Handleiding KKT Kolbe EB8313ED (pagina 43 van 52) (Duits, Engels)

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Use of the appliance

Cooking methods and guidelines

Roasting

• Use top/bottom heat

convection or hot air.

• If possible, use dishes made of enamel, reproof glass,

clay (Roman pot) or cast iron.

For very large roasts, the grate is suitable in combination

with the deep tray.

• Note that the roast browns more quickly in open dishes.

Covered, it stays juicy and the cooking space does not get

dirty.

• Always ensure that there is suicient liquid in the frying

vessel or the fat pan so that escaping fat and meat juices

do not burn (odour and smoke formation).

• First place the roast in the roasting pot with the dressing

side down and turn it over aer half the cooking time.

Grilling and gratinating

• Use one of the heating types grill, full width grill or grilling

/ roasting system and preheat the cooking chamber if

possible.

Caution!

Increased risk of burns during grilling!

Due to the intense heat during grilling, some oven

parts are particularly hot.

Take the necessary measures to protect yourself

from burns, e.g. by using oven gloves or grill tongs,

and keep children away!

• Do not leave the grilling process unattended.

The food can burn quickly due to the intense heat.

• Brush the grate with oil to prevent the food from sticking,

place the food on the grate and slide a tray lled with a little

water or a grease pan underneath to collect roasting juices.

• Turn at slices only once, larger pieces several times with

grill tongs.

• Note that dark meat browns better and faster than light

meat from pork or veal.

• Aer grilling, clean the oven and accessories well so that

dirt does not stick.

Baking

• Use top/bottom heat

for dry cakes, bread and sponge cake.

Use only one shelf level and preheat the cooking chamber

if possible.

• Use hot air

for baking on several levels, as well as for moist

cakes and for fruit cakes.

• For moist sheet cakes (e.g. fruit cakes), insert max. 2 trays

because of steam formation.

• Note that when baking on several trays, the baking time

may vary and one tray may need to be removed from the

oven earlier than the other.

• Prepare biscuits of the same thickness and size if possible

so that they brown evenly.

• To check the cake / baked product, insert a small skewer

towards the end of the recommended cooking time and

pull it back. If no dough sticks to it, the dish is done.

• To prevent the cake from collapsing aer it has been remo-

ved, you can try extending the baking time accordingly and

lower the temperature by 10°C if necessary.

Preserving

• Use hot air.

• Use only fresh food and prepare the preserving food and

jars as usual.

• Only use commercially available preserving jars with

rubber rings and glass lids. Jars with screw caps or bayonet

lids as well as metal jars are unsuitable. The jars should be

the same size and have the same contents.

• For suicient moisture, ll the deep tray with approx. 1L

of water and place the jars in it, so that they do not touch

each other.

• Slide the tray with the jars on the lowest slide-in rail of the

oven and set the oven to 180°C hot air.

• Watch the preserving until the liquid in the jars starts to

bubble. Then turn o the oven and let the preserves rest

for about 30 minutes.

Defrosting

• Use defrost to accelerate the gentle defrosting of frozen

food by circulating air at room temperature.

Suitable for this are e.g. cream / butter cream cakes,

cakes and pastries, fruit and vegetables.

• Turn and stir the food from time to time during defrosting.

• For defrosting and preparing frozen ready meals, follow the

manufacturer‘s instructions.

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