KKT KOLBE EB8005ED Benutzerhandbuch Seite 35

Application
Cooking methods and guidelines
Roasting
• Use top/bottom heat, convection or hot air.
• If possible, use dishes made of enamel, fireproof glass,
clay (Roman pot) or cast iron.
For very large roasts, the grate is suitable in combination
with the deep tray.
• Note that the roast browns more quickly in open dishes.
Covered, it stays juicy and the cooking space does not get
dirty.
• Always ensure that there is sufficient liquid in the frying
vessel or the fat pan so that escaping fat and meat juices
do not burn (odour and smoke formation).
• First place the roast in the roasting pot with the dressing
side down and turn it over after half the cooking time.
Grilling and gratinating
• Use one of the heating types full width grill or grilling /
roasting system and preheat the cooking chamber if pos-
sible.
Caution!
Increased risk of burns during grilling!
Due to the intense heat during grilling, some oven
parts are particularly hot.
Take the necessary measures to protect yourself
from burns, e.g. by using oven gloves or grill tongs,
and keep children away!
• Do not leave the grilling process unattended.
The food can burn quickly due to the intense heat.
• Brush the grate with oil to prevent the food from sticking,
place the food on the grate and slide a tray filled with a little
water or a grease pan underneath to collect roasting juices.
• Turn flat slices only once, larger pieces several times with
grill tongs.
• Note that dark meat browns better and faster than light
meat from pork or veal.
• After grilling, clean the oven and accessories well so that
dirt does not stick.
Baking
• Use top/bottom heat for dry cakes, bread and sponge cake.
Use only one shelf level and preheat the cooking chamber
if possible.
• Use hot air for baking on several levels, as well as for moist
cakes and for fruit cakes.
• For moist sheet cakes (e.g. fruit cakes), insert max. 2 trays
because of steam formation.
• Note that when baking on several trays, the baking time
may vary and one tray may need to be removed from the
oven earlier than the other.
• Prepare biscuits of the same thickness and size if possible
so that they brown evenly.
• To check the cake / baked product, insert a small skewer
towards the end of the recommended cooking time and
pull it back. If no dough sticks to it, the dish is done.
• To prevent the cake from collapsing after it has been remo-
ved, you can try extending the baking time accordingly and
lower the temperature by 10°C if necessary.
Preserving
• Use hot air.
• Use only fresh food and prepare the preserving food and
jars as usual.
• Only use commercially available preserving jars with
rubber rings and glass lids. Jars with screw caps or bayonet
lids as well as metal jars are unsuitable. The jars should be
the same size and have the same contents.
• For sufficient moisture, fill the deep tray with approx. 1L
of water and place the jars in it, so that they do not touch
each other.
• Slide the tray with the jars on the lowest slide-in rail of the
oven and set the oven to 180°C hot air.
• Watch the preserving until the liquid in the jars starts to
bubble. Then turn off the oven and let the preserves rest
for about 30 minutes.
Defrosting
• Use defrost to accelerate the gentle defrosting of frozen
food by circulating air at room temperature.
Suitable for this are e.g. cream / butter cream cakes,
cakes and pastries, fruit and vegetables.
• Turn and stir the food from time to time during defrosting.
• For defrosting and preparing frozen ready meals, follow the
manufacturer's instructions.
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