Kuppersbusch EEB 6550.8 MX - Инструкция по эксплуатации - Страница 15

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EEB 6550.8

 You should be present when the cooking fi nishes as the roast is just 

right for serving. If you leave the roast in the oven, it will continue to 

cook with the heat inside the oven and the result will not be as ideal.

To set this function, connect the thermoprobe.

 Touch 

. This will light up in red.

  If you touch  

 or 

 , you will see 

the 5 clock functions on the display.

  When you have programmed the 

cooking start time, 

, touch 

. You 

will see 

 and the current time on the 

display.

 Touch 

 or 

 to programme the 

cooking start time. Touch 

. You will 

hear a double beep. You will see 

and the programmed cooking time. 

The oven will stay off.

  At the set time, the oven will turn on and cook the food.

  When the inside temperature of the roast reaches the temperature you 

have programmed it for, the oven will turn off, an alarm signal will 

sound for a few seconds and 

 will blink.

 Touch 

 to stop the alarm. The oven is now off.

  The roast is just right and ready to serve.

Slow cooking

Cooking at low temperatures leaves the meat especially tender, even 

though it takes longer to cook. The meat can be ready to eat longer 

without drying out.

 Suitable for tender cuts of veal, beef, pork and lamb. It is also suitable 

for chicken, turkey, duck and goose breasts (boneless).

 It is not suitable for game and horse meat. Lengthy cooking of these 
types of meat produces a typically strong smell.

–  Remove the fat and skin before preparation (except duck breast).

–  Seal the meat in a pan or pot on both sides (also both ends).

 As a general rule the longer you seal the meat the shorter the time you 

will need for cooking. Seal thicker cuts of meat longer than thinner 

pieces. The length of the cuts of meat does not infl uence the time 

needed to seal the meat.

Setting the heat mode/cooking temperature

–  Heat the oven with the grid shelf and roasting tray for 20 minutes so 

that the temperature on the inside of the oven is even. 

–  Select the hot air, 

 , heat mode. Alternatively, you can choose 

top/bottom heat, 

.

–  Set the temperature and cooking time according to the chart.

 As a general rule, cook thicker cuts of meat at 80°C and thinner cuts 

at 70°C.

–  Do not cover the meat while cooking, even if using small pieces of 

meat.

 Do not use the thermoprobe. It is not reliable enough for this style 

of cooking. Slow cooking means the juice from the meat does not 

remain inside but it is distributed evenly throughout the piece.

–  You can carve the meat immediately after cooking; it does not need to 

stand for a time as in the case of conventional cooking.

 You may keep the meat warm in the oven at 60°C. The thicker cuts of 

meat for approximately 1-2 hours, and thinner pieces for 30-40 mins.