Kuppersbusch USA EEB 9600.0 How to use your oven, Fast preheating, Roasting, Intensive hot air

How to use your oven

ΦThe rack level indicated in the following sections are optimal for the side racks. When using the telescopic glide-out shelves in your oven, you’ll get

the best results by following the indications for the rack levels on page 10.

Fast preheating

ΦDo not put food for roasting or baking into the oven until fast preheating is over and the oven has been set to the normal mode of operation.

ΦAn empty oven can be preheated relatively quickly on the Pizza mode .

–Close the oven door.

–Set the mode selector switch to Pizza mode .

–Set the temperature you want. The heating-up indicator will come on.

–As soon as the heating-up indicator goes off, select your desired mode.

–Put the food into the oven.

Roasting

ΦUse the drip pan and the oven rack.

ΦYou can roast very accurately using the roasting thermometer. Please read the notes on p. 13.

■Only cook meat or fish in the oven if it weighs more than 2 lbs.

■The roasting time is determined by the type of meat you are roasting, the quality of the meat, and the thickness of the joint. To measure the joint, lift it slightly as it collapses under its own weight.

■If the meat you are roasting has a layer of fat, cook it twice as long.

■If you are cooking several small pieces of meat or small poultry in the oven, increase the cooking time by about 10 minutes per piece. Roast a single chicken for about an hour, roast two chickens 65-75 minutes.

ΦBe sure to follow the instructions about rack levels!

Rack levels (count from bottom!):

Intensive hot air	Drip pan: rack level 0, oven rack: rack level 1
convection 0
Hot air convection #	Drip pan: rack level 1, oven rack: rack level	2
Top heat/bottom heat $ Drip pan: rack level 1, oven rack: rack level		2

Roasting on the oven rack

■Cook large roasts directly in the drip pan or on the oven rack with the drip pan inserted underneath (i.e. turkey, 3-4 chickens).

■Turn the roast after 2/3 of the cooking time unless you are using the Hot air convection mode # .

Roasting in a pan (oven)

ΦSelect Intensive hot air convection 0 at 350-400 °F / 180-200 °C.

■Roast lean meats in the roasting pan with the lid closed (i.e. veal roast, marinated beef, braised beef or frozen meat). The meat remains juicier that way.

■Use any kind of pan (stainless steel, enameled, cast iron or glass) that doesn't have plastic or wooden handles.

■If you use an earthenware cooking pot, follow the manufacturer's instruc- tions.

The following procedure is recommended:

–Rinse out the pan with water or grease it lightly.

–Prepare the meat with desired spices and place it into the pan. Put the lid on the pan and place the pan on the rack in the cold oven.

–Select Intensive hot air convection 0 and set the temperature to between 350-400 °F / 180-200 °C.

Recommended Roasting Temperatures

The recommended temperatures for the preferred operating modes have

been highlighted.

Type of meat	Hot air	Top heat/	Intensive hot	Roasting time
	convention	bottom heat	air convention
	#	$	0
		Temperature in °F		per cm of the
				thickness of the
				joint in mins.
Joint of beef	320	340-375		18
Roast beef	355	390-430	355-390	8-10
Fillet	355	390-430	355-390	8
Veal	320	340-375	320-355	12
Roast pork	320	340-375	320-355	12-15
Smoked loin of pork	320	340-375	320-355	8
Shoulder of pork	320	340-375	320-355	12-15
Roast pork with	320	340-375	320-355	12-15
crackling
Game	320	340-375		15
Fillet of game	355	390-430	355-390	8-10
Mutton	300-320	340-375		15
Duck	320	340-375	320-355	12
Goose	320	340-375	320-355	12
Chicken	320	355-390	320-355	8*
Turkey	320	390-430	320-355	12
Fish	320	390-430		8
*whole chicken 45 - 60 min.
Type of meat	Hot air	Top heat/	Intensive hot	Roasting time
	convention	bottom heat	air convention
	#	$	0
		Temperature in °C		per cm of the
				thickness of the
				joint in mins.
Joint of beef	160	170-190		18
Roast beef	180	200-220	180-200	8-10
Fillet	180	200-220	180-200	8
Veal	160	170-190	160-180	12
Roast pork	160	170-190	160-180	12-15
Smoked loin of pork	160	170-190	160-180	8
Shoulder of pork	160	170-190	160-180	12-15
Roast pork with	160	170-190	160-180	12-15
crackling
Game	160	170-190		15
Fillet of game	180	200-220	180-200	8-10
Lamb	150-160	170-190		15
Duck	160	170-190	160-180	12
Goose	160	170-190	160-180	12
Chicken	160	180-200	160-180	8*
Turkey	160	200-220	160-180	12
Fish	160	200-220		8

*whole chicken 45 - 60 min.

6 EEB 9600.0 USA