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KKT Kolbe EB8016ED Manual

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Application
Application guidelines and recommendations
Caution! Risk of burns!
• The oven, as well as accessories and dishes, become very
hot during operation and can cause burns.
Never touch the inside surfaces of the appliance or the hea-
ting elements when heated and protect yourself, e.g. with
oven gloves, to remove anything from the heated cooking
chamber.
• Always keep children at a safe distance during operation.
• Do not pour water into the hot cooking chamber.
The resulting hot steam can cause scalding and also dama-
ge the enamel coating due to the temperature change.
Caution! Fire hazard!
• Heated food containing fat, oil or alcohol can ignite quickly
at high temperatures.
Food can burn, cause harmful smoke or catch re.
Do not leave the appliance unattended when in use!
• Make sure that baking paper, food, etc. cannot come into
contact with the heating elements or heated surfaces
(e.g. by protruding parts, by draughts when the door is
opened or beacause of air circulates in the cooking cham-
ber) and always keep the cooking chamber clean.
• In the event of a re, do not open the appliance door and
disconnect the power supply.
Formation of acrylamide in food and corresponding
recommendations for the preparation of food
At high temperatures, harmful acrylamide forms from sugar
and protein building blocks in food, especially in potato and
cereal products and increasingly in the edge layers.
To reduce the formation and avoid health risks, follow these
guidelines:
• Especially when deep-frying, frying or roasting potato and
cereal products, avoid heavy browning and use heat-stable
oil or fat !
• Make sure that the food retains a certain amount of mois-
ture!
• Avoid hot frying and keep the temperature in the medium
range.
• Do not choose pieces that are too thin and make sure they
are heated evenly.
• Do not heat the food beyond the cooking point.
Condensation during operation
Depending on the quantity and consistency of the food,
more steam is produced in the oven, which can lead to con-
densation, e.g. on the oven door.
This cannot be avoided, but does not impair the function.
Aer cooking, do not leave the food in the cooking chamber
longer than necessary and, if necessary, dry any residual
moisture in the cooking chamber completely aer it has
cooled down.
General recommendations for cooking in the oven
• Only use accessories required for the cooking process and,
if possible, original ones, as well as suitable ovenware,
which you place in the middle of the grate.
Dark metal dishes are suitable, for example, as they absorb
the heat better. Bright, shiny surfaces, ceramics or glass
reect the heat and are therefore not well suited.
• Note that the required cooking time and oven temperature
depend on many factors, such as cooking quantity / thick-
ness, consistency and quality of the food or the heating
type set, and thus can vary considerably.
Therefore, do not rely completely on recipe informations or
similar.
Keep an eye on the cooking status and adjust the
settings if necessary.
To determine the exact cooking point, use the meat probe.
• As a rule, it is not possible to shorten the recommended
cooking duration by increasing the temperature. (The dish
will usually cook faster on the outside than on the inside).
• For cooking on several levels, use a fan-assisted heating
type to help distribute the heat evenly in all areas of the
cooking chamber.
• Only open the appliance door during cooking if absolutely
necessary to keep the oven temperature and, if applicable,
the air circulation stable.
• To avoid soiling the cooking chamber with fat splashes,
select a cooking temperature of max. 165°C.
• To check whether a cake, casserole or similar is ready,
insert a wooden stick. If nothing sticks to it when you then
pull it out, the dish usually is cooked.
… 40 …


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