Bedienungsanleitung KKT Kolbe EB8403ED (Seite 11 von 28) (Englisch)

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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.

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