Kuppersbusch VITRO-EXPRESS Premium Line 850 KCF 0302 Mode D'emploi Et Instructions De Montage page 20

Operating the electric oven
FEH 705 VAR 009
Conventional operation with individually controllable
top or bottom heat
- For dual oven select operation mode II with control knob 4.
The top heat and the bottom heat are controlled by separate
thermostats:
- Top heat: oven temperature knob 6 with heating up indicator 7
(top yellow pilot light).
- Bottom heat: oven temperature knob 8 with heating up indicator
7 (bottom yellow pilot light).
In this operation mode you can only use one rack. Exception: Roasting
on the grid with a drip pan underneath. It is customary to use the
middle rack.
Any humidity in the oven can be reduced by activating the lever on the
oven door.
Always preheat the oven. When the yellow heating up indicator goes
out, this means that the set temperature has been reached.
The amounts per load are the same as shown in the table Hot air
convection. The temperatures selected should be about 20 °C higher.
The bottom heat should be set slightly higher for moist dough types.
Working with hot air
General
- For dual oven select operation mode I with control knob 4.
- Hot air: oven temperature knob 6 with heating up indicator 7 (top
yellow pilot light).
Cooking in hot air extends the possibilities to produce fresh food in
smaller or larger quantities in s short time.
Operating principle
Compared with conventional baking and roasting ovens with top and
bottom heat, whose heat radiation and "uncontrolled" convection heat
determine the cooking process, appliances with hot circulating air
circulate hot air "purposefully", distributing it evenly everywhere in the
oven. It is therefore possible to use it for cooking or defrosting in a hot
air appliance on several different baking trays, grids or containers at
the same time, and not - as in conventional ovens - to operate on only
one level. Containers of gastro standard 2/1 can be placed on grids.
Quick roasts
For quick roasts pre-heat to maximum temperature beforehand and not
at the end, in order to brown the meat give it a crust.
For other operating types when cooking meat, e.g. roasts, set
recommended cooking temperature at the beginning. Pre-heating
temperature should be about 5-10 minutes.
Quick roasts should be covered in a thin layer of grease on both sides.
The grease is applied, depending on the type of meat, with a brush, by
dipping or spraying. For quick and intensive and browning we
recommend special grease to intensify browning in hot air ovens. The
cooking times listed in the following tables are average values. Cooking
time depends on the quality, the weight and the height or strength of
the meat. Generally about 8-10 minutes of cooking time are calculated
cm of meat thickness. Meat pieces should be cut to an even height.
The use of a steaker or tenderizing is not necessary when cooking in
hot air.
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Roasts
When roasting it is necessary to set the recommended roasting
temperature from he beginning. Pre-heating temperature should be
about 5-10 minutes.
Slow roasts such as pork, lamb or veal should be basted with the meat
juice every 5 or 10 minutes. This increased the air humidity, the meat
remains juicy, and weight loss is reduced.
Compared with conventional roasts in tilting pans or in roasting ovens
weight loss for slow roasts can be reduced by about 13%. This
depends on the selection of the correct cooking temperature.
Sauces
When roasting in hot air, it is also possible to produce a sauce. For
this, the roast is placed in an unperforated GN-container, spiced and
slowly roasted together with roasting vegetables (celery, leaks, carrots,
onions). After initial frying the roast can be basted with juice, fond, wine
or water. This way a sauce corresponding to the roast is produced.
Baking
The appliance has to be pre-heated to baking temperature. Of course
a circulating hot air appliance is also suitable for baking all types of
cakes and pastries, or for sponge mixtures, yeast dough, choux pastry,
puff pastry, bread dough, and other types of dough.
The baking material should be placed well spaced and regularly on
baking trays. If the baking material raises higher than 50 mm it is only
every other mounting rail can be used.
In all other cases, in order to save energy, every mounting rail should
be used.
Fermentation
Some types of baking products, such as bread rolls, croissants or flaky
pastry should work for 15-20 minutes before baking. This is no problem
either in a circulating hot air appliance, even if there is no separate
fermenting cabinet.
For fermentation pre-heat to 50 °C and the mount the baking trays with
the pastry. Close the oven door, switch off the appliance and leave the
baking material to ferment for about 15-20 minutes. When the
fermenting time is over, set the normal temperature.
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