Bedienungsanleitung KKT Kolbe EB9105ED (Seite 45 von 56) (Deutsch, Englisch)

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Cooking guidelines

Roasting / Grilling with rotary spit

• To brown roasts evenly with the spit, use a heating

mode with the icon ,i.e. full width grill, grill, bottom

heat, top and bottom heat.

• Place the food (max. 1000g) in the centre of the spit,

making sure that it is balanced (all sides of the spit

should be about the same weight so that it can be

turned evenly).

• Shape the food as round as possible by tying up any

protruding parts with kitchen twine or meat clips.

• Place the spit in the oven as described under „Using the

rotary spit function“ and insert a tray lled with a little

water or a fat pan underneath to collect the juices.

• Do not apply sugary marinades and sauces until

approx. 10 min before the end of the cooking time to

prevent them from burning..

• To remove the hot spit, screw on the handle (if availa-

ble) and / or use kitchen gloves or similar to protect

yourself from burns.

Baking

• Use top/bottom heat

for dry cakes, bread and sponge

cake. Use only one shelf level and preheat the cooking

chamber if possible.

• Use hot air

for baking on several levels, as well as for

moist cakes and for fruit cakes.

• For moist sheet cakes (e.g. fruit cakes), insert max. 2

trays because of steam formation.

• Note that when baking on several trays, the baking time

may vary and one tray may need to be removed from

the oven earlier than the other.

• Prepare biscuits of the same thickness and size if pos-

sible so that they brown evenly.

• To check the cake / baked product, insert a small

skewer towards the end of the recommended cooking

time and pull it back. If no dough sticks to it, the dish is

done.

• To prevent the cake from collapsing after it has been

removed, you can try extending the baking time accor-

dingly and lower the temperature by 10°C if necessary.

Preserving

• Use hot air.

• Use only fresh food and prepare the preserving food

and jars as usual.

• Only use commercially available preserving jars with

rubber rings and glass lids. Jars with screw caps or ba-

yonet lids as well as metal jars are unsuitable. The jars

should be the same size and have the same contents.

• For sufcient moisture, ll the deep tray with approx. 1L

of water and place the jars in it, so that they do not

touch each other.

• Slide the tray with the jars on the lowest slide-in rail of

the oven and set the oven to 180°C hot air.

• Watch the preserving until the liquid in the jars starts

to bubble. Then turn off the oven and let the preserves

rest for about 30 minutes.

Defrosting

• Use defrost to accelerate the gentle defrosting of fro-

zen food by circulating air at room temperature.

Suitable for this are e.g. cream / butter cream cakes,

cakes and pastries, fruit and vegetables.

• Turn and stir the food from time to time during defros-

ting.

• For defrosting and preparing frozen ready meals, follow

the manufacturer‘s instructions.

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