KKT KOLBE EB8015W, Руководство пользователя

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Application
Baking
Boiling down
Roasting
For baking, the top and bottom heat or the hot air may be
used. If there are no special types of baked goods speci-
fied in the baking table, select information on a similar
type of goods.
Top and bottom heat
• Use one rack level.
• The top and bottom heat is particularly suitable for baking
dry cakes, bread and biscuit.
• Use dark baking tins. Light baking pans brown worse as
they reflect the heat.
• Put baking pans on the grate.
• Convection
• The hot air is particularly suitable for baking on several
levels, for moist cakes and fruit cakes.
• For moist sheet cakes (e.g. fruit cakes), insert a maximum
of 2 trays due to the formation of steam.
• The baking time can be different for several trays. It may be
necessary to remove one sheet earlier than the other.
• Prepare small pastries of the same thickness and size so
that they tan evenly.
• If several cakes are baked at the same time, more steam is
produced in the oven, which can lead to condensation at
the oven door. This cannot be avoided.
Use convection for boiling down.
• Prepare the food to be cooked and the glasses as usual.
Use only commercially available preserving jars with
rubber rings and glass lids. Glasses with screw or bayonet
locks as well as metal cans are unsuitable. The glasses
should be the same size and filled with the same contents.
• Use only fresh foods.
•
For sufficient moisture pour about 1 liter of water in the
drip pan and and put in the glasses so that they do not
touch each other.
• Insert the drip pan with the glasses at the bottom and set
180°C and hot air.
• Watch the food until the liquid starts to pearl in the glas-
ses. Then switch off the oven and allow the food to rest for
approx. 30 minutes.
For roasting the top and bottom heat or hot air can be
used.
• Use tableware made of enamel, fire resistant glass, clay
(clay pot) or cast iron.
• Stainless steel frying pots are unfavourable because they
reflect the heat.
• In open dishes the roast tans faster. For very large roasts,
the grate in combination with the fat pan is suitable.
• A covered roast remains juicy and the oven does not get
dirty.
Notes
• Roasting times depend on the type, weight and quality of
the meat.
• Always ensure that there is sufficient liquid in the frying
vessel or the fat pan so that escaping fat and meat juice do
not burn (odors).
• First place the roast in the pan with the sideboard side and
turn after half the cooking time.
• When roasting larger pieces of meat, more steam is gene-
rated, which is deposited at the oven door. The function is
not affected by this. After frying, wipe dry. Do not allow the
roast to cool in a closed oven.
Grilling and browning
For grilling and browning, use the full-width grill or Gril-
ling/Frying system.
Caution! Risk of burns when operating the grill. Due
to the high heat the parts are very hot.
Therefore use kitchen gloves and grill tongs.
• Constantly observe the grilling process. Food can burn
very rapidly by the intense heat.
• Always keep children away.
Notes
• Food is grilled with the oven door closed. To grill, preheat
the grill heating element briefly.
• Brush in the grate with oil, so the grilled food does not stick.
•
Place flat pieces of meat on the grate and insert the drip
pan to catch the meat juices.
• Turn flat slices only once, larger pieces several times with a
grill tongs.
• Dark meat types tan better and faster than light meat from
pork or veal.
• After grilling, clean the oven and the accessories, so that
the dirt doesn
’
t stick firmly.