Bedienungsanleitung KKT Kolbe EB9105ED (Seite 43 von 56) (Deutsch, Englisch)

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• If possible, use dark black nished or siliconecoated

enamelled tins, because they absorb the oven heat par-

ticularly well.

• Only preheat the oven if this is specied in the recipe or

in the tables.

• Heating the empty oven requires a lot of energy. There-

fore, energy can be saved by baking several dishes one

after the other, because the residual heat is used opti-

mally.

• Switch off the oven about 10 minutes before the end

of longer baking times to use the residual heat to nish

cooking.

Energy saving tips

Cooking guidelines

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 operation.

• 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

surfaces (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 cham-

ber 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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