Bedienungsanleitung KKT Kolbe EB8017ED (Seite 51 von 68) (Deutsch, Englisch)

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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 sufcient 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.

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