KKT KOLBE CC9001IND Benutzerhandbuch Seite 71

Description of the appliance
Heating types (Heating functions)
The desired heating type is set by repeatedly pressing the
(see corresponding chapter).
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) heating element 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 - 120 °C.
The standard temperature is 60°C.
Also use this mode for steam cleaning (see relevant chapter).
Top and Bottom heat
The upper and lower (concealed) heating elements are in opera-
tion. 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 50 - 250 °C.
The standard temperature is 220 °C.
The rotisserie skewer can be used for this heating function.
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 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 50 - 250 °C.
The standard temperature is 220 °C.
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