Convection Cooking
(on some models)
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 30 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.
FOOD
RACK
POSITION
TEMP.
TOTAL
TIME
MIN.
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
4
4
4 500°F
(260°C) 14
16
18
Steak
1
¹⁄₂" (3.8 cm) thick
rare
medium 4
4 500°F
(260°C) 23
28
Ground meat patties*
1" (2.5 cm) thick
well-done 4
500°F
(260°C)
16-18
Pork chops
1" (2.5 cm) thick
4 450°F
(232°C) 25-28
Ham slice [precooked]
¹ ₂" (1.25 cm) thick
1" (2.5 cm) thick
4
4 500°F
(260°C) 10-12
20-22
Frankfurters 4 500°F
(260°C) 8
Lamb chops
1" (2.5 cm) thick
4
400°F
(204°C)
18-20
Chicken
bone-in pieces
3
500°F
(260°C)
32
Fish
¹ ₂" (1.25 cm) thick
1" (2.5 cm) thick
3
3 350°F
(177°C) 20
20-22
* Place up to 12 patties, equally spaced, on broiler grid.