Kuppersbusch EEB 660.0 Quick setup guide

BEDIENUNGSANWEISUNG
mit Montageanweisungen
Instructions for use and installation instructions
Instructions d’ utilisation et avis de montage
Gebruiksaanwijzing en montagehandleiding
EEB 660.0
07 22 57 FB

For your information
Please read the information in this leaflet carefully. It contains important in-
structions for the safety, installation, use and maintenance of your cooker.
The cooker is to be used only for preparation of food in the home.
Please keep the instructions for use carefully in a safe place.
Conditions of guarantee
The conditions of guarantee applicable for this product are subjeci to those
published by the representative in the relevant country.
Details regarding same may be obtained from the dealer from whom the
appliance was purchased. For claims under guarantee the sales receipt
must be produced.
Nameplate
is located on the right-hand side strip and is visible when the oven door is
open. Please note the following information for when you contact the ser-
vice centre:
F-number
Model designation oven
Contents
Your cooker at a glance . . . . . . . . . . . . . 16
Safety instructions . . . . . . . . . . . . . . . . 17
for connecting up and functioning
for the oven
for the core temperature probe
Before using the appliance for the first time 17
Disposing of the packaging and the old appliance
Initial cleaning
Setting the real time
The oven . . . . . . . . . . . . . . . . . . . . . . 18
Selecting the heating mode and temperature
Switch symbols and heating modes
Shelf levels
Slide-in accessories
backmobil® (Acc.-no. 600) . . . . . . . . . . . . . . . 18
Using the backmobil®
Timer. . . . . . . . . . . . . . . . . . . . . . . . . 19
Setting the time
Minute minder
Switching the oven off automatically
Switching the oven on and off automatically
Kerntemperatur einstellen
The core temperature probe . . . . . . . . . . 20
Using the core temperature probe
Tips for correct use
Standard core temperatures
Applications. . . . . . . . . . . . . . . . . . . . . 21
Roasting
Thawing
Baking
Recommended temperatures for baking
Pizza baking
Preserving
Grilling
Cleaning and care. . . . . . . . . . . . . . . . . 24
Cooking areas
backmobil®(Acc.-no. 600)
Oven
Regenerating ökotherm®converter
Troubleshooting . . . . . . . . . . . . . . . . . . 25
Installation instructions for fitter . . . . . . . . 25
Electrics
Installation in a fitted kitchen
EEB 660.0 15

Your cooker at a glance
k
1 The electronic minute minder
2 Symbol fields for baking, roasting
and heating programmes
3 Oven function selection dial
4 Oven temperature selection dial
5 Operation fascia
6Heatingindicator
7 Fold-down grill (top heat/grill)
8 Holder for core temperature sensor
9 Hot air suction vent
10 Runner
11 Oven door
Optional accessories:
Grilling rack with lifter no. 125
Pizza slab no. 126
Roasting grid no. 440
Roasting tray no. 441
Baking tray, enamel no. 541
Drip pan no. 543
backmobil®no. 600
16 EEB 660.0

Safety instructions
for connecting up and functioning
Küppersbusch cookers are made according to relevant safety regulati-
ons. Only Küpperbusch cookers may be connected to Küpperbusch hobs.
The cookers may only be connected up to the mains, maintained and
repaired by a qualified electrician according to valid safety regulations.
Work carried out incorrectly places your safety at risk.
Do not put the appliance into operation unless it has been built in!
The surfaces of the oven, oven door and hob are very hot when in
operation. Always keep children away!
Connection leads of electrical appliances may not be placed on the hot
hob or get jammed in the hot oven door.
WARNING!
This appliance must be earthed!
for the oven
When carrying out repairs and replacing oven light bulbs, the cooker
must be disconnected from the mains (switch off the fuse).
Never store any objects in your oven which could cause a hazard if the
oven is unintentionally switched on.
Take special care when working in the hot oven. Use a dish cloth, oven
gloves or similar.
The oven door must close well. In the event of damage to the door sea-
ling, hinges, sealing surfaces or to the glass pane, do not use your coo-
ker until it has been repaired and checked by a qualified and authorised
trained installer.
Caution! When opening and closing the oven door, do not reach into the
hinge. Risk of injury!
Always close the oven door completely when preparing food in the oven.
Keep at least 5 cm away from the grill and top heat
for the core temperature probe
Only use the original core temperature probe.
Do not jam the cable of the core temperature probe in the oven door.
Remove from the oven when not in use.
Keep at least 5 cm away from the grill and top heat.
Before using the appliance for the
first time
Disposing of the packaging and the old appliance
Dispose of the transport packaging in such a way that is not harmful to the
environment.
If the appliance is purchased in Germany the dealer who sold you the app-
liance will dispose of the transport packaging for you.
Recycling the packaging saves raw materials and reduces the amount of
waste disposed appliances still contain useful materials. Dispose of your old
appliance at a collection point for recycling useful materials.
Before disposing of your old appliance ensure that it cannot be used any
longer. This will prevent misuse.
Initial cleaning
Remove foreign objects and the packaging.
Before preparing meals for the first time clean the inside of the oven and all
accessories thoroughly.
Clean the baking sheets, drip pan, gridiron, core temperature probe etc.
with a damp cloth and a little washing-up liquid.
Heating up the oven:
Shut the oven door.
Heat up the oven by switching on the top and bottom heat at maximum
temperature for 60 minutes. Air the kitchen well while you are doing
this.Before first use
Setting the clock
The cooker does not function until the clock has been set.
The clock must be set before the cooker is used for the first time or after a
power failure (mains).
If the clock is not set, the right-hand display “0.00” and the symbols 7
and 8flash.
Set the clock as follows:
–Keep the buttons 8 and 7depressed,
and the symbols 8
and 7come on.
–With the button c , set the right time.
It appears in the right-hand display.
–The clock starts after you release the buttons.
The symbols 8and 7go off.
EEB 660.0 17

Oven
Please note the safety instructions on page 17!
The oven becomes very hot when in use. If the oven temperature exceeds
95°C the cooling fan will switch on, even if the oven has been switched off.
The oven offers you eight operation modes.
Selecting the operation mode and the temperature
Selecting the operation mode:
Turn the oven selection switch (the switch on the left) to the right.
Setting the temperature:
Turn the temperature selection switch (the 2nd switch from the left) to the right.
The heating up indicator on the operation fascia will light up while the app-
liance is heating up and will go out as soon as the set temperature has
been reached.
The controls are of the pop-out type and can be countersunk in every set-
ting. They pop out at a slight press of the finger. No settings can be made
while the controls are countersunk. If the oven selection switch is counter-
sunk the oven lighting will switch off.
Symbols and operation modes
Operation mode Application
0 OFF
!Oven lighting
ZHot air convection Roasting, baking and cooking on several
levels.
ZCold air convection Without temperature setting, for gently
thawing and cooling food.
+Top heat/bottom
heat
Preheating,
Baking sponges and moist cakes.
-Bottom heat Prebaking very moist cake, preserving.
,Top heat Browning
.Grilling Grilling small portions. Position the pieces of
meat at the centre of the roasting rack.
/Large-area grill For grilling larger portions such as steak, fish
and sausages, but also for browning toast
dishes and gratins.
*Intensive hot air
convection
For baking large flat cakes with a dry topping,
such as a crumble topping, for intensive
roasting of large joints and large birds such
as goose or turkey.
=Pizza mode For baking bread, pizza and moist cakes,
also for preserving.
Shelf levels
The oven has grids on both sides each with 8 shelf levels. They form the le-
vels 0 to 7.
The level heights are counted from the bottom upwards (see diagram).
For example, the drip tray when roa-
sting, baking tray with a pizza or the
grid with the pizza stone can be in-
serted in level 0.
The grid and/or baking trays can be
inserted into levels 1 to 7 depending
on the food being cooked.
Instructions on which shelf to use can be found in the baking and roasting
table.
Slide-in accessories
Do not cover the bottom of the oven with aluminium foil!
Baking sheets:
When removing the baking sheet lift it slightly.
When the baking sheet is slid back into the oven the slanted edge must
face the oven door.
Push the fat pan and baking tray with the two slots right into the rear of
the oven.
Gridirons:
Please make sure that the lock-in position of the gridirons
always faces the front (towards you).
backmobil®
(Acc.-no. 600)
The oven can be fitted with a backmobil®(special accessory No. 600).
The backmobil®makes it easier for you to use the oven.
For successful roasting or baking it is important to select the correct shelf
level for baking sheets and gridirons. The backmobil enables you to correct-
ly position the baking sheets and gridirons even before you put them into
the oven.
Using the backmobil®
Caution!
The backmobil®(Acc.-no. 600) and the lock can be very hot. Use oven
cloths, oven gloves, pan holders etc.
Gliding the backmobil®out of
the oven:
Press down the lever.
Sliding the backmobil®into the
oven:
Slide in slowly until it locks into
position.
18 EEB 660.0

Electronic timer
You can regulate the cooking time for all modes with the timer. The se-
lected modes can be automatically switched on and off with the timer. With
the core temperature probe the cooking process can be accurately control-
led as a function of the core temperature. In addition, the timer can serve
as a memory aid (minute minder function).
Display:
1 Time minute minder,
core temperature
2 Time/Cooking time/End of cooking time
3 Modes
Selecting: 3Core temperature probe
4Minute minder
7Cooking time, oven
8End of cooking time, oven
Set: cTime/Cooking time/Core temperature
4 Mode knob
5 Temperature knob
Setting the clock
Keep 7and 8depressed and set
the time with
c , the time appears in the right-
hand display.
Minute minder function
The minute minder does not switch the oven off. It merely serves as a me-
mory aid.
Keep 4depressed,
the symbol 4comes on.
c Set the time, the time set appears
in the left-hand display.
Release 4, the time starts to run
immediately. The remaining time is dis-
played. A signal is emitted when the
preset time has been reached.
Press 4: the signal is switched off.
The symbol 4and the display go off.
Keep 4depressed,
the symbol 4comes on.
If the core temperature probe is being used, the minute minder is not
shown in the display but merely the symbol 4. .
Automatic switching-off
When the preset time has been reached, the control functions selected with
the knobs 4 and 5 are switched off automatically.
Keep 7 depressed and with
cset the cooking time you want.
Release 7.
Automatic mode starts, and 7 and
“AUTO” come on in the display.
Then select the mode with knob 4.
Set the temperature with knob 5.
At the end of the cooking time
The symbol 7
goes off, a signal is emitted.
The symbol 7and the word “AUTO” flash.
Turn off the switches 4 and 5.
Press the button 7,to reset the appliance to normal operation. The si-
gnal goes off.
Switching on and off automatically
The functions selected with knobs 4 and 5are switched on automatically
at the selected starting time and off at the preset stopping time.
Keep 7depressed and with
cset the cooking time.
Release 7.
Keep 8depressed and with
cset the stopping time you want.
Release 8 .
Then with
knob 4 select the mode,
Knob 5 Setting the temperature.
At the end of the cooking time
The symbol 8goes off and a signal is emitted.
The symbol 8
and the word “AUTO” flash.
Turn off the switches 4 and 5 again.
Press the button 8,to reset the appliance to normal operation. The si-
gnal goes off.
Setting the core temperature
The temperature display (left-hand display) is activated by inserting the core
temperature probe. The symbol 3comes on.
The default temperature of 60 °C appears in the display.
Keep 3depressed to confirm the
default temperature or
with cset the temperature you want
(target temperature).
Release 3the actual temperature is
shown in the display.
A signal is emitted when the target
temperature is reached.
The temperature value flashes.
Press 3: the signal is switched off.
Pulling out the core temperature probe turns off the temperature display.
When the core temperature probe is inserted, the cooking time cannot be
set.
EEB 660.0 19

The core temperature probe
Please note the safety instructions on page 17!
The core temperature probe measures the temperature inside the food.
When the core temperature probe is used, the cooking process is controlled
by the correct core temperature being reached in the roast.
Once this temperature has been reached the oven switches off
automatically and the cooking process comes to an end.
No time function can be set if the core temperature probe is connected.
We highly recommend using the core temperature probe when preparing
roasts whose core temperature must not exceed a certain temperature (for
instance roast beef).
Using the core temperature probe
The core temperature function is controlled by the electronic timer.
The core temperature function is acti-
vated if the core temperature probe
is inserted into the bush in the oven
interior.
The default temperature of 60 °C ap-
pears in the temperature display (on
the left of the timer display) and the
symbol 3comes on.
The default temperature can be chan-
ged as follows:
Keep the button 3depressed and
set the required temperature with the
control unit c to suit the type of
meat (see page 19).
Once the core temperature has been reached, an acoustic signal is emitted
and the oven is switched off.
You will find reference values for core temperatures in the adjacent table.
Tips for correct use
Insert the core temperature probe up into the roast to the handle so that
the tip is roughly in the middle of the roast and not located near the fat or
the bone of the meat. Insert the core temperature probe on the side of the
meat.
Proceed as follows and please take note of the diagrams:
–Insert the tip of the core temperature probe into the middle of the
piece of meat to be cooked.
–When cooking poultry take care not to touch any bones when inserting
the core temperature probe.
correct incorrect
Standard core temperatures
Food Core temperature
for all heating
programmes
in °C
Beef
English roast beef/fillet of beef
rare 40-45
medium 50-55
well done 60-65
Joint of beef 80-85
Pork
Loin of pork 65-70
Roast pork/ham 80-85
Neck, knuckle of pork 80-85
Chop, saddle 75-80
Chop without the bone 70
Kasseler (smoked loin of pork) 65-70
Meat loaf 70-75
Veal
Roast veal 70-75
Roast veal stuffed with kidneys 75-80
Knuckle of veal 80-85
Game
Meat 75-80
Saddle 60-70
Fillet rare
Fillet medium
Fillet well done
Lamb 80-85
Stuffed joint 70-75
Poultry 85-90
Fish 70-80
20 EEB 660.0

Application
Roasting
Use the drip pan and the roasting rack.
The roasting time depends on the type of meat you are roasting and on the
thickness of the joint. To measure the joint, lift it slightly as it collapses
slightly under its own weight. The roasting time for meat with a layer of fat
can be as much as twice as long as usual.
Be absolutely certain to observe the notes on the rack levels!
*Intensive hot air convection
Place drip pan into frame and roasting rack on 1st rack level from bottom.
ZHot air convection
Place drip pan on 1st rack level from bottom and roasting rack on 2nd rack
level from bottom.
+Top heat and bottom heat
Place the drip pan on the 1st rack level from the bottom and the roasting
rack on the 2nd rack level from the bottom.
Roasting in a pan (oven)
Select *Intensive hot air convection at a temperature of 180 to 200 °C.
You can use any type of pan (enamel-coated steel, cast iron or glass) which
does not have plastic handles.
We recommend the following procedure:
–Rinse out the pan with water or grease it lightly
–After preparing the meat (adding spices), place it into the pan. Put
the lid on the pan and place the pan onto the rack in the cold oven.
–Select Intensive hot air convection and set the temperature to be-
tween 180 and 200 °C.
–At the end of the roasting time prepare the gravy in the usual way.
Dish Hot air
convection
Intensive
hot air
Cooking
time
Always turn the joint
Temperature in °C
per cm of the
thickness of
the joint in mins
Joint of beef 160 18
Roast beef (English style) 180 180-200 8-10
Fillet 180 180-200 8
Veal 160 160-180 12
Roast pork 160 160-180 12-15
Smoked loin of pork 160 160-180 8
Shoulder of pork 160 160-180 12-15
Roast pork with crackling 160 160-180 12-15
Game 160 15
Wild boar 160 15
Fillet of game 180 180-200 8-10
Mutton 150-160 15
Duck 160 160-180 12
Goose 160 160-180 12
Chicken* 160 160-180 8
Turkey 160 160-180 12
Fish 160 8
*whole chicken 45 - 60 min.
Thawing
with ZHot air convection.
Remove the frozen food from the packing, place it in a dish and insert into
the oven with the rack on the 3rd rack level from the bottom. Set the tem-
peratur to 150 °C.
Baking
ZHot air convection
No need to preheat the oven - Baking is possible on several levels si-
multaneously.
Rack levels:
One baking tray 3rd rack level from the bottom
Two baking trays 3rd and 6th rack levels
Three baking trays 1st, 4th and 7th rack levels
Four baking trays 1st, 3rd, 5th and 7th rack levels
If you are baking several cakes in baking tins, about 5 to 10 minutes addi-
tional baking time will be needed for each baking tray.
Remove the baking trays individually, depending on how well
browned the cakes are.
Bake using hot air convection at a temperature of 160 °C, if there are no
instructions for baking by hot air convection in your recipe.
Important:
When cakes with a moist fruit topping are being baked, the development of
humidity is particularly high. You should bake no more than two cakes at
the same time.
+Top heat/bottom heat
Preheating the oven - baking on one level.
Preheat the oven by intensive hot air convection and when the temperature
has been reached, set the oven back to Top heat/bottom heat.
Baking tins made of black metal and aluminium are particularly suitable.
*Intensive hot air convection
No need to preheat the oven - baking on one level.
Only for large flat cakes with a dry topping, such as a crumble topping.
=Pizza mode
Baking on one level.
–for moist cakes
–for pizza: preheat the oven with a baking tray or a pizza slab (accessory)
–for bread
EEB 660.0 21

Recommended temperatures for baking
The recommended temperatures for the best operation modes have been highlighted.Richtwerte
Type of cake
or biscuit
ZHot air convection +Top heat /
Bottom heat
*Intensive hot air convection
=Pizza level
Baking time
Rack level Temperature in °C Rack level Temperature in °C Rack level Temperature in °C in mins.
Cake mixture
Large cake 3160 1 175-180 50-60
Tin cake 3160 1 175-190 50-70
Madeira cake 3150-160 1 160-180 60-70
Gateaux and flans 3160 1 175-190 40-60
Flan bases 3180 2 200 20-30
Fine fruit flans 3 160 1 175-190 3 =160 45-60
Small biscuits 31502180-200 15-30
Large flat cakes:
With a dry topping 3 180 2 180-200 3 *180 25-35
With a moist top-
ping
3 170 2 175-190 3 =170 35-50
Kneaded dough
Flan bases 31802180-200 25-35
Cheese cake 3150 1 170-180 3 = 150-160 70-80
Small biscuits 31502180-200 15-35
Large flat cakes:
With dry topping 3 180 2 180-200 3 *180 25-35
With moist topping 3 170 2 175-180 3 =170 30-50
Leavened dough
Large cake 3 160 1 175-190 40-60
Ring cake 3 160 2 175-190 40-50
Small biscuits 3 150 2 180-200 12-25
Large flat cakes :
With dry topping 3 180 2 180-200 3 *180 25-35
With moist topping 3 170 2 170-190 3 =170 30-50
Sponge cake
Gateaux and flans 31602175-180 30-40
Rolls 31802190-210 12-25
Biscuits made with white of egg
Meringue 390 2 140 80-90
Cinnamon stars 3140 2 150-160 15-20
Macaroons 3140 2 150-160 20-40
Puff pastry
Puff pasty 3180 2 200-220 15-30
Puff pastry made
with leavened dough
3180 2 200-225 30-40
Puff pastry made
with curd cheese
3180 2 200-225 30-40
Choux pastry 3180 2 200-220 30-40
Pastry made with
curd cheese and oil
3180 2 170-180 30-40
Honey cake 3160 2 170-180 20-35
Bread and pizza
Leaven and bread
made with yeast:
Preheat: 230 °C
10 mins. at 230 °C
2180 3 =160 50-60
Bread made with
yeast/white bread 2200 3 =180 30-50
Pretzels,
Preheat:10 mins. at
230 °C
3200 2 220 15-20
Pizza,
Preheat to 250 °C 1=250 8-12
22 EEB 660.0

Baking pizza
–Set the operation mode selection switch (the switch on the left) to
=Pizza level.
–Using the oven temperature regulator (second switch from the left) set
the temperature to 250 °C.
–Preheat the oven to 250 °C.
Example
Basic recipe for pizza
375 g of flour, 20 g of yeast, 1/8. l of lukewarm water,
3 tablespoons of oil, salt
Make a yeast dough out of the specified ingredients. Allow the dough to
rise for approx. 30 minutes until it has doubled in size. Then knead the
dough for a few minutes and allow it to prove for another 15 minutes.
Divide the dough into 2 or 3 pieces, roll out to a circle, form an edge and
add any topping you like, but do this quickly so that the dough does not be-
come wet.
–Place the baking tray into the frame.
–Place the pizza onto the baking tray.
–Preheat the oven at =Pizza level to a temperature of 250 °C.
–Bake for approx. 8 -12 minutes and at a temperature of 250 °C.Pizza
backen
Preserving
Select =Pizza mode.
Only use fresh food and prepare according to the usual recipes. Prepare no
more than 6 preserving jars with a capacity of 1-1.5 litres at one time.
Only use jars of the same height which are suitable for preserving and
which have the same contents. The jars should not touch.
Fruit
–Place the drip pan on the 1st rack level from the bottom and fill
about 1 litre of water into the drip pan.
–Select Pizza mode and set to a temperature of 180 °C and observe
preserving process. After 20 to 40 minutes, the liquid in the jars will
start to bubble, usually in the jar on the front right first.
–Then switch off the oven and keep the jars in the closed oven for
another 30 mins (approx. 15 minutes if preserving very sensitive fruit
such as strawberries).
Meat and vegetables
–Prepare the preserving jars. Place the drip pan into the oven and set
the temperature as described above.
–When the liquid starts to bubble, turn the oven down to 150 °C and
continue to heat for a further 30 to 60 minutes.
–Then switch off the oven and keep the jars in the closed oven for
another 30 minutes.
Food to be
preserved
Heating time
(Further heating)
Residual heat
in mins.
Cauliflower 60-80 30
Beans 60-80 30
Peas 80-90 30
Cucumbers Switch off 30
Carrots 60-80 30
Mushrooms 60-80 30
Brussels sprouts 60-70 30
Asparagus 80-90 30
Tomatoes Switch off 30
Caution!
During cooking a lot of steam is formed in the oven interior due to the eva-
poration of water and it emerges from the ventilator openings. As a result
the operation fascia can become hot.
Grilling
Set the operation mode .Grill for grilling small portions or for /large-
area grilling.
–Preheat the oven for 5 to 10 minutes.
–Place the food to be grilled in the oven.
–Grill the food for the times specified in the table below.
–Place the drip pan with the roasting tray (optional accessory) onto the
2nd or 3rd rack level from the bottom. Place the roasting rack on the
rack level specified in the table.
Always close the oven door when grilling.
Dish Rack
level
Grill Large-area grill
1st side
in mins.
2nd side
in mins.
1st side
in mins.
2nd side
in mins.
Pork
chops
Escalope
6 8-10 6-8 10-15 8-10
Fillet of pork 6 10-12 8-10 14-16 10-12
Sausages 6 8-10 6-8 15-20 10-15
Shashlik 6 7-8 5-6 18-20 8-10
Rissoles 6 8-10 6-8 10-15 10-12
Beef steak 7 6-7 5-6 10-11 9-10
Slices of liver 7 3-4 2-3 7-8 6-7
Escalope of
veal
6 5-7 4-5 9-11 8-9
Veal steak 6 6-8 4-6 10-12 8-10
Mutton chops 6 8-10 6-8 12-14 10-12
Lamb chops 6 8-10 6-8 12-14 10-12
Half a chicken 3 10-12 5-7 14-16 9-11
Fillet of fish 7 6-7 4-5 10-11 8-9
Trout 4 4-7 3-6 8-11 7-10
Toast 5 2-3 2-3 6-7 6-7
Toasted sand-
wiches
4 6-8 10-12
EEB 660.0 23