Handleiding Kuppersbusch EEB 6850.0 (pagina 11 van 26) (Engels)

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EEB 6850.8

Roasting on the grid shelf

Use tray and grid shelf.

Large roasts can be prepared directly on the tray or on the grid shelf

with the tray below (e.g. turkey, goose, 3-4 chickens or pork hocks).

We recommend that when cooking ﬁ sh this way, it should be upright

on the tray (in its swimming position). In this way, there will be no need

to turn It. it will not fall apart so easily and it will cook more evenly. If

the ﬁ sh does not stand upright by itself you can place it over a bed of

vegetables or over a coffee cup. Put the cup upside-down on the tray

and cover it with the ﬁ sh so that it is inside the gut opening.

Pot roasting

Lean cuts of meat roast better in a covered casserole (e.g. veal that is

pot roasted or stewed in vinegar; beef or frozen meat stew). The meat

will be juicier.

You can use any type of pot or casserole (steel, enamelled, cast iron or

glass) provided it does not have wooden or plastic handles and that it is

heat-resistant.

If you use an earthenware casserole, read the manufacturers instruc-

tions. The following is recommended:

– Rinse the pot or casserole with water or use a little oil or fat.

– Seal the prepared (dressed) meat in a pan on the hob.

– Place it in the pot or casserole. Cover with the lid and place it in the

cold oven on the grid shelf.

Set the automatic cooking recipe or the turbo fan with top heat function,

or , at 180-200°C.

Roasting with conventional cooking functions

The cooking time is automatically determined when roasting with the

thermoprobe, therefore the following instructions do not need to be

followed.

The settings and information in the charts refer to a cold oven unless

otherwise speciﬁ ed.

The cooking time of the roast depends on the type, quality and height of

the meat.

As the weight of the meat makes it fall, carefully press the sides of the

piece with both hands in order to determine its height. Instructions are

provided in the chart “Roasting with heat settings”

The cooking time for meat with a layer of fat may increase to twice the

length.

If roasting several small pieces of meat or small birds in the oven, the

cooking time should be increased by about 10 minutes per piece. For

example, the roasting time for one chicken is approximately 60 mins.

Two chickens will need between 65 and 75 mins.

Shelf levels (count from the bottom up):

As a general rule: The bigger the roast the lower the grid shelf should be

in the oven.

For larger roasts:

Hot air + grill

or : Tray: Shelf level 1

Grid shelf: Shelf level 2

Hot air

: Tray: Shelf level 1

Grid shelf: Shelf level 2

Top/bottom heat

: Tray: Shelf level 1

Grid shelf: Shelf level 2

Instructions for automatic cooking recipes

The settings and information in the charts refer to an oven that has

not been preheated unless otherwise speciﬁ ed.

The roasting settings automatically adapt to the weight of the food to

be cooked, for this reason it is important to set the weight directly

after selecting the setting and before modifying the cooking time,

the cooking temperature or the inside temperature (see previous

sections).

If using an automatic cooking recipe

The roasting programmes are designed for one piece of meat or ﬁ sh up to

7cm thick and without a layer of fat. Enter the correct weight and modify

the recipe, taking into account:

If there are several pieces, the cooking time will need to be extended.

If there is one piece thicker than 7cm and weighing less than 3kg, the

cooking time should be increased by 10 minutes for each centimetre

with respect to the pre-programmed value.

If there is one piece weighing more than 3kg, the cooking time

corresponds to the predetermined value, as the differences balance out

throughout the pre-programmed cooking time.

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