Related Manuals for Kuppersbusch EKDG 6900.2
Summary of Contents for Kuppersbusch EKDG 6900.2
- Page 1 Combi-steam cooker Operating instructions Tips on settings, RegenerateOmatic, BakeOmatic, Soft roasting...
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Page 2: Tips On Settings
Tips on settings Symbols used Operating mode Cooking space temperature ˚C Preheating until the cooking space temperature is reached °C Food probe temperature mins. Duration in minutes hrs. Duration in hours Level Accessories BakeOmatic: • AX Food group Operating modes Press the Press the Operating mode... -
Page 3: Optimal Use
Optimal use The cooking space temperatures and levels given in recipe books are in part unlikely to be optimal for this appliance. The following tables serve as a guide to help you get optimal use out of your appliance. When using the operating modes, place the stainless steel tray underneath the perforated cooking tray or ➤... - Page 4 ˚C Vegetables mins. Leaf spinach 5–10 Green beans 30–40 Cauliflower, whole Cauliflower, florets 15–20 Broccoli 10–15 Chicory 20–25 Dried string beans, soaked 35–45 Fennel, chopped 15–20 White cabbage, chopped 20–30 Carrots, chopped 10–20 Mange-tout 10–20 Kohlrabi, chopped 15–25 Swiss chard, mangold 10–20 Corn on the cob 30–45...
- Page 5 ˚C Vegetables mins. Sauerkraut, precooked 20–30 Scorzonera (black salsify) 25–35 Celery, chopped 10–20 Green asparagus 13–17 White asparagus 20–25 Celery stalks 20–25 Sweet potatoes, whole 30–45 Tomatoes 8–12 about Skinning tomatoes 3–5 5 mins. Jerusalem artichoke 15–35 Zucchetti, chopped 8–12 ˚C Cooked eggs mins.
- Page 6 Amount of liquid to be ˚C Accompaniments mins. added per 100 g Potatoes, chopped – – 15–25 Potatoes, whole – – 30–45 Potato wedges – 20–30 Country potatoes Baked potatoes – 30–50 Chestnuts – – 15–30 (place scored chestnuts on baking paper) Rice + liquid 1.5 dl –...
- Page 7 ˚C Meat mins. Stewing meat (covered with liquid) – 60–90 – 60–90 Smoked pork loin – 45–60 Saucisson, Geschnetzeltes (chopped meat in a sauce) – 30–45 Wienerli (hot dogs) – 10–15 Bacon – 20–30 Fillet (of beef, veal, pork) – 20–30 Sirloin of beef, roast beef –...
- Page 8 Recommended value Setting range Soft roasting Degree of °C hrs. hrs. doneness rare 3½ 2½–4½ Fillet of veal medium 3½ 2½–4½ Topside of veal thick end, loin of veal – 3½ 2½–4½ Shoulder of veal – 3½ 2½–4½ Veal neck –...
- Page 9 ˚C Poultry mins. 10–20 Chicken breast 210–220 8–12 Chicken leg 220–230 20–30 Poultry terrine 15–30 ˚C Fish and sea food mins. 10–20 Fillet of fish 200–210 15–20 20–30 Whole fish (trout, gilthead seabream, etc.) 180–210 15–25 Tuna 10–30 Mussels 20–30 Fish terrine 15–30...
- Page 10 ˚C Low temperature cooking °C hrs. Fillet of beef 80–90 55–60 2–3 Roast beef 80–90 55–60 2½–3½ Middle loin of pork 90–100 65–70 3–4 ˚C Desserts mins. Crème caramel 20–40 Creams and custards 20–60 Compote (apple, plum, etc.) 10–15 ˚C Joghurt hrs.
- Page 11 ˚C Cakes, torte mins. Ring cake (chocolate, carrot, nut, etc.) 150–170 50–70 Torte (chocolate, carrot, nut, etc.) 150–170 30–50 Whisked sponge cake 160–170 30–40 Roulade/Swiss roll – 170–180 8–12 1 + 3 Linzertorte 150–170 40–50 Short crust pastry case, baked blind –...
- Page 12 ˚C Savouries and biscuits mins. 200–220 15–20 Aperitif nibbles 180–190 10–15 190–200 20–30 Puff pastries with a filling (ham or nut croissants, etc.) 180–190 25–30 Small yeast pastries 190–200 15–25 Eclairs, profiteroles – 160–170 20–30 Macaroons – 170–180 12–17 Brunsli (chocolate almond spice cookies), 1 + 3 –...
- Page 13 ˚C Flans and pizza mins. Fruit flan 180–190 40–50 1 + 3 Savoury fan (cheese, vegetable, onion) 170–180 40–50 Fresh pizza 200–210 20–30 (for frozen pizza, follow the manufacturer's instructions) (A9) 1 + 3 With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes. ➤...
- Page 14 ˚C Baked dishes and gratins mins. Sweet baked dish 180–200 20–30 Gratin (vegetable, fish, potato) 180–190 30–40 Lasagne, moussaka 170–180 30–40 Gratinated vegetables – 200–220 10–15 ˚C Blanching mins. Vegetables (green beans, peas, etc.) about 5 ˚C Reheating mins. Reheating meals (1–3 plates) 6–10 1 + 2 + 4 Refreshing bread...
- Page 15 ˚C Defrosting mins. Bread 140–150 no about 20 Spätzli (egg noodles), pasta, rice 120–130 no about 20 depending Meat, poultry, fish 40–50 on quantity Place the food in the cold cooking space. ➤ ˚C Baby food mins. Milk in glass feeding bottles 4–5 Milk in plastic feeding bottles 5–6...
- Page 16 ˚C Desiccating and drying hrs. Apple slices or rings 7–8 Sliced mushrooms 50–60 5–8 1 + 3 Herbs 40–50 3–5 1 + 2 + 3 Apricots 60–70 14–16 Overdrying poses a fire hazard! Monitor the desiccating and drying process. Only use undamaged, ripe fruit, fresh mushrooms and herbs. ➤...
- Page 17 Preserving and bottling Bottling involves preserving food in jars. Place a maximum of 5 jars on the stainless steel tray. Only use undamaged jars that hold no more than 1 litre each. ➤ Put the stainless steel tray at level 1. ➤...
- Page 18 ˚C Preserving and bottling mins. Carrots Cauliflower, broccoli Beans * Mushrooms, precooked 75–90 Gherkins 20–30 Apples, pears Apricots Peaches Quinces Plums Cherries * Repeat the preserving step 2×, allowing the jars to cool down completely in between time.
- Page 19 ˚C Well-being mins. Warm, moist cloths 5–10 Hot wraps 80–100 5–15 Hot massage stones 70–90 15–20 cooking – space floor Cherry stone or grape seed cushions 130–150 10–20 Warm, moist cloths Spread moist towelling cloths out across the wire shelf. ➤...
- Page 20 RegenerateOmatic Regenerating humid Note 8–12 mins. * Precooked food and ready meals, e.g. Level 1 or 1 + 3 • Vegetables • Pasta • Meals with rice • Meat • Gratin • Omelettes Regenerating crispy Note 10–14 mins. * Precooked food with pastry, e.g. For a crispy base, bake in the perforated ➤...
- Page 21 BakeOmatic A1 Fresh aperitif nibbles Note 15–30 mins. * Savouries made from puff pastry or other Savoury straws – unfilled: Level 1 or 1 + 3 type of pastry, filled or open, e.g. Select the «Lightly browned» setting. ➤ • Puff pastries – filled Must not be brushed with egg yolk.
- Page 22 A3 Baked dish Note 30–45 mins. * Baked dishes and gratins, e.g. Gratin with beaten egg whites: Level 1 • Potato gratin Select A4 Soufflé ➤ • Pasta gratin • Baked rice pudding • Lasagne • Moussaka A4 Soufflée Note 25–50 mins.
- Page 23 A5 Baked potatoes Note 20–50 mins. * Baked potato accompaniments, e.g. Leave enough space between the pieces ➤ Level 1 or 1 + 3 • Potato wedges of potato. Preferably spread on two baking sheets. • Sliced potatoes • Diced potatoes •...
- Page 24 A7 Braising meat Note 40–90 mins. * Roast, stew, meat in a sauce, e.g. Meat in a sauce: Level 1 • Italian braised meat dish Marinate the raw meat, put it in the ➤ cooking tray and add any vegetables and •...
- Page 25 A9 Frozen pizza Note 10–35 mins. * Frozen ready-made pizza, e.g. Frozen products are prebaked to various Level 1 or 1 + 3 • Round pizza degrees. Select duration according to the instructions on the packaging: • Mini pizzas • 8–12 mins. •...
- Page 26 A11 Bread Note 30–45 mins. * Bread in all shapes and sizes, e.g. Plaited bread: Level 1 or 1 + 3 • Farmhouse bread Must not be brushed with egg yolk. ➤ • Plaited bread Select the «Lightly browned» setting. ➤...
- Page 27 A13 Cake Note With preheating All types of cakes, e.g. 35–65 mins. * • Chocolate cake Level 1 • Lemon cake Note A14 Torte With preheating All types of torte, e.g. Cakes topped with meringue, Swiss rolls: 30–45 mins. * •...
- Page 28 Validity The model number corresponds to the first 3 digits on the identification plate. These operating instructions apply to the models: Model no. Size system 60-450 J57A.039-1...
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