Handleiding KKT Kolbe EBM8018S (pagina 49 van 60) (Duits, Engels)

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Using the appliance

Baking

For baking, the top and bottom heat or the hot air may be

used. If there are no special types of baked goods spe-

cied 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 reect 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 maxi-

mum 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 con-

densation at the oven door. This cannot be avoided.

Boiling down

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 lled with the

same contents.

• Use only fresh foods.

• For sufcient 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

glasses. Then switch off the oven and allow the food to

rest for approx. 30 minutes.

Defrost

Use the defrost function. By air circulation at room tem-

perature, thawing of food gets accelerated.

• Cream and butter cream cakes, cakes and pastries, bread

and rolls, deep-frozen fruit are suitable for defrosting.

• For a uniform thawing, rotate or stir in between.

Using the appliance

Roasting

For roasting the top and bottom heat or hot air can be

used.

• Use tableware made of enamel, re resistant glass, clay

(clay pot) or cast iron.

• Stainless steel frying pots are unfavourable because

they reect 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 sufcient 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

generated, 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, pre-

heat the grill heating element briey.

• Brush the grate with oil, so the grilled food does not stick.

• Place at pieces of meat on the grate and insert the

drip pan to catch the meat juices.

• Turn at 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.

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