eka KF 1010 UD Use And Instruction Manual page 15

_ Electronic Ovens _ rev. 0 _______________________________________________________________ KF 1010 UD _
3.14.1 3.14.1 Steam cooking (moist heat) 3.14.1 3.14.1 Steam cooking (moist heat) Steam cooking (moist heat) Steam cooking (moist heat)
The climate regulation system which allows dividing the humidity production which should be
set at 100 (humidity \ continuous steam) , while the cooking chamber temperature can be set
between 105°C and 115°C.
Steam cooking is indicated where a boiled effect is required, and it has the advantage of
leaving the nutritional content of the food unaltered (the vitamins and flavour of the food are
conserved), the outer appearance (the colour is conserved, no lumps or air bubbles are formed
and the surface does not break up) and the weight is conserved, as no liquids are lost from the
food during cooking.
3.14.2 Convection cooking (dry heat) 3.14.2 Convection cooking (dry heat)
3.14.2 3.14.2 Convection cooking (dry heat) Convection cooking (dry heat)
The heating elements heat the dry air inside the cooking chamber. This heated air is evenly
distributed by the high speed of the fans. This gives an even temperature throughout the
cooking chamber and even cooking even when the oven is full.
This means that different types of food can be cooked on the various shelves (as long as they
need the same cooking temperature) without flavours and smells being mixed together.
The cooking chamber temperature can be set between 50°C and 270°C.
Besides evenly browning the food without having to turn it, convection cooking can be used to
cook au gratin and is particularly convenient for rapid defreezing, for sterilising preserves and
drying mushrooms and fruit.
3.14.3 Convection + humidity cooking (dry heat + moi 3.14.3 Convection + humidity cooking (dry heat + moist heat)
3.14.3 3.14.3 Convection + humidity cooking (dry heat + moi Convection + humidity cooking (dry heat + moi
This type of cooking exploits the combination of dry and moist heat. The climate regulation
system which can divide the production of humidity (set from 10 to 80 depending on the
request).
The cooking chamber temperature can be set between 50°C and 270°C.
The fact of using a hot-moist climate inside the cooking chamber is the most convenient and
efficient way of cooking: cooking times are reduced, the surface of the foods remains soft and
does not form a crust, there is little weight loss and the fatty mass is reduced.
The special hot-moist climate at low temperatures is ideal for re-conditioning food.
4 4 4 4 . . . . Cleaning Cleaning
Cleaning Cleaning
4.1 General i 4.1 General information nformation
4.1 4.1 General i General i nformation nformation
Before beginning any sort of cleaning work on the appliance, turn the power supply off (at
the magnetothermal safety switch) and the water supply (by closing the cut-off cock) and then
let the oven cool down completely.
The appliance must be cleaned frequently, preferably daily, to guarantee best operations and
long life. The oven is equipped with electrical components therefore for obvious reasons water
should not be used in excess for cleaning. However, it is absolutely forbidden to wash the
appliance with water jets, especially if they are pointed towards the aeration vents on the metal ap ap ap pliance with water jets, especially if they are pointed towards the aeration vents on the metal pliance with water jets, especially if they are pointed towards the aeration vents on the metal pliance with water jets, especially if they are pointed towards the aeration vents on the metal
surface of the outside casing (this could cause dangerous infiltrations that would damage the surface of the outside casing
surface of the outside casing surface of the outside casing
electric parts).
If grease remover detergents are used to clean the stainless steel, ensure they do not contain
corrosive acids (no sort of chlorine, even if it is diluted) or abrasive products. Follow the
indications given on the product and the warnings about its use, wearing rubber gloves during
cleaning.
Do not use iron pads, steel wool or scrapers as they would ruin the surfaces.
Do not leave food on the steel surfaces for a long time that contain acid substances (lemon
juice, vinegar, salt, etc.) as they could cause corrosion.
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it is absolutely forbidden to wash the
it is absolutely forbidden to wash the it is absolutely forbidden to wash the