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KKT Kolbe EB8019EDP Manual

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Using the appliance
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
heating 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 opera-
tion.
• Do not pour water into the hot cooking chamber.
The resulting hot steam can cause scalding and also
damage 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 sur-
faces
(e.g. by protruding parts, by draughts when the door
is opened or beacause of air circulates in the cooking
chamber) 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 avoid this as much as possible and to minimise health
risks, observe the following guidelines for the preparation
of corresponding dishes:
• If necessary, use heat-stable oil or fat.
• Do not choose pieces that are too thin, spread them
evenly if applicable and turn the food regularly.
Follow the manufacturer‘s instructions for ready-made
products.
• Ensure even heating, keep the temperature in the medi-
um range and avoid heavy browning.
• Make sure that the food retains a certain moisture
content!
• 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
condensation, e.g. on the oven door.
This cannot be avoided, but does not impair the function.
After 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
after it has cooled down.
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