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Bakeware, Ovenvent(s), Meatthermometer – KITCHENAID YKEBC208 User Manual

Page 9: Oven vent(s), Meat thermometer

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9

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.

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.

Oven Vent(s)

Single and Double Oven Models

Double Oven Models Only

The oven vent(s) should not be blocked or covered since they
allow the release of hot air and moisture from the oven. Doing so
will cause poor air circulation, affecting cooking and cleaning
results. Never set plastics, paper or other items that could melt or
burn near the oven vent(s).

Meat Thermometer

On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.

Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.

After reading the thermometer once, push it into the meat

¹⁄₂ in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.

Check all meat in two or three places.

NUMBER OF
PAN(S)

POSITION ON RACK

1

Center of rack.

2

Side by side or slightly staggered.

3 or 4

Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.

BAKEWARE/
RESULTS

RECOMMENDATIONS

Light colored
aluminum

Light golden
crusts

Even browning

Use temperature and time
recommended in recipe.

Dark aluminum
and other
bakeware with
dark, dull and/or
non-stick finish

Brown, crisp
crusts

May need to reduce baking
temperatures 25°F (15°C).

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

Place in the bottom third of oven.

May need to increase baking time.

Stainless steel

Light, golden
crusts

Uneven
browning

May need to increase baking time.

Stoneware

Crisp crusts

Follow manufacturer’s instructions.

Ovenproof
glassware,
ceramic glass or
ceramic

Brown, crisp
crusts

May need to reduce baking
temperatures 25°F (15°C).

1. Oven vent

1. Upper oven
2. Oven vent
3. Lower oven

1

2

1

3

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