KitchenAid KOEC527PSS Control Guide - Page 8

Closed and Engaged Position A. SatinGlide™ roll-out extension rack B. Sliding shelf To Remove SatinGlide™ Roll-Out Extension Rack: 1. Slide the rack in completely so that it is closed and engaged with the sliding shelf. 2. Using 2 hands, lift up on the front edge of the rack and push the sliding shelf to the back wall of the oven so that the front edge of the sliding shelf sits on the rack guides. The front edge of the rack and the sliding shelf should be higher than the back edge. A. Sliding shelf B. Rack guide C. SatinGlide™ roll-out extension rack 3. Pull the rack and the sliding shelf out. To Replace SatinGlide™ Roll-Out Extension Rack: 1. Using 2 hands, grasp the front of the closed rack and the sliding shelf. Place the closed rack and the sliding shelf on the rack guide. 2. Using 2 hands, lift up on the front edge of the rack and the sliding shelf together. 3. Slowly push the rack and the sliding shelf to the back of the oven until the back edge of the rack pulls over the end of the rack guide. To avoid damage to the sliding shelves, do not place more than 25 lbs (11.4 kg) on the rack or 35 lbs (15.9 kg) on the roll-out rack for powered attachments (on some models). Do not clean the SatinGlide™ roll-out extension rack in a dishwasher. It may remove the rack's lubricant and affect its ability to slide. See the "General Cleaning" section in the Owner's Manual for more information. Bakeware 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/ RESULTS Light colored aluminum � Light golden crusts � Even browning RECOMMENDATIONS � Use temperature and time recommended in recipe. Dark aluminum and other bakeware with dark, dull and/or nonstick finish � Brown, crisp crusts � May need to reduce baking temperatures slightly. � Use suggested baking time. � For pies, breads and casseroles, use temperature recommended in recipe. � Place rack in center of oven. Insulated cookie sheets or baking pans � Little or no bottom browning � Follow rack recommendations in the "Position Racks and Bakeware" section. � May need to increase baking time. Stainless steel � May need to increase baking time. � Light, golden crusts � Uneven browning Stoneware/Baking stone � Crisp crusts � Follow manufacturer's instructions. Ovenproof glassware, ceramic glass or ceramic � Brown, crisp crusts � May need to reduce baking temperatures slightly. Meat Thermometer Not all models have a temperature probe. On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. Preheating and Oven Temperature Preheating When beginning a Bake or Convect Bake cycle or Convect Roast cycle the oven begins preheating after Start is touched. The oven will take approximately 12 to 17 minutes to reach 350°F (177°C) with all of the oven racks provided with your oven inside the oven cavity. Higher temperatures will take longer to preheat. The preheat cycle rapidly increases the oven temperature. The actual oven temperature will go above your set temperature to offset the heat lost when your oven door is opened to insert food. This ensures that when you place your food in the oven, the oven will begin at the proper temperature. Insert your food when the preheat tone sounds. Do not open the door during preheat until the tone sounds. Oven Temperature While in use, the oven elements will cycle on and off as needed to maintain a consistent temperature. They may run slightly hot or cool at any point in time due to this cycling. Opening the oven door while in use will release the hot air and cool the oven which could impact the cooking time and performance. It is recommended to use the oven light to monitor cooking progress. 8