Kuppersbusch EEB6860.0 Mode D'emploi page 32

Conventional oven cooking functions
There are many conventional oven cooking functions and they are described below.
Symbol Cooking function
Top/bottom heat
Top heat
Bottom heat
Grill and bottom heat
(EEBK6550.8 only)
Grill
Larger surface grill
Fan-forced hot air
Turbo fan with top and bottom heat
Hot air
Pizza mode
Slow cooker
Defrosting
Food warming
The door must be closed during use with grill, larger surface grill or fan-forced hot air.
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Suitable for
This function is for use when baking cakes where the heat should be even to give a
spongy texture.
For when you need to heat food gently. Plate warming.
Heat only comes from lower part. Suitable for warming dishes or letting dough or
similar products rise.
Ideal for roasts. This setting can be used with any size cuts of meat.
Toasting and browning. This setting allows the surface to be cooked without affecting the inside
of the food. Suitable for fl at foods such as steaks, ribs, fi sh and open toasted sandwiches.
For toasting larger surfaces than possible with the Grill setting, in addition to greater
toasting power for faster food browning.
For even roasting and simultaneous surface browning. Ideal for mixed grills.
Perfect for bulky pieces such as poultry and game. The meat should be placed
on the grid shelf with the tray below to collect meat juices.
Suitable for roasts and cakes. The fan spreads the heat evenly throughout the inside of
the oven to reduce cooking time and temperature.
The fan distributes the heat coming from an element located at the back of the oven. As
a result of the evenly distributed temperature, food can be cooked on two levels at the
same time.
Ideal for cooking pizzas and baking pies, fruit tarts and sponge cakes.
Designed to cook casseroles, stews, etc, in the traditional way, and for all recipes
specifying long cooking times and low heat.
For the best results, we recommend using casserole pans with lids, fi rst making sure
they can be used in the oven.
See corresponding section
This function provides the right level of heat to keep prepared food warm in the oven
until you are ready to serve. The interior temperature of the oven varies in this setting
between 50 and 80°C. Meat can be kept warm at 60°C inside the oven. Large cuts of
meat can be warmed for 1 to 2 hours, and smaller cuts for 30-40 minutes.
EEB 6860.0