Heating Types - KKT KOLBE EB8016ED Benutzerhandbuch

Appliance description

Heating types

Oven light
The oven light makes it easier to monitor the cooking process
without having to open the appliance door.
It can be switched on without any further function and lights up
for all heating types except the ECO function.
Defrost
In this operating mode, only air circulation takes place.
air at room temperature (without heating).
It is used for faster but gentle defrosting of frozen goods.
Bottom heat
The (concealed) lower radiator provides a concentrated heat
supply at the bottom of the food. This is suitable, for example, for
baking moist cakes with fruit toppings, pizzas, or for dishes with
long cooking times such as casseroles, stews or pastries.
The temperature can be adjusted in the range of 60 - 200 °C.
The standard temperature is 80 °C. You can also use this heating
function for steam cleaning (see relevant chapter).
Top-/ Bottom heat
The upper and lower radiators are in operation. The heat is
evenly distributed to the food to be cooked. With this type of
heating, baking or roasting is only possible on one level, which is
suitable, for example, for roasting in a Roman pot, as well as for
flat cakes, bread etc. The temperature can be adjusted between
60-250°C. The standard temperature is 180°C.
Probe can be enabled
Rotisserie can be enabled (max. 1000g)
Convection
By combining the upper and lower heating elements with the
fan, the heat is distributed faster and more evenly, saving up to
30-40% energy. The food is browned on the outside and remains
juicy on the inside. This is suitable, for example, for grilling or
frying large pieces of meat at high temperatures.
The temperature can be adjusted in the range of 60 - 250 °C.
The standard temperature is 165 °C.
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