KKT KOLBE EBM8501ED, Руководство пользователя

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Universal cooking programme
Grill programme
The upper heating element and convection fan are con-
nected. The high, direct heat from the grill is recommen-
ded for all foods that require a high temperature on the
surface. The oven door stays closed during cooking.
Fan Grill programme
The upper heating element, the circular heating element,
and the fan are all working.
The heat is radiated in a single direction, in combination
with the fan, in order to spread the heat evenly throughout
the oven. This is ideal for dishes that hat need both coo-
king and browning, such as lasagna, etc. The oven door
stays closed during cooking.
Convectional programme
For this Convectional cooking programme, the top
heating element, bottom heating element and fan are
working. It is best to cook on one level only.
Proving programme
The top heating element and the bottom heating element
will work. The temperature of the oven is ideal for rising
dough, cannot be changed. During the rising phase, do
not open the oven door.
White Meringue /Brown meringue programme
The temperatures are preselected and cannot be chan-
ged.
These cooking programmes are ideal for drying me-
ringues in different degree of cooking.
Defrosting programme
The circle heating element and the fan are working, circu-
lates the air at room temperature around the food. This
function can be used to defrost any type of food.
Low temperature programme
This type of cooking, that has been used for many years
by professional chefs, can be used to cook (meat, fish,
fruit, vegetables) at very low temperatures (between 85℃
to 120℃) and obtain perfect results to delight even the
most demanding of chefs.
Pasteurization programme
This type of cooking is suitable for fruit, vegetables, etc.
Small recipients can be cooked on 2 levels (enamel tray
on level 1 and grid on level 3). Leave the recipients to cool
inside the oven. Heat up cold.
Roast Beef/Roast Veal/Roast pork/Roast chi-
cken/Leg of lamb programme
Choose these functions to roast beef, veal, pork, chicken
or lamb.
Cook dishes from cold. They may also be cooked in a pre-
heated oven. Roast beef, Leg of lamb programmes give
the option of selecting how well to cook the meat: WELL
DONE, MEDLUM-RAE or RARE.
Shortcrust tarts/Tarts/Pastries/Cake/Dessert
programme
This function is the ideal function for Shorterust tart and
different baking food. Heat up cold. Dishes may also be
cooked in a preheated oven.
Bread programme
This is the ideal function for baking bread. Refer to the
next paragraph for a detailed recipe. To obtain the best
results, we recommend carefully following the advice
below:
Do not forget to put 150 ml of cold water in a pie dish
placed on the base of the oven.
BREAD recipe (maximum quantity of dough):
Ingredients:
650 g flour
350g water
12 g salt
25 g baker’s fresh yeast or 4 sachets of dry yeast.
Preparation:
Mix the flour and salt in a large recipient.
Dilute the fresh yeast in tepid water (approximately 35°C).
Make a well in the centre of the flour.
Pour the water and yeast into the well.
Mix and knead lightly to obtain a non-sticky, uniform dou-
gh then knead for 10 minutes by stretching and folding
the dough over on itself.
Form a ball, place it in a bowl and cover with plastic film
to prevent the surface of the dough from drying out.
Place the bowl in the oven, select the Proving programme
at 40°C and leave to rise for 30 to 45 minutes, or at room
temperature for about an hour (the dough should double
in volume).
Using the device