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Kuppersbusch EEBD 6600.2E Operating Instructions Manual
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Kuppersbusch EEBD 6600.2E Operating Instructions Manual

Kuppersbusch EEBD 6600.2E Operating Instructions Manual

Kuppersbusch eebd 6600.2e combi-steam oven
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Combi-steam oven
Operating instructions
Tips on settings, Soft roasting

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Summary of Contents for Kuppersbusch EEBD 6600.2E

  • Page 1 Combi-steam oven Operating instructions Tips on settings, Soft roasting...

  • 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 Operating modes Press the Press the Operating mode Operating mode button button...

  • 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. Push the original baking tray into the cooking space with the «sloped» side 1 to the back. ➤...
  • 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 20–40 Risotto + liquid...
  • Page 7 ˚C Meat °C mins. Stewing meat (covered with liquid) – 60–90 – 60–90 Smoked pork loin – 45–60 Saucisson, Geschnetzeltes (chopped meat in a – 30–45 sauce) Wienerli (hot dogs) – 10–15 Bacon – 20–30 Fillet (of beef, veal, pork) –...
  • 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. Whole chicken 200–210 50–60 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...
  • 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.) 170–190 50–70 Torte (chocolate, carrot, nut, etc.) 170–190 30–50 Whisked sponge cake 180–190 30–40 Roulade/Swiss roll 170–180 8–12 2 + 4 Linzertorte 170–180 40–50 Short crust pastry case, baked blind 150–160 20–25 Fruit tart with short crust pastry...
  • Page 12 ˚C Savouries and biscuits mins. 200–220 15–20 2 + 4 Aperitif nibbles 200–210 12–17 200–210 20–30 2 + 4 Puff pastries with a filling (ham or nut croissants, etc.) 190–210 15–25 200–210 15–25 2 + 4 Small yeast pastries 190–210 20–30 Eclairs, profiteroles 160–170...
  • Page 13 ˚C Savouries and biscuits mins. 130–140 20–30 Chräbeli (aniseed biscuits) 130–140 20–30 2 + 4 Meringues 80–90 80–100 (allow to dry overnight after baking) 2 + 4 Bruschetta, garlic bread 210–230 5–10 Ham and pineapple toastie 200–220 15–20 ˚C Flans and pizza mins.
  • Page 14 ˚C Bread and plaited bread mins. 200–210 40–50 Bread 200–210 35–45 200–210 30–45 210–220 25–35 2 + 4 Bread rolls 210–220 20–30 200–220 20–30 180–190 30–40 2 + 4 Plaited bread 180–190 30–35 190–200 25–30 190–200 30–40 Yeast ring cake 180–190 25–35 180–190...
  • Page 15 ˚C Baked dishes and gratins mins. Sweet baked dish 180–200 20–30 Gratin (vegetable, fish, potato) 180–190 30–40 Lasagne, moussaka 180–200 30–40 Gratinated vegetables 200–220 10–15 ˚C Reheating mins. Reheating meals (1–2 plates) 8–10 2 + 4 Reheating meals (3–4 plates) 10–12 1 + 3 + 5 Refreshing bread 140–150...
  • Page 16 ˚C Defrosting mins. Bread 140–150 about 20 Spätzli (egg noodles), pasta, rice 120–130 about 20 Depending Meat, poultry, fish 40–50 on quantity Place the food in the cold cooking space. ➤ ˚C Baby food °C mins. Milk in glass feeding bottles –...
  • Page 17 ˚C Blanching mins. Vegetables (green beans, peas, etc.) about 5 ˚C Extracting juice mins. Fruit (cherries, grapes, etc.) 30–max. 90 Berries (blackcurrants, blackberries, elderberries, etc.) 30–max. 90...
  • Page 18 ˚C Desiccating and drying hrs. Apple slices or rings 7–8 Sliced mushrooms 50–60 5–8 2 + 4 Herbs 40–50 3–5 1 + 3 + 5 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 19 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 20 ˚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 21 ˚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 22 Notes...
  • Page 23 Notes...
  • Page 24 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 60-600 J62A.036-0...