eka KF 1010 UD Use And Instruction Manual Download

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_ Electronic Ovens _ rev. 0 _______________________________________________________________ KF 1010 UD _

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3.14.1

3.14.1 Steam cooking (moist heat)

Steam cooking (moist heat)

The climate regulation system which allows dividing the humidity production which should be
set at 100 (humidity \ continuous steam) , while the cooking chamber temperature can be set
between 105°C and 115°C.

Steam cooking is indicated where a boiled effect is required, and it has the advantage of

leaving the nutritional content of the food unaltered (the vitamins and flavour of the food are
conserved), the outer appearance (the colour is conserved, no lumps or air bubbles are formed
and the surface does not break up) and the weight is conserved, as no liquids are lost from the
food during cooking.

3.14.2

3.14.2 Convection cooking (dry heat)

Convection cooking (dry heat)

The heating elements heat the dry air inside the cooking chamber. This heated air is evenly

distributed by the high speed of the fans. This gives an even temperature throughout the
cooking chamber and even cooking even when the oven is full.

This means that different types of food can be cooked on the various shelves (as long as they

need the same cooking temperature) without flavours and smells being mixed together.

The cooking chamber temperature can be set between 50°C and 270°C.

Besides evenly browning the food without having to turn it, convection cooking can be used to
cook au gratin and is particularly convenient for rapid defreezing, for sterilising preserves and
drying mushrooms and fruit.

3.14.3

3.14.3 Conv humidity cooking (dry heat + moi

Conv humidity cooking (dry heat + moi

Conv humidity cooking (dry heat + moist heat)

st heat)

This  type  of  cooking  exploits  the  combination  of  dry  and  moist  heat.  The  climate  regulation
system  which  can  divide  the  production  of  humidity  (set  from    10  to  80  depending  on  the
request).
The cooking chamber temperature can be set between 50°C and 270°C.
The  fact  of  using  a  hot-moist  climate  inside  the  cooking  chamber  is  the  most  convenient  and
efficient way of cooking: cooking times are reduced, the surface of the foods remains soft and
does not form a crust, there is little weight loss and the fatty mass is reduced.

The special hot-moist climate at low temperatures is ideal for re-conditioning food.

4.... Cleaning

Cleaning

4.1

4.1 General i

General i

General information

nformation

Before beginning any sort of cleaning work on the appliance, turn the power supply off (at

the magnetothermal safety switch) and the water supply (by closing the cut-off cock) and then
let the oven cool down completely.
The appliance must be cleaned frequently, preferably daily, to guarantee best operations and
long life. The oven is equipped with electrical components therefore for obvious reasons water
should not be used in excess for cleaning. However, it is absolutely forbidden to wash the

it is absolutely forbidden to wash the

appliance with water jets, especially if they are pointed towards the aeration vents on the metal

pliance with water jets, especially if they are pointed towards the aeration vents on the metal

surface of the outside casing

surface of the outside casing (this could cause dangerous infiltrations that would damage the
electric parts).

If grease remover detergents are used to clean the stainless steel, ensure they do not contain

corrosive acids (no sort of chlorine, even if it is diluted) or abrasive products. Follow the
indications given on the product and the warnings about its use, wearing rubber gloves during
cleaning.

Do not use iron pads, steel wool or scrapers as they would ruin the surfaces.
Do not leave food on the steel surfaces for a long time that contain acid substances (lemon

juice, vinegar, salt, etc.) as they could cause corrosion.