Bedienungsanleitung Kuppersbusch EEBK 6550.8 (Seite 15 von 27) (Englisch)

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You should be present when the cooking ﬁ nishes as the roast is just

right for serving. If you leave the roast in the oven, it will continue to

cook with the heat inside the oven and the result will not be as ideal.

To set this function, connect the thermoprobe.

Touch . This will light up in red.

If you touch or , you will see

the 5 clock functions on the display.

When you have programmed the

cooking start time, , touch . You

will see and the current time on the

display.

Touch or

to programme the

cooking start time. Touch

. You will

hear a double beep. You will see

and the programmed cooking time.

The oven will stay off.

At the set time, the oven will turn on and cook the food.

When the inside temperature of the roast reaches the temperature you

have programmed it for, the oven will turn off, an alarm signal will

sound for a few seconds and will blink.

Touch to stop the alarm. The oven is now off.

The roast is just right and ready to serve.

Slow cooking

Cooking at low temperatures leaves the meat especially tender, even

though it takes longer to cook. The meat can be ready to eat longer

without drying out.

Suitable for tender cuts of veal, beef, pork and lamb. It is also suitable

for chicken, turkey, duck and goose breasts (boneless).

It is not suitable for game and horse meat. Lengthy cooking of these

types of meat produces a typically strong smell.

– Remove the fat and skin before preparation (except duck breast).

– Seal the meat in a pan or pot on both sides (also both ends).

As a general rule the longer you seal the meat the shorter the time you

will need for cooking. Seal thicker cuts of meat longer than thinner

pieces. The length of the cuts of meat does not inﬂ uence the time

needed to seal the meat.

Setting the heat mode/cooking temperature

– Heat the oven with the grid shelf and roasting tray for 20 minutes so

that the temperature on the inside of the oven is even.

– Select the hot air,

, heat mode. Alternatively, you can choose

top/bottom heat,

– Set the temperature and cooking time according to the chart.

As a general rule, cook thicker cuts of meat at 80°C and thinner cuts

at 70°C.

– Do not cover the meat while cooking, even if using small pieces of

meat.

Do not use the thermoprobe. It is not reliable enough for this style

of cooking. Slow cooking means the juice from the meat does not

remain inside but it is distributed evenly throughout the piece.

– You can carve the meat immediately after cooking; it does not need to

stand for a time as in the case of conventional cooking.

You may keep the meat warm in the oven at 60°C. The thicker cuts of

meat for approximately 1-2 hours, and thinner pieces for 30-40 mins.

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