Kuppersbusch EDG 6500.0, Руководство по обслуживанию

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Service Manual 5
For internal use only
2. Introduction
2.1 General information
Depressurised steam cooking involves cooking food with a combination of steam and hot air. Gentle
steam cooking at temperatures of between 40°C and 100°C optimally preserves vitamins and minerals
as well as maintaining colours and natural aromas. Food does not dry out and nor will it burn or stick.
Since only a relatively small amount of water needs to be heated, steam cooking means that a great deal
of time and energy can be saved.
Depressurised steam cooking takes place at temperatures of between 40°C and 100°C, thus making it
easy to cook food just as it is required. The humidity sensor steams the food in just the right conditions,
irrespective of the quantity of food being cooked. Instead of being destroyed, vitamins and minerals are
largely preserved. Flavour, colour and consistency are maintained – food does not lose its structure.
There is therefore almost no need to add salt and spices.
To sum up:
cooking with steams makes conscious, healthy eating possible without any extra effort. The
steam cooker provides excellent possibilities in combination with the ökotherm
®
cooker or oven.
The oven can become soiled through spattering fat, especially when meat is being roasted. Dirt which
has become dried can be removed more easily if the cooker, prior to cleaning, is operated with the
“steam” cooking mode at a temperature of 100°C for approximately 30 minutes.
This will soften the stains. The interior of the oven will take on a golden colour when it has been used for
some time.
2.2 Technical data
Appliance dimensions Oven dimensions Niche dimensions
Height 38.6cm 18.2cm 38.0cm
Width: 59.5cm 38.5cm 56.0cm minimum
Depth: 40.5cm 33.5cm 55.0cm minimum
Oven: 23.5l
Water tanks removable, for approx. 1 litre of water
Electric connection
Mains voltage 220-240V ~50Hz
Power requirement 1.77kW
Heating output
Hot-air output 2.2kW
Steam generator: 1.4kW
Floor heater: 0.14kW