Question about KitchenAid KGRA806PSS Gas Kitchen Range

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Oven door is locked

I was broiling cheese on french onion soup when my daughter slid the cleaning lock as a joke to keep me from the soup. Now, the door won't unlock. I tried unplugging, i tried putting it in cleaning mode(only 15 min cuz soup is burning in there) WHAT DO I DO?
Patty

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  • Pattyz Mar 03, 2008

    IT WORKED

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I took the grids off the burners and gently pushed a screwdiver in the gap between the top of the stove and the area where the lock is. Then i slid the lock to left. Presto! open!

Posted on Mar 03, 2008

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2.8 oz of onion straws is how much in cups?


How much Chopped, or Sliced Onions are in a Pound?

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How many onions do you need to purchase to measure 2 cups for a recipe? ... (2 cups), sometimes as a weight (4 ounces) and still others the onion is given ... Ancient Egyptians worshipped the onion; they believed its spherical shape and concentric rings symbolized ... ¼, ½, ¾, 1, 1 ½, 2, 2 ½, 3, 3 ½, 4, 4 ½, 5, 6, 7, 8, 9, 10.

French fried onions : Substitutes, Ingredients, Equivalents ...

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French's is the producer of canned "french fried onion rings" They date back to 1933 but ... 6oz can french fried onion rings = 3 cups / 2.8-oz can = 1 3/8 cups.

Onions, raw, chopped cup measurements and equivalents in grams (g ...

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1 Answer

2.8 oz. of dry onion straws is how much in cups?


quarter cup plus a bit

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1 Answer

What does not go well with cheese


A broad question. Please send more info if you'd like - glad to help. I am posting regardless:

(from website:)
http://www.thekitchn.com/what-not-to-pair-cheese-pairin-148014)

What Not To Pair: Cheese Pairings to Avoid


(We) talk a lot about what makes a great pairing when it comes to cheese, wine, and food. And since cheese is so rarely-- really, too rarely, in our opinion-- enjoyed just entirely on its own, it's especially important to know what foods will heighten your experience of the cheeses you serve.

Equally vital is knowing what not to do. (Oranges and carrots, for example, are just a preview of two things that just won't make your cheese sing.) Here, some don'ts to keep in mind when putting together a cheese plate.

When pairing foods with cheese, your goal should be to highlight both elements equally. Ideally, go for flavors that will accentuate rather than overpower the cheese itself. Similarly, cheeses shouldn't overwhelm what you choose as accompaniments.
The exceptions to the rules below may be fresh cheeses, which act as excellent foils to stronger flavors. But generally speaking, the following things are examples of what to stay away from when constructing a cheese plate with a variety of different styles, ages, and flavors:

Spicy things: There may not be a worse way to kill the flavors of your cheese. While a searingly spicy hot pepper jelly is actually great with a cooling, sprightly puck of goat cheese (see above disclaimer regarding the fresh cheese exception), it wouldn't do anything for the subtle flavors of a semi-soft, natural rinded sheep milk cheese, for example. Veer from olive mixes speckled with dried red pepper flakes, really spicy pickled items, spicy meats, hot jellies, mustards, or chutneys, and even crackers with black peppercorns. While delicious, these accompaniments will linger on your palate and hinder your experience of the cheese in its natural state. Lightly spiced things can be great with cheese, liked sweet, spiced nuts and herbaceous olives. But beware of things that taste more of what was used for flavoring than of the food itself!

Garlic- or Onion-flavored Crackers and Bread: Unless you want to be left tasting the bits of dehydrated onion or garlic that so often sully the surface of breads and crackers, save these items for other moments. And beware of the "Everything" flavor, too, which may have lots of onion and garlic lurking within. Some cheeses, like stronger mountain cheeses and some funky natural rinded wheels, actually have subtle notes of spring garlic or onion. Breads and crackers infused with onion-y flavors can mar these compelling undertones, so beware.

Vegetables: Clearly this is a category that may be a bit too large to generalize, so to be more specific, stick with vegetables that have relatively mild flavors, like sliced fennel and endive spears. Slightly peppery greens like arugula or radicchio can be great compliments to cheese if you're thinking of making a cheese-laced salad. But on a cheese platter, stay away from the most vegetal of vegetables, like broccoli, carrots, green beans, celery, and cauliflower. While these all may make great additions to a crudite platter (and broccoli and cheddar soup is undeniably delicious), they seem straight-up strange to pair raw with nice cheeses.

Citrus or high-acid fruits: Orange segments, grapefruit, kiwi, and pineapple have their place, but not on a cheese plate. While so many different kinds of fruits go seamlessly with cheese-- like apples, pears, grapes, and figs, not to mention all of the dried fruit that compliments cheese so well-- those fruits that are higher in acid tend to turn cheese acrid. My mouth nearly cringes with the thought of the curdling effect these fruits would have on cheese!

Tannic Red Wines are similar to citrus in their ability to turn cheeses bitter. The lingering effect of tannin on cheese can be so negative, you may walk away with an inaccurate opinion of what you're tasting. You'll ruin not only your impression of the cheese, but of the wine, too!

- - - -

On a final note:
What do you call cheese that 'isn't yours'?

Give up?
"NACHO cheese"
:)


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1 Answer

Ran the self cleaning cycle and now the preheat light will not turn off when it gets to the temperature I set it to. It just keeps preheating. Example: I set the oven for 375. It seemed like it had been...


Sounds like a circuit board issue. If in Warranty, contact the manufacturer and have the controller replaced. A routine cleaning has noting to do with the normal operation of the baking or broiling function. Cleaning is disengaged after the door is unlocked and ready for general aplications.

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