Hints And Recommendations For Cooking In The Oven - KKT KOLBE SET6007ED Benutzerhandbuch

Using the Oven
4.4 Hints and recommendations
for cooking in the oven
Caution!
Risk of burns!
• The oven, as well as accessories and dishes,
become very hot during operation and can
cause burns.
Never touch the inside surfaces of the appli-
ance or the heating elements when heated
and protect yourself, e.g. with oven gloves,
to remove anything from the heated cooking
chamber.
• Always keep children at a safe distance during
operation.
• Do not pour water into the hot cooking cham-
ber.
The resulting hot steam can cause scalding
and also damage the enamel coating due to
the temperature change.
Caution!
Fire hazard!
• Heated food containing fat, oil or alcohol can
ignite quickly at high temperatures.
Food can burn, cause harmful smoke or catch
fire.
Do not leave the appliance unattended when
in use!
• Make sure that baking paper, food, etc. cannot
come into contact with the heating elements
or heated surfaces
(e.g. by protruding parts, by draughts when the
door is opened or beacause of air circulates
in the cooking chamber) and always keep the
cooking chamber clean.
• In the event of a fire, do not open the appliance
door and disconnect the power supply.
20
Formation of acrylamide in food and correspon-
ding recommendations for the preparation of food
At high temperatures, harmful acrylamide forms from
sugar and protein building blocks in food, especially in
potato and cereal products and increasingly in the edge
layers.
To reduce the formation and avoid health risks, follow
these guidelines:
• Especially when deep-frying, frying or roasting potato
and cereal products, avoid heavy browning and use
heat-stable oil or fat !
• Make sure that the food retains a certain amount of
moisture!
• Avoid hot frying and keep the temperature in the medi-
um range.
• Do not choose pieces that are too thin and make sure
they are heated evenly.
• Do not heat the food beyond the cooking point.
Condensation during operation
Depending on the quantity and consistency of the food,
more steam is produced in the oven, which can lead to
condensation, e.g. on the oven door.
This cannot be avoided, but does not impair the function.
After cooking, do not leave the food in the cooking
chamber longer than necessary and, if necessary, dry
any residual moisture in the cooking chamber completely
after it has cooled down.