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KKT Kolbe EB8017ED Manual

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52
Baking
• Use top/bottom heat
for dry cakes, bread and
sponge cake. Use only one shelf level and preheat the
cooking chamber if possible.
• Use hot air
for baking on several levels, as well as
for moist cakes and for fruit cakes.
• For moist sheet cakes (e.g. fruit cakes), insert max. 2
trays because of steam formation.
• Note that when baking on several trays, the baking time
may vary and one tray may need to be removed from
the oven earlier than the other.
• Prepare biscuits of the same thickness and size if pos-
sible so that they brown evenly.
• To check the cake / baked product, insert a small
skewer towards the end of the recommended cooking
time and pull it back. If no dough sticks to it, the dish is
done.
• To prevent the cake from collapsing after it has been
removed, you can try extending the baking time accor-
dingly and lower the temperature by 10°C if necessary.
Preserving
• Use hot air .
• Use only fresh food and prepare the preserving food
and jars as usual.
• Only use commercially available preserving jars with
rubber rings and glass lids. Jars with screw caps or ba-
yonet lids as well as metal jars are unsuitable. The jars
should be the same size and have the same contents.
• For sufcient moisture, ll the deep tray with approx. 1L
of water and place the jars in it, so that they do not
touch each other.
• Slide the tray with the jars on the lowest slide-in rail of
the oven and set the oven to 180°C hot air .
• Watch the preserving until the liquid in the jars starts
to bubble. Then turn off the oven and let the preserves
rest for about 30 minutes.
Defrosting
• Use defrost to accelerate the gentle defrosting of
frozen food by circulating air at room temperature.
Suitable for this are e.g. cream / butter cream cakes,
cakes and pastries, fruit and vegetables.
• Turn and stir the food from time to time during defros-
ting.
• For defrosting and preparing frozen ready meals, follow
the manufacturer‘s instructions.
Using the appliance
… 52 …


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