Manual KKT Kolbe EB8403ED (page 11 of 28) (English)

784089

Zoom out

Zoom in

1/28

Application

Baking

Boiling down

Roasting

For baking, the top and bottom or the hot air may be

used. If in the baking table no special pastries types are

specied, select the information to a similar pastry or

cake.

Top and bottom heat

• Use a rack level.

• The top and bottom heat is particularly suitable for baking

dry cakes, bread and biscuit.

• Use dark baking tins. Light brown bakeware worse, be-

cause they reect the heat.

• Make bakeware on the rack.

Convection

• The hot air is particularly suitable for baking on several

levels, for moist cakes and fruit cakes.

• In moist cake (eg fruit cake) because of the formation of

steam max. Two plates slide.

• The baking time may vary for multiple sheets. May need to

be taken out a sheet sooner than the other.

• Biscuits as possible the same thickness and the same size

so that it browns evenly cook.

• If multiple cakes are baked at the same time, created in

oven more steam to the oven door can cause condensati-

on. This can not be avoided.

Use convection for boiling down.

• Prepare your glasses and food as usual. Only use conven-

tional preserving glasses with rubber rings and glass lids.

Jars with screw or bayonet closure and metal tins are not

suitable. The glasses should be lled the same size and

with the same content.

• Use only fresh foods.

• For the necessary moisture, pour about 1 liter of water in

the drip pan and put into the glasses so that they do not

touch.

• Insert the roasting pan with glass bottom and adjust 180

°C and hot air.

• Watch the food until the liquid starts to pearl in the glas-

ses. Then turn o the oven and leave the preserve still rest

for about 30 minutes.

For roasting the top and bottom heat or hot air can be

used.

• Tableware made of enamel, re resistant glass, clay (clay

pot) or cast iron use.

• Are unfavorable Brattöpfe stainless steel because they

reect the heat.

• In the open dish of roast browns faster. For very large fry-

ing the rust is in conjunction with the drip pan.

• A covered stays juicy roast and the oven does not pollute.

Notes

• Roasting times depend on the type, weight and quality of

the meat.

• Always ensure suicient liquid in the frying vessel or the

roasting pan so that any escaping fat and meat juices do

not burn (odors).

• Give rst roast with the sideboard page in the frypot and

turn half way through cooking time.

• When roasting larger pieces of meat reinforced produces

steam, which condenses on the oven door. The function

is not aected. Please wipe dry aer frying. Do not let the

roast cool in the closed oven.

Grilling and browning

For grilling and browning, use the full-width grill.

Caution: Risk of burns when operating the grill. The

extreme heat of the parts are very hot. Therefore,

use kitchen gloves and tongs.

• Constantly observe the grilling process. Food can burn

very rapidly by the intense heat.

• Always keep children away.

Notes

• Food is grilled in the closed oven door. Shortly preheat the

grill element.

• Brush in the grill with oil, so the grilled food does not stick.

• Laying Flat grilling on the grill and insert the drip pan to

catch the meat juices.

• Plain washers only once, larger pieces several times con-

tact with barbecue tongs.

• Dark meat types tan better and faster than light meat from

pork or veal.

• Aer grilling, clean the oven and the accessories, so that

the dirt doesn’t stick rmly.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of KKT Kolbe EB8403ED in the language / languages: English as an attachment in your email.

The manual is 1.57 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

KKT Kolbe EB8403ED Manual

Product: