KKT KOLBE EB8501ED User Manual page 34

Cooking guidelines
Roasting
For roasting the top and bottom heat or hot air can be
used.
• Use tableware made of enamel, fire resistant glass, clay
(clay pot) or cast iron.
• Stainless steel frying pots are unfavourable because
they reflect the heat.
• In open dishes the roast tans faster. For very large
roasts, the grate in combination with the fat pan is
suitable.
• A covered roast remains juicy and the oven does not
get dirty.
Notes
• Roasting times depend on the type, weight and quality
of the meat.
• Always ensure that there is sufficient liquid in the frying
vessel or the fat pan so that escaping fat and meat
juice do not burn (odors).
• First place the roast in the pan with the sideboard side
and turn after half the cooking time.
• When roasting larger pieces of meat, more steam is
generated, which is deposited at the oven door. The
function is not affected by this. After frying, wipe dry.
Do not allow the roast to cool in a closed oven.
Grilling and browning
For grilling and browning, use the full grill or another
heating type with grill function.
Caution: Risk of burns when operating the grill.
!
Due to the high heat the parts are very hot.
Therefore use kitchen gloves and grill tongs.
• Constantly observe the grilling process. Food can burn
very rapidly by the intense heat.
• Always keep children away.
Notes
• Food is grilled with the oven door closed. To grill, pre-
heat the grill heating element briefly.
• Brush in the grate with oil, so the grilled food does not
stick.
• Place flat pieces of meat on the grate and insert the
drip pan to catch the meat juices.
• Turn flat slices only once, larger pieces several times
with a grill tongs.
• Dark meat types tan better and faster than light meat
from pork or veal.
• After grilling, clean the oven and the accessories, so
that the dirt doesn't stick firmly.
34
Roasting / Grilling with rotary spit
For even browning of roasts with the spit all types of
heating with the icon can be used: Full grill, Small
grill, Bottom heat, Top and Bottom heat.
• Place the food to be cooked (max. 1000g) in the middle
of the spit and make sure that it is balanced:
All sides of the spit should have approximately the
same weight so that it can be turned evenly.
• Insert the spit into the oven as described under
„Using the rotary spit function".
• Place a drip tray with some water underneath.
Notes
• Place the food to be cooked centrically for even roasting.
• Form the meat as round as possible, stick protruding
parts together with kitchen thread or meat clips.
• Marinades and sauces containing sugar should not be
applied before approx. 10 minutes before the end of
cooking to avoid burning.
• To remove the hot spit, unscrew the handle (if supplied)
and / or use kitchen gloves!
Baking
For baking, the top and bottom heat or the hot air may be
used. If there are no special types of baked goods spe-
cified in the baking table, select information on a similar
type of goods.
Top and bottom heat
• Use one rack level.
• The top and bottom heat is particularly suitable for
baking dry cakes, bread and biscuit.
• Use dark baking tins. Light baking pans brown worse as
they reflect the heat.
• Put baking pans on the grate.
Hot air
• The hot air is particularly suitable for baking on several
levels, for moist cakes and fruit cakes.
• For moist sheet cakes (e.g. fruit cakes), insert a maxi-
mum of 2 trays due to the formation of steam.
• The baking time can be different for several trays. It
may be necessary to remove one sheet earlier than the
other.
• Prepare small pastries of the same thickness and size
so that they tan evenly.
• If several cakes are baked at the same time, more
steam is produced in the oven, which can lead to con-
densation at the oven door. This cannot be avoided.