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KKT Kolbe EB8017ED Manual

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51
EN
Using the appliance
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 ab-
sorb 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 tempera-
ture depend on many factors, such as cooking quantity
/ thickness, consistency and quality of the food or the
heating type set, and thus can vary considerably.
Therefore, do not rely completely on
the setting informa-
tions given in the application tables,
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 recommen-
ded 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 hea-
ting type to help distribute the heat evenly in all areas of
the cooking chamber.
• Only open the appliance door during cooking if abso-
lutely 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.
Cooking methods and guidelines
Roasting
• Use top/bottom heat
,
convection , ECO
or hot air .
• If possible, use dishes made of enamel, reproof glass,
clay (Roman pot) or cast iron.
For very large roasts, the grate is suitable in combinati-
on with the deep tray.
• Note that the roast browns more quickly in open
dishes.
Covered, it stays juicy and the cooking space does not
get dirty.
• Always ensure that there is sufcient liquid in the frying
vessel or the fat pan so that escaping fat and meat
juices do not burn (odour and smoke formation).
• First place the roast in the roasting pot with the dres-
sing side down and turn it over after half the cooking
time.
Grilling and gratinating
• Use one of the heating types grill , full width grill
or grilling / roasting system
and preheat the cooking chamber if possible.
Caution!
Increased risk of burns during grilling!
Due to the intense heat during grilling, some oven
parts are particularly hot.
Take the necessary measures to protect yourself
from burns, e.g. by using oven gloves or grill
tongs, and keep children away!
• Do not leave the grilling process unattended.
The food can burn quickly due to the intense heat.
Note:
In the grill modes, the heating elements switch
on and off depending on the temperature. This is
normal.
• Brush the grate with oil to prevent the food from sticking,
place the food on the grate and slide a tray lled with a
little water or a grease pan underneath to collect roasting
juices.
• Turn at slices only once, larger pieces several times
with grill tongs.
• Note that dark meat browns better and faster than light
meat from pork or veal.
• After grilling, clean the oven and accessories well so
that dirt does not stick.
… 51 …


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