eka KF 912 IX, Use And Instruction Manual

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Electric Ovens _ rev. 4
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KF 937 – KF 937 UD – KF 933 – KF 933 U – KF 933 AL – KF 933 AL U
KF 912 - KF 912 IX – KF 965 – KF 965 M – KF 965 AL UD – KF 966 UD _
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MOD. KF 965 M MOD. KF 965 M MOD. KF 965 M MOD. KF 965 M
Traditional cooking Traditional cooking Traditional cooking Traditional cooking - Switch on the oven. Turn the knob of the functions selector (Fig. 3) to
symbol and the thermostat knob in line with the required temperature If you want a different
temperature at the top or bottom, turn the functions selector knob in line with the symbol or
.
Cooking with the grill Cooking with the grill Cooking with the grill Cooking with the grill - Switch on the oven. Turn the functions selector knob to and the
thermostat knob in line with the required temperature (
IMPORTANT IMPORTANT IMPORTANT IMPORTANT: grill cooking must be done
with the oven door closed
).
Cooking with the ventilated grill Cooking with the ventilated grill Cooking with the ventilated grill Cooking with the ventilated grill - Switch on the oven. Turn the functions selector knob to
symbol and the thermostat knob in line with the required temperature (
IMPORTANT IMPORTANT IMPORTANT IMPORTANT: grill
cooking must be done with the oven door closed
).
Ventilated traditional cooking Ventilated traditional cooking Ventilated traditional cooking Ventilated traditional cooking - Switch on the oven. Turn the functions selector knob to
symbol and the thermostat knob in line with the required temperature.
Convection cooking
Convection cooking Convection cooking
Convection cooking - Switch on the oven. Turn the functions selector knob to symbol and
the thermostat knob in line with the required temperature.
Defreezing Defreezing Defreezing Defreezing - Switch on the oven. Turn the functions selector knob to symbol and the
thermostat knob to its OFF position.
Humidification
Humidification Humidification
Humidification - While the oven is functioning press the humidification botton to generate
steam in the already heated cooking chamber.
9. 9. 9. 9. Cooking advice Cooking advice Cooking advice Cooking advice
Tr Tr Tr Traditional cooking aditional cooking aditional cooking aditional cooking - Heat is supplied from above and below and, therefore, it is preferable to
use the central guides. If cooking requires extra heat from above and below, use the top or
bottom guides.
Convection cooking Convection cooking Convection cooking Convection cooking - Heat is transferred to the foods by pre-heated air, forced to circulate by
in the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber,
enabling simultaneous cooking of different types of food (providing they have the same cooking
temperature), placed on the shelves without mixing tastes and smells. Convection cooking is
particularly convenient for rapid defreezing, and for sterilising preserves and drying mushrooms
and fruit.
Cooking with the grill
Cooking with the grill Cooking with the grill
Cooking with the grill - Grilling is effected by the thermal radiation of an incandescent
electrical heating-element. The temperature produced by the infra-red rays is very high and one-
way (downward from above), and, therefore, food surfaces are immediately browned.
Cooking with Cooking with Cooking with Cooking with the ventilated grill the ventilated grill the ventilated grill the ventilated grill - Forced circulation of air is combined with thermal radiation
produced by the grill, and this allows heat to gradually penetrate the inside of the food without
burning the surface.
Cooking desserts Cooking desserts Cooking desserts Cooking desserts - Desserts require a very high temperature (usually from 150 to 200°C) and a
pre-heated oven (about ten minutes). The oven door must not be opened until at least 3/4 of the
cooking time has elapsed. Whipped dough must be difficult to detach from a spoon because
excessive fluidity would prolong cooking time to no avail.
Cooking meat Cooking meat Cooking meat Cooking meat - Meat to be cooked should weight at least 1 Kg to prevent it drying too much.
Very tender red meats to be cooked rare, which must be cooked on the outside to keep all their
gravy, require short cooking time at high temperature (200-250°C). The gravy ingredients must
be placed immediately in the pan only if the cooking temperature is brief, otherwise they should
be added during the last half-hour. You can check the degree of cooking by squashing the meat
with a spoon: if the meat does not yield, it is correctly cooked. For roast beef and fillet, which
must remain pink inside, cooking time must be very brief. Meats may be placed on a plate