KitchenAid Architect Series II KEBS107S Use And Care Manual

Download Use and care manual of KitchenAid Architect Series II KEBS177SSS Oven for Free or View it Online on All-Guides.com. This version of KitchenAid Architect Series II KEBS177SSS Manual compatible with such list of devices, as: Architect Series II KEBS278SSS, KEBS107SSS, KEBS207SBL - 30 Inch Double Electric Wall Oven, KEBS207SWH - 30 Inch Double Electric Wall Oven, KEBS278SWH - 27 Inch Double Electric Wall Oven

KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 1
1
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 2
2
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 3
3
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 4
4
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 5
5
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 6
6
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 7
7
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 8
8
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 9
9
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 10
10
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 11
11
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 12
12
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 13
13
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 14
14
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 15
15
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 16
16
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 17
17
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 18
18
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 19
19
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 20
20
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 21
21
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 22
22
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 23
23
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 24
24
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 25
25
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 26
26
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 27
27
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 28
28
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 29
29
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 30
30
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 31
31
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 32
32
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 33
33
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 34
34
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 35
35
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 36
36
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 37
37
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 38
38
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 39
39
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 40
40
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 41
41
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 42
42
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 43
43
KitchenAid Architect Series II KEBS177SSS Use and care manual - Page 44
44
12
Convection Cooking
(single, upper and, on some models, lower oven)
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 helps maintain 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 with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
Keep heat loss to a minimum by opening the oven door only
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 using a 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 2 or 3 places.
Convection Bake
A. T.H.E.™ Convection element (hidden) and fan
The T.H.E.™ (Third Hidden Element) convection element is
hidden in the rear panel of the oven cavity, and assisted by the
convection fan, provides balanced, efficient heating.
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" (2.5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the T.H.E.™ convection
element and broil element and the CleanBake™ element all heat
the oven cavity. After preheat, the T.H.E.™ convection element
and the CleanBake™ 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, the fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Convection, Bake and Broil
(only during preheating) elements will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after 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 2 racks,
place on guides 2 and 4. When using 3 racks, place on guides
1, 3 and 5.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol indicates which oven was chosen.
2. Touch CONVECTION BAKE.
Touch the number keys to enter a temperature other than
325°F (163°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).
3. Touch START.
“Lo°” will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing.
When the set temperature is reached, if on, 1 tone will sound.
4. Touch OFF, UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished cooking.
Convection Roast
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 broil, convect, and CleanBake™
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 fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Bake, broil, and convect
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
A
A. Broil heat
B. Convection fan
C. Bake heat
C
B
A