KitchenAid Superba KEBS107 - Table of Contents

TABLEOF CONTENTS
OVEN SAFETY ................................................................................ 3
PARTS AND FEATURES ................................................................ 4
ELECTRONIC OVEN CONTROL ................................................... 5
Display .......................................................................................... 6
Start .............................................................................................. 6
Lower Oven Off, Upper Oven Off and Off ................................... 6
Clock ............................................................................................ 6
Tones ............................................................................................ 6
Fahrenheit and Celsius ................................................................. 6
Options ......................................................................................... 6
Timer ............................................................................................. 7
Control Lock ................................................................................. 7
Oven Temperature Control .......................................................... 7
Sabbath Mode .............................................................................. 7
OVEN USE ....................................................................................... 8
Aluminum Foil............................................................................... 8
Positioning Racks and Bakeware ................................................ 8
Roll-Out Rack ............................................................................... 9
Bakeware .................................................................................... 10
Meat Thermometer ..................................................................... 10
Oven Vent(s) ............................................................................... 10
Baking and Roasting .................................................................. 10
Full and Center Broiling .............................................................. 11
Convection Cooking ................................................................... 12
Convection Bake ........................................................................ 12
Convection Roast ....................................................................... 12
Convection Broil ......................................................................... 14
EasyConvect TM Conversion ......................................................... 14
Proofing Bread ........................................................................... 15
Temperature Probe .................................................................... 15
Timed Cooking ........................................................................... 16
Dehydrating ................................................................................ 16
OVEN CARE .................................................................................. 17
Self-Cleaning Cycle .................................................................... 17
General Cleaning ........................................................................ 18
Oven Lights ................................................................................ 19
Oven Door .................................................................................. 19
TROUBLESHOOTING .................................................................. 20
ASSISTANCE OR SERVICE ......................................................... 21
In the U.S.A................................................................................ 21
Accessories ................................................................................ 21
In Canada ................................................................................... 21
WAR RANTY ............................................................................... 21
TABLEDES MATIERES
SI_CURITI_ DU FOUR ................................................................... 23
PIECES ET CARACTI_RISTIQUES .............................................. 24
COMMANDE I_LECTRONIQUE DU FOUR ................................. 25
Afficheur ..................................................................................... 25
Mise en marche .......................................................................... 26
Arr_t du four inferieur, arr_t du four superieur et arr_t ............... 26
Horloge ....................................................................................... 26
Signaux sonores ......................................................................... 26
Fahrenheit et Celsius .................................................................. 26
Options ....................................................................................... 26
Minuterie ..................................................................................... 27
Verrouillage des commandes ..................................................... 27
Commande de la temperature du four ...................................... 27
Mode Sabbat .............................................................................. 27
UTILISATION DU FOUR ............................................................... 29
Papier d'aluminium ..................................................................... 29
Positionnement des grilles et des ustensiles de cuisson .........29
Grille coulissante ........................................................................ 30
Ustensiles de cuisson ................................................................ 31
Thermom_tre & viande ............................................................... 31
€:vent(s) du four .......................................................................... 31
Cuisson au four et r6tissage ...................................................... 32
Cuisson au gril complet et central ............................................. 32
Cuisson par convection ............................................................. 33
Cuisson au four par convection ................................................. 34
R6tissage par convection .......................................................... 34
Cuisson au gril par convection ................................................... 35
Conversion de la temperature de convection EasyConvect TM ...36
Levee du pain ............................................................................. 36
Sonde thermometrique (four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 37
Cuisson minutee ......................................................................... 37
Deshydratation ........................................................................... 38
ENTRETIEN DU FOUR ................................................................. 39
Programme d'autonettoyage ..................................................... 39
Nettoyage gen6ral ...................................................................... 40
Lampes du four .......................................................................... 41
Porte du four ............................................................................... 41
DlePANNAGE ................................................................................. 42
ASSISTANCE OU SERVICE ......................................................... 43
GARANTIE .................................................................................... 43
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