KitchenAid KOHCP 60600 - Инструкция по эксплуатации - Страница 27

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Recommended use and tips

How to read the cooking table

The table indicates the best function to use for any given food, to be cooked on one or more shelves at 

the same time. Cooking times start from the moment food is placed in the oven, excluding pre-heating 

(where required). Cooking temperatures and times are purely for guidance, and will depend on the 

amount of food and type of accessory used. Use the lowest recommended values to begin with and, 

if the food is not cooked enough, then move on to higher values. Use the accessories supplied and 

preferably dark-coloured metal cake tins and oven trays. You can also use pans and accessories in pyrex 

or stoneware, but bear in mind that cooking times will be slightly longer. To obtain best results, carefully 

follow the advice given in the cooking table for the choice of accessories (supplied) to be placed on the 

various shelves.

Cooking different foods at the same time

Using the “FORCED AIR” function, you can cook different foods which require the same cooking 

temperature at the same time (for example: fish and vegetables), using different shelves. Remove the 

food which requires less cooking time and leave food which requires longer cooking time in the oven.

Desserts

–

Cook delicate desserts with the conventional function on one shelf only. Use dark-coloured metal 

cake tins and always position them on the wire shelf supplied. To cook on more than one shelf, select 

the forced air function and stagger the position of the cake tins on the shelves, aiding optimum 

circulation of the hot air.

–

To check whether a raising cake is cooked, insert a wooden toothpick into the centre of the cake. If 

the toothpick comes out clean, the cake is ready.

–

If using non-stick cake tins, do not butter the edges as the cake may not rise evenly around the 

edges.

–

If the cake “sinks” during cooking, set a lower temperature the next time, perhaps reducing the 

amount of liquid in the mixture and mixing more gently.

–

For sweets with moist fillings (cheesecake or fruit pies) use the “CONVECTION BAKE” function. If the 

base of the cake is soggy, lower the shelf and sprinkle the bottom of the cake with breadcrumbs or 

biscuit crumbs before adding the filling.

Meat

–

Use any kind of oven tray or Pyrex dish suited to the size of the piece of meat being cooked. For roast 

joints, it is best to add some stock to the bottom of the dish, basting the meat during cooking for 

added flavour. When the roast is ready, let it rest in the oven for another 10-15 minutes, or wrap it in 

aluminium foil.

–

When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform 

cooking results. Very thick pieces of meat require longer cooking times. To prevent the meat from 

burning on the outside, lower the position of the wire shelf, keeping the food farther away from the 

grill. Turn the meat two thirds of the way through cooking.

To collect the cooking juices, it is advisable to place a drip-tray with half a litre of water directly under the 

rack on which the meat is placed. Top-up when necessary.

Turnspit (only in certain models)

Use this accessory to evenly roast large pieces of meat and poultry. Place the meat on the turnspit rod, 

tie it with string (if cooking a chicken), and check that it is secure before inserting the rod in the seat 

located on the front wall of the oven and resting it on the support. To prevent smoke and to collect 

cooking juices, it is advisable to place a drip-tray with half a litre of water on the first level. The rod has a 

plastic handle which must be removed before starting to cook, and used at the end of cooking to avoid 

burns when taking the food out of the oven.