Kuppersbusch EEB 6600.0 User manual

User’s guide
EEB 6600.0
072430 I11

2EEB 6600.0 USA
For your information...
Be sure to read the information in this manual carefully before you use your
oven. You’ll find important information about safety and how to use, maintain
and service your appliance to ensure a long service life. If you experience any
problems, first be sure to read the chapter titled, “What to do if trouble
occurs...”. Usually it's easy to solve minor problems yourself and avoid unnec-
essary service costs.
Please keep this manual in a safe place and pass it on to future owners for
their information and safety.
The following symbols are used in this operating manual:
[The warning triangle will alert you about possible health risks or things
that can cause potential damage to your appliance.
FYou'll find useful hints and information when you see this symbol.
Warranty
This warranty is extended to the original purchaser and succeeding owners for
products purchased for ordinary home use. It does not cover its use in
commercial situations. Should the appliance be sold by the original purchaser
during the warranty period, the new owner will continue to be protected until
the expiration date of the original purchaser's warranty period. Save your dated
receipt or other evidence of the installation/occupancy date. Proof of original
purchase date is needed to obtain service under warranty. The warranty
applies even if the owner should move during the warranty period.
KÜPPERSBUSCH does not assume any responsibility for consequential or
incidental damages. This warranty provides you with certain legal rights. You
may also have other rights which may vary from state to state.
What Is Covered
For one full year from the date of the original purchase, we will provide parts,
service and labor in your home to repair or replace any part of the oven that
fails because of a defect in materials or workmanship. This service is provided
free of charge. All warranty service will be provided by an authorized technician
during normal business hours.
What Isn’t Covered
1. Service by an unauthorized agency will not be reimbursed. Likewise, the
warranty doesn't cover any damage or repairs due to service performed by
an unauthorized agency, or by the use of unauthorized parts.
2. Service visits to teach you how to use the appliance.
3. Service visits to correct the installation. You are responsible for providing
electrical wiring and other connecting facilities.
4. Reset circuit breakers or replace home fuses.
5. Damage resulting from accident, alteration, misuse, improper installation,
abuse or installation not in accordance with local electrical codes, or
improper storage of the appliance.
6. Repairs due to other than normal household use.
For technical information and/or
replacement parts, please contact the
Küppersbusch Customer Care line
at
1-800-459-0844
For the most efficient assistance,
please have the Model and Serial
numbers for the appliance available.

EEB 6600.0 USA 3
Contents
For your information... . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Before using the appliance for the first time . . . . . . . . . . . . . 4
Disposing of the packaging and the old appliance
Setting the clock
Initial cleaning
Your appliance at a glance . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using your oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
General
Controls and displays for the oven
Symbols and operating modes
Heating-up indicator and pilot light
Turning the oven light on and off
Turning the oven on and off
Oven trays to use with rack levels
Rack levels
Sliding the backmobil®(acc.-no. 600A) out of the oven/into the oven
Telescopic glide-out shelves (acc.-no. 601)
How to use your oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Fast preheating
Roasting
Recommended temperatures for roasting
Grilling
Recommended times for grilling
Baking
Baking pizza
Tips about the “Recommended temperatures for baking” chart
Recommended temperatures for baking
Defrosting
Preserving
How to use the telescopic glide-out shelves (acc.-no. 601) . . 12
Inserting the oven trays correctly
Pulling out the trays
Pushing in the trays
Shelf levels, cooking times and temperatures
Special accessories
The electronic timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Setting/changing the clock
Setting the alarm time
How to program the switching operations
Changing the setting
When the cooking time is finished
Setting the cooking time 7(switch-off function)
Setting the finish time 8(switch-off function)
Automatic turn-on and shut-off
The roasting thermometer . . . . . . . . . . . . . . . . . . . . . . . . 15
Using the roasting thermometer
Setting the core temperature function
Core temperature function with delayed start
Recommended core temperatures
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
For all surfaces
Remove caking
Please note the information for the cleaning scraper
The use of oven sprays - information
Enamel
Aluminium
Stainless steel
Glass
Door sealing
Buttons
Removing and installing the oven door
Removing and installing the side racks
Folding heating element down/up
Removing the backmobil®
Dismantling the backmobil®
Assembling the backmobil®
Inserting the backmobil®
Unscrewing/reinstalling the individual telescopic glide-out shelves (acc.-no.
601)
Regenerating the ökotherm®catalyst
What to do if trouble occurs.... . . . . . . . . . . . . . . . . . . . . . 20
Replacing a halogen bulb
Replacing the door sealing
Rating label . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

4EEB 6600.0 USA
Safety instructions
■ Be sure your appliance is properly installed and grounded by a qual-
ified technician.
■ Check after installation that the fastening screws are securely seated
and that the appliance cannot be moved.
■ KÜPPERSBUSCH built-in ovens may only be connected to the
corresponding KÜPPERSBUSCH built-in cook tops by a qualified and
authorized technician. Only qualified personnel should perform
installations and repairs on electrical appliances. Do not repair or
replace any part of the appliance unless specifically recommended in
this manual. Do not put your safety at risk.
■ Do not operate the appliance until it has been properly installed
within cabinetry.
■ Do not leave children alone! Children should not be left alone or
unattended in area where appliance is in use. They should never be
allowed to sit or stand on any part of the appliance.
■ The surfaces of the oven door and the appliance are hot when in
operation. Do not let children in, on or around the appliance or its
controls!
■ Never use your appliance for warming or heating the room.
■ Make sure connection cables for electrical devices are not jammed
in the oven door.
■ WARNING! Never use steam and/or pressure cleaning machines to
clean the oven! This can damage the unit and increase the risk of
personal injury.
■ The appliance is intended for residential use only. Use for any other
purpose is at the owner’s risk and could be dangerous. The manu-
facturer cannot be held responsible for damage caused by improper
use of this appliance.
■ When performing repairs and replacing oven light bulbs, be sure to
disconnect the power supply by either removing the plug or manually
“tripping” the circuit breaker.
■ Do not store objects in your oven that could become a hazard if the
oven is unintentionally turned on.
■ CAUTION! Items of interest to children should not be stored in cabinets
above a cooktop. A child can be seriously injured by climbing on a cooktop
to reach items.
■ Do not heat unopened food containers. Build-up of pressure may
cause container to burst and result in injury.
■ Heat resistant oven mitts/gloves are recommended when placing
items in the oven, turning them, or removing them from the oven.
The top heating element and oven racks can become very hot and
cause burns, even though they are dark in color.
■ Use only dry potholders. Moist or damp potholders on hot surfaces
may result in burns from steam. Do not let potholder touch hot heat-
ing elements. Do not use a towel or other bulky cloth.
■ Always place oven racks in desired location while oven is cool. If rack
must be moved while oven is hot, do not let potholder contact hot
heating element in the oven.
■ Be careful when opening the oven door when the oven is hot. Don't
position yourself directly in front of the oven door. Allow hot air or
steam to escape before placing or removing food.
■ Wear proper apparel. Loose-fitting or hanging garments should not
be stored in an oven or near surface units.
■ Do not use water on grease fires. Smother fire or flame or use dry
chemical or foam-type extinguisher.
■ The oven door must close well. In the event of damage to the hinges
or to the glass pane, do not use the appliance until it's been repaired
and checked by a qualified professional.
■ If the door sealing is damaged, it must be replaced. The oven must
not be used with damaged door sealing.
■ Keep the oven vent ducts unobstructed.
■ Always be sure to close the oven door completely.
■ Keep a distance of at least 5 cm (2 inches) from the grill and top
heat.
■ Only use the original roasting thermometer.
■ Do not jam the cable of the roasting thermometer in the oven door.
■ Take roasting thermometer out of the oven when not being used.
■ Keep it at a distance of at least 5 cm (2 inches) from the grill and
top heat.
Before using the appliance for
the first time
Disposing of the packaging and the old appliance
Be sure to dispose of the transport packaging properly. Disposal should not
have a negative impact on the environment. Recycling the packaging saves
raw materials and reduces the amount of waste.
Be sure to dispose of your old appliance properly, as well. Even if it can no
longer be used, it still contains useful materials. Before discarding an old ap-
pliance, disconnect the power cord and remove the door to prevent it from
becoming a hazard.
Setting the clock
FThe oven will not function until the clock is set.
The clock must be set before the oven is used and whenever power has been
disconnected to the appliance. If the clock needs to be set, you will see
“12.00” flashing in the display.
– Use “+” and “-” to set the right
time. It takes approximately three
seconds for the time to be accept-
ed and to stop the display from
blinking.
Initial cleaning
– Remove labels, accessories and packaging from the oven.
– Clean the appliance before preparing food for the first time. Clean the drip
pan, oven rack etc. with a damp cloth and a solution of warm water and a
non-abrasive detergent. Dry the interior with a soft cloth.
–Heating the oven
Close the oven door.
Heat up the oven with top heat/bottom heat at 480°F / 250°C for 60 min-
utes.
Make sure that the room is well ventilated.

EEB 6600.0 USA 5
Your appliance at a glance
1Control buttons for the electronic timer
2Electronic timer display
3Oven function display panel
(includes mode indicator)
4Mode selector
5Temperature control
6Control panel
7Heating-up indicator
8Fold-down grill (top heat and grill)
9Socket for roasting thermometer
10 Hot air fan
11 Rack levels
12 Oven door
Accessories supplied:
Oven Rack
Baking tray (enamel)
Drip pan
Roasting thermometer
Accessories available:
Grilling rack with lifter (acc.-no. 125)
Pizza stone (acc.-no. 145)
Oven rack (acc.-no. 124)
Roasting tray (acc.-no. 441)
Baking tray (enamel) (acc.-no. 541)
Drip pan (aluminium) (acc.-no. 542)
Drip pan (acc.-no. 543)
backmobil®(acc.-no. 600A)
Telescopic glide-out shelves (acc.-no. 601)
Accessories available
for the telescopic glide-out shelves (acc.-no. 601):
Oven rack, depressed, i.e. for large poultry (acc.-no. 750)
Glass drip pan, suitable for accessory 750 only (acc.-no. 751)

6EEB 6600.0 USA
Using your oven
General
[Please note the safety instructions on page 6!
[Attention! Risk of overheating! Do not cover the bottom of the oven
with aluminum foil, or place any kind of pot or pan directly on it. This can
cause heat to build up and it can damage the enamel.
FWhen the oven is in use, it becomes hot. In order to cool the housing,
the cooling fan is switched on as soon as the housing heats up. The cool-
ing fan continues to run until the housing has cooled down - even after
the appliance has been switched off. The fan noises are normal.
FIf you are preparing a dish with alcohol or yeast as an ingredient, and
are using Hot air convection, Intensive hot air convection or Pizza Mode,
there will be a noticeable vinegar odor. If you find the odor disturbing,
use Top/Bottom Heat or another alternate mode.
Controls and displays for the oven
APilot light
BSymbol for mode selector
CMode selector
DHeating-up indicator
ETemperature control
Symbols and operating modes
Heating-up indicator and pilot light
The heating-up indicator on the control panel will light up while the ap-
pliance is heating up and will go out as soon as the set temperature has been
reached. It also comes on during operation when the oven is heated to
maintain the temperature you want.
The pilot light will light up when you have selected an operation mode - the
oven is operating. It shows the mode in which the oven is operating: the se-
lected oven function lights up red, the other indicators are green as long as the
oven is in use.
Turning the oven light on and off
The oven lighting stays on when the mode selector is up - except on position
0. The light stays off when the mode switch is depressed.
The oven light will function regardless of which mode is selected. The light
can also be turned off while the oven is in use. This will save energy and
increase the life of the halogen lamps.
Turning the oven on and off
FThe controls are “pop out” in nature and can be locked in every setting.
They pop out with a slight press of the finger. No settings can be made
while the controls are locked.
Selecting the operating mode:
– Turn the mode selector (the switch on
the left) to the right.
The mode indicator is green; the select-
ed program lights up red.
Selecting the temperature:
– Turn the temperature control (the
switch on the right) to the right.
The oven heats up and the heating-up indicator lights up.
Turning the oven off:
– Turn both switches to the “0” position.
Oven trays to use with rack levels
FIf you use telescopic glide-out shelves (acc. no. 601) please note the in-
structions on page 11.
Baking trays:
■ Lift slightly when removing.
Place the baking trays back into the over, with the sloping edge pointing
toward the oven door.
■ Push the drip pan and baking tray with the two slots right at the back into
the oven.
Oven rack:
■ Make sure the catches of the
racks always point toward the
back (away from you).
Grilling rack with lifter for
insertion into dripping pan
The grilling rack is inserted in the drip
pan. You can use the lifter to remove the
grilling rack and drip pan from the oven.
There will be no dripping and serving is
easy!
Roasting tray as splashguard for roasting and grilling (accessory)
The roasting tray is inserted in the drip pan and will prevent fat from splashing
out of the drip pan.
Switch
symbol
Operating
mode
intended for
0Off
!Lighting
#Cold air
convection
without temperature setting, for gently defrosting and
cooling food.
#Hot air
convection
with temperature setting, for roasting, baking and cooking
on several levels.
$Top heat/
Bottom heat
Preheating,
baking and roasting on one level
-Bottom heat Prebaking very moist cake
.Top heat Browning toppings
*Grilling Grilling small portions. Position the pieces of meat in the
center of the oven rack.
+Large area
grill
Grilling larger portions such as steaks, fish and sausages,
but also for browning toast dishes and gratins.
0Intensive hot
air convection
Baking large flat cakes with a dry topping (such as a
crumble topping), intensive roasting of large poultry like
turkey.
Pizza mode Baking bread, pizzas and moist cakes, making preserves.

EEB 6600.0 USA 7
Rack levels
FIf you use telescopic glide-out shelves (acc. no. 601) please note the in-
structions on page 11!
There are eight levels in the side racks. The rack levels are numbered from 0
to 7 from the bottom up. For example, the drip pan can be inserted into rack
level 0.
Side racks:
Rack level 0 is the lowest level
possible.
backmobil® (acc.-no. 600A):
The backmobil®has seven rack levels (1-7) for oven racks and sheets and a
lowest rack level (level 0) for the drip pan (B) or the pizza stone positioned on
a oven rack. The rack levels are counted from the bottom. Rack level 0 is the
level under the first metal rod.
Example: Baking sheet (C) at the 5th rack level from the bottom and the drip
pan (B) at rack level 0.
1-7Rack levels
ARack level 0
BDrip pan at rack level 0
CBaking tray at rack level 5
Sliding the backmobil® (acc.-no. 600A) out of
the oven /into the oven
Sliding the backmobil
®
out of the oven
– Press down the lock at the
bottom left: The backmo-
bil®moves out of the ov-
en.
Sliding the backmobil
®
into the oven
– Slide in slowly until it locks
into position.
Telescopic glide-out shelves (acc.-no. 601)
These are oven rails that are avail-
able as accessories. They replace
the side racks and make it easier
to work in a hot oven.
Trays or oven racks are placed on
the glide-out shelves. They can be
pulled out separately and indepen-
dently of each other. If your oven
is fitted with glide-out shelves,
please read the instructions on
page 11.
How to use your oven
FThe rack level indicated in the following sections are optimal for the slide
racks or the backmobil®. 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 11.
Fast preheating
FDo not insert 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.
FAn 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
FUse the drip pan and the oven rack.
FYou can roast very accurately using the roasting thermometer. Please
read the notes on p. 16.
■ You should 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.
FBe sure to follow the instructions about rack levels!
Rack levels (count from bottom!):
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)
FSelect Intensive hot air convection 0at 350-400 °F / 180-200 °C.
■ Roast lean meats in the roasting pan with the lid closed (i.e. veal roast, mar-
inated 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 0and set the temperature to between
350-400 °F / 180-200 °C.
Intensive hot air
convection 0
Drip pan: rack level 0, oven rack: rack level 1
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

8EEB 6600.0 USA
Recommended temperatures for roasting
The recommended temperatures for the preferred operating modes have
been highlighted.
Grilling
[Always close the oven door when grilling!
FSet the operating mode Grill * for small portions or Large area grill +
for large portions.
Set the temperature control to *. Exception: When grilling larger
roasts, select a temperature between 400-480 °F / 200-250 °C to pre-
vent burning.
Switch setting for Grill *: Switch setting for Large area Grill +:
– Preheat the oven for 5-10 minutes.
– Put the food on the oven rack.
– Push the drip pan into the 2nd or 3rd rack level and the oven rack into the
rack level as specified in the chart.
– Select Grill * or Large area grill +.
– Set temperature control to *.
– Close the oven door.
Recommended times for grilling
Defrosting
FSet the operating mode to Cold air convection #(Hot air convection with-
out temperature setting). Make sure you don't lock the mode selector so
the oven's interior stays illuminated. The lighting will slightly heat the
oven - perfect for a mild defrosting.
FWhen defrosting frozen dinners, please follow the instructions on the
packaging.
– Remove the frozen food from the packaging, place it in a dish and insert
into the oven with the rack on the third rack level from the bottom.
– Set the mode selector to #and the temperature control to “0” (resp. the
instructions of the producer).
Type of meat Hot air
convention
#
Top heat/
bottom heat
$
Intensive hot
air convention
0
Roasting time
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
crackling
320 340-375 320-355 12-15
Game 320 340-375 15
Wild boar 320 340-375 15
Fillet of game 355 390-430 355-390 8-10
Lamb 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
convention
#
Top heat/
bottom heat
$
Intensive hot
air convention
0
Roasting time
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
crackling
160 170-190 160-180 12-15
Game 160 170-190 15
Wild boar 160 170-190 15
Fillet of game 180 200-220 180-200 8-10
Mutton 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.
Dish Rack
level
Grill Large area grill
1st side 2dside 1st side 2dSide
in minutes
Pork chops/Escalope 6 6-8 4-6 8-9 5-7
Fillet of pork 5 10-12 8-10 12-13 8-10
Sausages 6 6-8 4-6 8-10 5-7
Shashlik 4 7-8 5-6 8-10 7-10
Rissoles 4 8-10 6-8 10-15 10-12
Beef steak 6 4-6 3-5 6-7 4-6
Slices of liver 6 3-4 2-3 4-5 3-4
Escalope of veal 5 5-7 4-5 7-8 5-6
Veal steak 5 6-8 4-6 8-9 5-6
Mutton chops 5 8-10 6-8 10-11 7-8
Lamb chops 5 8-10 6-8 10-11 7-8
Half a chicken 3 10-12 8-10 14-15 10-11
Fillet of fish 6 6-7 4-5 7-8 5-6
Trout 4 4-7 3-6 8-11 5-6
Toast 5 2-3 2-3 2-3 2-3
Toasted sandwiches 4 6-8 6-8

EEB 6600.0 USA 9
Preserving
[Attention! Do not use jars with twist-off®lids if the lids have been
already in use. The jars could explode under certain circumstances!
FUse conventional preservative jars with a rubber ring and glass lid or
standard jars with a twist-off®lid (new lids only).
Do not use metal cans.
FDo not pour water into the drip pan! Steam will escape from the vapor
opening - you could be burned! Place a cup of water in the drip pan, not
on the bottom of the oven!
FUse the Pizza mode .
■ Use only fresh food and follow a recipe.
■ Prepare only six quart-sized preserving jars at a time.
■ Use jars that are the same height and fill 3/4 full with the same contents.
■ The jars shouldn’t touch each other.
– Place the drip pan on the first rack level from the bottom.
– Set 1 cup with water in the drip pan.
– Select Pizza mode at 320 °F / 160 °C and follow preserving process.
After 10-20 minutes (jars with a capacity of 1 qt.) the liquid in the jars will
start to bubble, beginning usually with the jar located on the front right.
Fruits
– Turn the oven off and keep the jars in the closed oven for another 30 min.
(shorten time to approx. 15 min if you're preserving very sensitive fruit like
strawberries.)
Vegetables and meat
– When the liquid starts to bubble, turn the oven down to 210 °F / 100 °C
and continue to heat for another 30-60 minutes.
– Turn the oven off and keep the jars in the closed oven for another 30 min.
Baking
Hot air convection #
FNo need to preheat the oven - baking is possible on several levels simul-
taneously.
rack levels:
1 tray: 2nd rack level from the bottom
2 trays: 2nd and 5th rack levels from the bottom
3 trays: 2nd, 4th and 6th rack levels from the bottom
4 trays: 0th, 2nd, 4th and 6th rack levels from the bottom
■ If you are baking several cakes in baking pans, add 5-10 minutes additional
baking time for each pan.
■ Remove the baking trays individually, depending on how well the cakes are
browned.
■ If your recipe doesn't include directions for baking by hot air convection,
bake it using Hot air convection # at a temperature of 320 °F / 160 °C.
■ Important: When baking cakes with a moist fruit topping, the development
of humidity is particularly high. Do not bake more than two cakes at the
same time.
Top heat/bottom heat $
FPreheating - baking on one level
■ Preheat the oven on Pizza mode , and when the desired temperature
has been reached, set the oven back to Top heat/bottom heat $ .
■ Black metal or aluminum pans are ideal.
Pizza mode
Fbaking on one level
■ for moist cakes
■ for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■ for bread: preheat
Intensive hot air convection 0
FThere's no need to preheat the oven - baking on one level
■ Use only for baking large, flat cakes with a dry topping, (i.e. crumble top-
ping.)
Baking pizza
FSelect the Pizza mode at 480 °F / 250 °C.
– If you use a pizza stone (separate accessory), the pizza gets a particularly
crispy base. Preheat for at least 30 minutes! Read the instructions enclosed
with the pizza stone.
Basic recipe for pizza dough
4 ¼ cups of all-purpose flour, 2 ¼ of dry yeast, 1 ½ cups of lukewarm
water, 2 tablespoons of olive oil, 2 teaspoons salt, 2 teaspoons of sugar
To bake pizza on a baking tray
– Make a yeast dough out of the specified ingredients.
– Let the dough rise for approx. 30 minutes until it has doubled in size.
– Knead the dough for a few minutes and allow it to rise for another
15 minutes.
– Preheat the oven (pizza mode at a temperature of 480 °F / 250 °C).
– Grease the baking tray.
If you are making small, round pizzas, insert the baking tray into the oven
and preheat.
– Roll out the dough, place it on a baking tray and form an edge.
– Add your desired toppings quickly, so the dough doesn't get moist.
–Small pizzas: Put dough with topping on the preheated baking tray.
– Place the baking tray in rack level 0.
– Bake for approximately 8 - 12 minutes in Pizza mode at 480 °F /
250 °C.
Baking a pizza using a pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the oven rack and insert at rack level 0.
– Preheat the oven in Pizza mode at 480 °F / 250 °C.
– Dust the lifter with flour before placing the dough on top. Add toppings
quickly so the dough doesn't get moist. Don't leave the pizza on the lifter
for too long, or the dough won't slide off.
– When the oven is preheated, push the pizza off the lifter onto the hot pizza
stone.
– Bake in Pizza mode at 480 °F / 250 °C for approximately 8 - 12 min-
utes.
Tips about the “Recommended temperatures for
baking” chart
The table on page 10 contains a list of cakes, etc., the necessary temperatues,
cooking times and rack levels.
A range of temperatures are provided, because it depends on the composition,
quantity and shape of the dough.
■ Try using the lower temperature the first time. Only select a higher temper-
ature if you need more browning or if the baking time is too long.
■ If your recipes don’t provide specific temperatures, use a similar cake in the
chart as a guide.
■ If your food items are of varying height, it will affect the degree of browning
at the beginning of the baking process. Do not change the temperature set-
ting, as the differences in browning intensity will even out during the course
of baking.

10 EEB 6600.0 USA
Recommended temperatures for baking
The recommended temperatures for the preferred operating modes have been highlighted. Please note the tips on p. 9!
Type of cake or biscuit
Hot air convention #Top heat/bottom heat $Intensive hot air convention 0
Pizza mode
Baking
time
rack
level
Temperature rack
level
Temperature rack
level
Temperature in
minutes
Cake mixture
Ring cake 2 300-320 °F 150-160 °C 1340-355 °F 170-180 °C 50-65
Tin cake 2 300-320 °F 150-160 °C 1340-375 °F 170-190 °C 50-70
Madeira cake 2 300-320 °F 150-160 °C 1320-355 °F 160-180 °C 60-70
Gateaux and flans 2 300-320 °F 150-160 °C 1340-355 °F 170-180 °C 40-60
Flan bases 2 340-355 °F 170-180 °C 2355-390 °F 180-200 °C 20-30
Fine fruit flans 2 300-320 °F 150-160 °C 1 340-355 °F 170-180 °C 2 300-320 °F 150-160 °C 45-60
Small biscuits 2 300 °F 150 °C 2 340-355 °F 170-180 °C 15-30
Large flat cakes:
with a dry topping 2 300-320 °F 150-160 °C 2 355-375 °F 180-190 °C 2 0300-320 °F 0150-160 °C 25-35
with a moist topping 2 320-340 °F 160-170 °C 2 340-355 °F 170-180 °C 2 320-340 °F 160-170 °C 35-50
Kneaded dough
Flan bases 2 340-355 °F 170-180 °C 2 355-390 °F 180-200 °C 25-35
Cheese cake 2 285-300 °F 140-150 °C 1 320-340 °F 160-170 °C 2 285-300 °F 140-150 °C 70-90
Small bisquits 2 285-300 °F 140-150 °C 2 355-375 °F 180-190 °C 15-35
Large flat cakes:
with a dry topping 2 300-320 °F 150-160 °C 2 355-375 °F 180-190 °C 2 0300-320 °F 0150-160 °C 25-35
with a moist topping 2 320-340 °F 160-170 °C 2 340-355 °F 170-180 °C 2 320-340 °F 160-170 °C 30-50
Leavened dough
Ring cake 2 300-320 °F 150-160 °C 1350-355 °F 175-180 °C 40-65
Yeast cake 2 300-320 °F 150-160 °C 2350-355 °F 175-180 °C 40-50
Rich sweet bread (preheated) 2 300-320 °F 150-160 °C 2350-355 °F 175-180 °C 50-70
Small biscuits 2 285-300 °F 140-150 °C 2355-390 °F 180-200 °C 15-30
Large flat cakes:
with a dry topping 2 300-320 °F 150-160 °C 2 350-355 °F 175-180 °C 2 0300-320 °F 0150-160 °C 30-40
with a moist topping 2 320-340 °F 160-170 °C 2 340-355 °F 170-180 °C 2 320-340 °F 160-170 °C 30-50
Sponge cake
Gateaux and flans 2 300-320 °F 150-160 °C 2 350-355 °F 175-180 °C 30-40
Rolls 2 340-355 °F 170-180 °C 2 355-390 °F 180-200 °C 12-25
Biscuits made with white of egg
Meringue 2 175-195 °F 80-90 °C 2210-250 °F 100-120 °C 80-120
Cinnamon stars 2 210-250 °F 100-120 °C 2250-285 °F 120-140 °C 20-40
Macaroons 2 210-250 °F 100-120 °C 2250-285 °F 120-140 °C 20-50
Other doughs
Puff pastry 2 340-355 °F 170-180 °C 2375-410 °F 190-210 °C 15-30
Puff pastry made with leavened
dough 2340-355 °F 170-180 °C 2375-410 °F 190-210 °C 30-40
Puff pastry made with curd
cheese 2320-355 °F 160-180 °C 2355-390 °F 180-200 °C 30-40
Choux pastry 2 340-355 °F 170-180 °C 2375-410 °F 190-210 °C 30-40
Dough made with curd cheese
and oil 2300-320 °F 150-160 °C 2340-355 °F 170-180 °C 30-40
Honey cake 2 285-300 °F 140-150 °C 2340-355 °F 170-180 °C 20-35
Bread and pizza
Leaven and bread made with
yeast (preheat: 230 °C,
prebake: 10 min., 230 °C)
2 355 °F 180 °C 1/2 320 °F 160 °C 50-65
Bread made with yeast/white
bread. 2355 °F 180 °C 2390 °F 200 °C 2 355 °F 180 °C 30-50
Pretzels (preheat: 230 °C) 2 390 °F 200 °C 2430 °F 220 °C 15-20
Pizza (preheat: 250 °C) 0480 °F 250 °C 8-12

EEB 6600.0 USA 11
How to use the telescopic glide-out shelves (acc.-no. 601)
[Take care when working with a hot oven. Use cloths, oven gloves or
similar.
Inserting the oven trays correctly
FThe individual telescopic glide-out shelves must be pushed fully into the
oven to safely position the trays and oven racks!
– Push all the glide-out shelves fully into the oven.
– Turn the trays so that the holes are at the rear
and that oven racks with
cross bars point towards the
front.
– Place the trays and oven racks with the back edge on the front side of the
glide-out shelf and push them into the oven.
FDo not try to clasp the holes in the back of the oven. The holes are con-
ditional to production and do not have any function!
Pulling out the trays
– Pull the trays and oven racks out of the oven using cloths or similar.
The trays can be pulled out by their front edge up to the front edge of the
individual telescopic glide-out shelves.
The oven racks do not move on the glide-out shelves when they are being
pulled out.
FThe two top racks can be pulled out to the simple length, the bottom
more slightly further.
Pushing in the trays
– Slowly push the glide-out shelves right in full using a cloth or similar.
Shelf levels, cooking times and temperatures
The individual telescopic glide-out shelves have three shelf levels (1-3) which
are counted from the bottom up. The recommended times, temperatures and
modes in the instructions for use of your oven also apply to the use of the
individual telescopic glide-out shelves.
The shelf levels given in this users guide are only suitable for shelf racks and
the backmobil®.
FWe recommend the following levels for the individual telescopic glide-out
shelves:
* For roasting very large poultry please use the depressed rack tray with the glass drip pan
(accessory).
Special accessories
Rack tray, depressed, and glass drip pan:
For roasting very large poultry, you need
the depressed oven rack with the glass
drip pan. And for cooking in two dishes
at two levels, you can get the necessary
space with the depressed oven rack at
the lowest level.
Accessory numbers:
Rack tray, depressed: acc.-no. 750
Glass drip pan: acc.-no. 751
Food Hot air
convection
#
Top heat/
bottom heat
$
Intensive hot air
convection
0
Pizza mode
Grill
*
or + -
Rack levels
(counted from bottom up)
Baking
Cake on 1 baking tray 2 1 2
Cakes on 2 baking trays 1, 3
Cake in tins
(e.g.rings cake) 11
Roasting - drip tray and rack tray
Large pieces of meat and
poultry 1* 1* 1*
Grilling
Flat pieces of meat/fish 3
Thick pieces of meat/fish 2

12 EEB 6600.0 USA
The electronic timer
FYou can find out how to use the core temperature function on p. 14.
You can use the electronic timer for many purposes, including as a short-time
alarm. You can also use it to set the cooking time and the finish time. All
functions are available in any mode or temperature selection
Display:
Lights (for each selector button/function)
Time, alarm time (actual value in each case)
Core temperature (value set)
lower light will be illuminated when the time is set for a.m
upper light will be illuminated when the time is set for p.m
Lights will be illuminated when the oven is switched on.
Core temperature (actual value)
Operating modes
Selector buttons:
7Cooking time
8Finish time
4Alarm time
3Core temperature function
Adjust:
+/- for altering the values of all functions.
Mode selector
Temperature control
Setting/changing the clock
– Push “7” and “8” simul-
taneously, until the time in the
display flashes.
– Use “+”/“-” to adjust.
– Wait for the display to stop flash-
ing. The time will then be accept-
ed, and the dot located between
the hour and the minutes will
flash every second.
Setting the alarm time
You can use the alarm as a separate entity, without effecting the oven.
–Press“4 ”. The lamp will flash.
The display will read “0.00”.
–Use“
+”/“-” to set the timer in
minutes and seconds.
– Start the timer with “4” or wait
until the light stops flashing. The
display will show the time remain-
ing until the buzzer sounds.
An acoustic signal will sound when
the alarm time has elapsed.
– Press any selector button to stop the buzzer. The display will show the nor-
mal clock again.
How to program the switching operations
1. Select the operation:
– Press the selector button for the operation you wish to use. The light above
the button you have pressed will start to flash and a number will appear in
the display.
2. Alter/adjust the operation:
– Adjust the value shown, using “+” and “-”.
3. Starting the operation:
If you don't press another button for 3 seconds, the operation will begin au-
tomatically and the light will stay on all the time.
FYou can reduce the time by pressing a selector button:
- the previously selected button confirms the input and starts the operation.
- another button confirms the input and selects the new operation you've
selected.
4. Setting the oven functions (switching functions only):
–Use
to select the mode and to select the temperature.
You can also set the temperature and mode before programming the timer.
Changing the setting
If you need to change a setting you've made - even if the operation is running
- push the appropriate button again and use “+”/ “-” to change the value in
the display.
When the cooking time is finished
The oven will switch off and “End”
will appear in the display. A warning
signal will sound. Both of the lights
next to the display will stop flashing.
– Press any selector button to stop
the alarm buzzer. The display will show the normal clock again. The oven
will start again. (not when the roasting thermometer is inserted).
– Turn the temperature control and the mode selector switch to “0”.

EEB 6600.0 USA 13
Setting the cooking time 7(switch-off function)
The oven will switch itself off when the preset time has elapsed.
–Press“
7”, the light will flash
and “0.00” will appear in the
display.
–Use“
+”/“-” to set the cooking
time in hours and minutes.
After approximately three sec-
onds, the timer will start and the
light will stay on continuously.
The display will show the time
remaining. Both lights will flash
alternately.
– Set the temperature and mode.
Setting the finish time 8(switch-off function)
Use this function if you want the oven to switch off automatically after a certain
time.
–Press“
8”,the lamp will flash and
the display will show the normal
clock.
–Use“
+”/“-” to set the desired
switch-off time.
After approximately three seconds
the timer will start and the light
will stay on continuously.
The display will show the time re-
maining. Both lights will flash al-
ternately.
– Set the temperature and mode.
Automatic turn-on and shut-off
If you want to use the oven's time-delay feature, you can pre-select both the
cooking time and finish time. The automatic start time itself can't be specified,
but this is derived from both settings.
FIt's not possible to set a finish time before the start time: if you try this,
you will hear a buzzer and the value in the display will not change. If you
want to shorten the cooking time you've already set, do it before you reset
the finish time.
Example:
It is 8:00 a.m. and you wish to have your roast ready at 1:00 p.m. The roast
needs to be cooked for 90 minutes.
Change the cooking time “7” from 0.00 to 1.30. Then change the finish
time “8” from 9.30 a.m. to 1:00 p.m.
Once the times have been accepted, “Auto” will appear in the display and the
oven will switch on at 11:30 a.m. and off at 1:00 p.m.
This is how to set the automatic switch-on and switch-off:
– Press “7”, the light will flash
and “0.00” will appear in the
display.
–Use“
+”/“-” to set the cooking
time in hours and minutes.
(For example: 90 minutes)
– Press “8” to confirm the input
and select the finish time. The dis-
play will show a time (finish time if
the oven is to switch on immedi-
ately).
–Use“
+” to set the finish time.
After approximately three seconds,
the lights will stay on continuously.
The display will show “Auto” until
the oven switches on.
– Set the temperature and mode.
– The oven will automatically switch
on at the specified time and both
lights next to the display will flash
alternately. The time remaining
until switch-off will be shown in
the display.

14 EEB 6600.0 USA
The roasting thermometer
The roasting thermometer measures the temperature inside the food. When
the core temperature has reached a certain point, the roast is done just right:
Not too dry and not too bloody.
FWe highly recommend using the roasting thermometer when preparing
roasts whose core temperature must not exceed a certain point (i.e. roast
beef).
FDon’t enter a fixed cooking time – the cooking time depends on how long
it takes for the temperature inside the roast to reach perfection. The
cooking time can vary with the weight and type of meat and with the
cooking temperature and mode.
The table ”Recommended core temperatures” on page 15 provides the data
for the individual meals.
Please observe the following:
■ Insert the tip of the roasting thermometer horizontally from the side right
into the center of the food.
■ Always insert the roasting thermometer into the roast up to the handle.
■ The tip must not be located near the fat or the bone of the meat.
■ When cooking poultry, don’t touch any bones when inserting the roasting
thermometer.
Using the roasting thermometer
– Place the prepared roast with the inserted roasting thermometer into the
oven.
– Insert the roasting thermometer
plug into the jack at the top right
of the oven side wall.
The display on the right shows the
current core temperature inside
the roast:
The current core temperature
inside the roast is displayed in the
range from 95 °F / 35 °C to 203 °F / 95 °C. At temperatures below 95 °F
/ 35 °C you can see “-- °F”, at temperatures above 203 °F / 95 °C the
value “203 °F” flashes in the display.
In the left display you can see the preset temperature of 158 °F / 70 °C,
which you can change.
– Close the oven door and set the core temperature function.
Setting the core temperature function
FThis function will only work when the roasting thermometer is inserted.
The right display shows you the current core temperature inside the roast and
“70 °C” will appear in the left display. Both of the lamps next to the display
will stop flashing.
Setting the core temperature function
FThis function will only work when the roasting thermometer is inserted.
The right display shows you the current core temperature inside the roast and
“158 °F” will appear in the left display. Both lamps will flash alternately.
– If you wish to change the preset
temperature push “3” the lamp over
“3” flashes.
– Change the the recommended
temperature of 158 °F / 70 °C
with “+”/“-” to set the desired
temperature.
After approx. 3 seconds, the timer
will start and the lamp above the
selector button will stay on
continuously.
– Set the temperature and mode.
While roasting, the display on the
right shows the current core
temperature inside the roast.
When the actual core temperature
reaches the point you have selected,
the oven will switch itself off and
“End” will appear in the display. A
warning signal will sound. Both of the
lamps next to the display will stop
flashing.
– Press any button to stop the alarm
buzzer.
Both lights next to the display will
flash alternately as long as the
roasting thermometer is inserted.
– Turn the temperature selector and
the mode selector switch to “0”.
– Remove the roasting thermometer from the socket. The display will show the
normal clock again.
Core temperature function with delayed start
This allows you to delay the start of cooking when using the roasting
thermometer. As no fixed cooking time is set, it is not possible to set a finish
time.
FThis function will only work when the roasting thermometer is inserted.
The right display shows you the current core temperature inside the roast and
“158 °F” will appear in the left display. Both LEDs will flash alternately.
– If you wish to change the preset
temperature push 3” the lamp
over 3” flashes.
– Change the the recommended
temperature of 158 °F with
“+”/“-” to set the desired
temperature.
After approx. 3 seconds the timer
will start and the lamp will stay on
continuously.

EEB 6600.0 USA 15
–Press
8to confirm the input and
select the start time. The display
shows you the current time.
–Use“
+”/”-” to set the start time.
After approx. 3 secs. the timer will
start and the lamps will stay on
continuously. The display will show
”Auto” until the oven switches on.
The right display shows you the
current core temperature inside the
roast.
– Set the temperature and mode.
– The oven automatically switches
on at the at the beginning of the
cooking time. Both lamps will flash
alternately.
When the actual core temperature
reaches the point you have set, the
oven will switch itself off and “End”
will appear in the display. A warning
signal will sound. Both lamps will
stop flashing.
– Press any button to stop the alarm
buzzer.
Both lights next to the display will
flash alternately - as long as the
roasting thermometer is inserted.
– Turn the temperature selector and
the mode selector switch to “0”.
– Remove the roasting thermometer from the socket. The display will show the
normal clock again.
Recommended core temperatures
Dish Core temperature
in °F in °C
Beef
Roast beef/Fillet of beef, rare 105-115 40-45
Roast beef/Fillet of beef, medium 120-130 50-55
Roast beef/Fillet of beef, well done 140-150 60-65
Joint of beef 175-185 80-85
Pork
Loin of pork 150-160 65-70
Roast pork/ham 175-185 80-85
Neck, knuckle of pork 175-185 80-85
Chop, saddle 165-175 75-80
Chop without the bone 160 70
Smoked loin of pork 150-160 65-70
Meat loaf 160--165 70-75
Veal
Roast veal 160--165 70-75
Roast veal stuffed with kidneys 165-175 75-80
Knuckle of veal 175-185 80-85
Game
Meat of game 165-175 75-80
Saddle 140-160 60-70
Fillet of game, rare 105-115 40-45
Fillet of game, medium 20-130 50-55
Fillet of game, well done 140-150 60-65
Lamb 175-185 80-85
Stuffed joint 160-165 70-75
Poultry 185-195 85-90
Fish 160-175 70-80

16 EEB 6600.0 USA
Cleaning and Care
Carefully read this chapter before you use your appliance the first time. If it’s
cleaned properly and regularly, it will remain beautiful and clean for many
years. Here are a few tips for cleaning and maintaining the appliance surfaces.
For all surfaces
[Do not use steam and/or pressure cleaning machines to clean the appli-
ance! This can damage the unit and result in personal injury.
[Risk of burning! Make sure the appliance has cooled down before
cleaning.
[Please note the instructions about cleaning agents.
Clean the appliance each time you use it. Dirt that isn’t removed will burn into
the surface when you switch it on again and will be difficult or impossible to
remove.
Use a damp cloth or a soft sponge with warm water and a little detergent to
clean light amounts of surface dirt. Always wipe off the surface completely
with cold water to remove residues from cleansers than can cause discolora-
tion and stains. Wipe dry afterwards.
FFor information about cleaning individual surfaces and parts and removing
heavy dirt, review the information below.
FVSR O-FIX-C is perfect for the cleaning of glass ceramic, enamel and the
coated door interior. It is available from KÜPPERSBUSCH Customer Ser-
vice.
Do not use any
- Harsh cleansers or cleansers with bleach or active oxygen, chlorine or
- corrosive components.
- Abrasive or harsh cleansers or scouring products like steel wool, soap-filled
steel wool, metal or plastic sponges or similar products with an abrasive
surface.
Remove caking
Be sure to soak any crusty food debris with a wet cloth. It will make it easier
to remove the dirt.
Please note the information for the cleaning
scraper
[Be careful! The blade of the cleaning scraper is very sharp and will cut!
Always keep the cleaning scraper flat on
the surface and push the dirt away.
[Don't scratch the surface with the
edge of the scraper and don't
damage the sealing with the edge.
The use of oven sprays - information
[Please follow the instructions from the manufacturer. Oven sprays
damage aluminum, lacquered surfaces and plastic!
[Do not spray into the opening of the ventilator at the backplate! The öko-
therm®catalyst will be destroyed if you use oven spray.
For environmental reasons, don’t use oven spray at all. However, if you do use
it, just spray it in the oven interior and on enamel baking trays.
Enamel
Oven interior, front, baking trays, drip pan, enamel cook top
Some plastic sponges with an abrasive side can be used. However, some
products have grains in the abrasive side of the sponge that can scratch the
surface.
Test the sponge on a small surface before using!
FA cleaning scraper for glass ceramic surfaces is perfect for removing
heavy dirt.
FUse VSR O- FIX-C to clean your oven. Oven spray can also be used.
Aluminium
Door ledges and handles in aluminium, baking tray (acc. No. 543)
[Aluminium is very sensitiv to scratches and oven spray spray causes
damage!
Do not use a cleaning scraper!
Stainless steel
Stainless steel door front, control panel, backmobil®(acc. No. 600A),
telescopic glide-out shelves (acc. No. 601)
[Stainless steel is easily scratched! Do not use a cleaning scraper!
[Remove any calcium deposits, grease spots and starch as soon as
possible or stains will appear!
A cleanser for stainless steel is perfect. Be sure to clean the stainless steel
with a stainless steel cleanser at least once a week. This creates a protective
film for the stainless steel surface and will prevent discoloration.
You should clean the stainless steel surfaces with a stainless steel cleanser
at least once a week. This will create a protective film to prevent the stainless
steel surface from discoloring.
Glass
Inside of the door - coated glass
[Don’t use oven spray because it can destroy the coated glass surface if
used frequently.
To remove heavy dirt, use a cleaning scraper for glass ceramic surfaces.
FVSR O- FIX-C or glass detergent is ideal to clean your glass ceramic sur-
face.
Door front, control panel
FUsing a damp cloth or soft sponge, clean the front of the oven with
warm water and a little detergent. You may use glass cleaners.
Door sealing
FSince dirt can collect under the sealing, be sure to remove the door
sealing when cleaning the oven. See “Replacing the door sealing” on page 19.
Clean the sealing with detergent or dishwashing liquid.
Buttons
Using a damp cloth or soft sponge, clean the buttons with warm water and a
little detergent.

EEB 6600.0 USA 17
Removing and installing the oven door
Removing the oven door
– Open the oven door as wide as it will
go.
– Fold forward the clamps on the door
hinges.
– Take hold of the oven door on the
both sides and close it almost com-
pletely.
– Gently lift the door and pull the
hinges forward away from the door
opening.
Reassembling the oven door
– Hold the oven door on both sides and
push the hinges into the appropriate
holes on the oven. The hinge will
click into place.
– Slowly open the oven door fully.
– Fold back the clamps on the door
hinges.
– Close the oven door.
Removing and installing the side racks
Removing the side racks .
– Loosen the screws.
– Remove the slot-in racks.
Installing side racks
– Insert side racks and tighten down in
front.
Folding heating element down/up
Folding heating element (top
heat/grill) down
– Open lock and fold heating element
down.
Folding heating element up
– Fold heating element up and close
again with the lock.
Removing the backmobil®
– Press the lock at the bottom left; the backmobil®slides out.
– .Pull it out completely.
–Raisethebackmobil
®slightly at
the front and move it back until
you can raise it more at the
front.
– Remove it from the guide rails
and lift it out of the oven
Dismantling the backmobil®
– Release the shelf racks from the
front holes and then from the
back holes of the frame of the
backmobil®.
– The shelf racks can then be re-
moved.

18 EEB 6600.0 USA
Assembling the backmobil®
– Insert the two side racks (left
and right) into the frame. Insert
the holding rods of the side
racks first into the rear holes
and then into the front holes of
the frame (in reverse sequence
to dismantling).
Inserting the backmobil®
– tInsert the backmobil®with
the rear rollers into the recess-
es of the guide rails in the ov-
en.
– Lower the backmobil®and
push it in until it engages
Unscrewing/reinstalling the individual telescopic
glide-out shelves (acc.-no. 601)
Unscrewing the individual telescopic glide-out
shelves
If you want, you can screw the individual telescopic
glide-out shelves off the side walls with a screwdriver
so that it is easier to clean the walls
– For this purpose unscrew the bottom holding
screw on each side.
Reinstalling the individual telescopic glide-out shelves
– Insert the individual
telescopic glide-out
shelves at the back
into the holes in the
intermediate wall and
screw the individual
telescopic glide-out
shelves at the bottom
front to the side walls.
Regenerating the ökotherm®catalyst
– Set the mode selector to Hot air convection $ .
– Set the temperature control to ”*” and
– Heat the empty oven for one hour.
What to do if trouble occurs...
[Use a qualified technician for repairs!
However, there are some problems that you can handle yourself. First, check
and see if there have been any operating errors. Remember--repairs during
the guarantee period are not free of charge if they are caused by operating
errors or non-observance of the following instructions:.
Fault Cause Remedy
Unable to turn the oven
off.
Defective electronic
component.
Disconnect fuse, call
Customer Service.
Oven doesn't heat up. Defective fuse. Check and replace fuse, if
necessary.
Oven temperature
control or mode
selector has not been
switched on.
Set oven temperature
control or mode selector
as required.
Electronic timer flash-
ing - the clock has not
yet been set.
Set the clock. See page 4.
Oven light no longer
works.
Defective lighting. Replace the oven
lightbulb.
Glass of oven door bro-
ken.
Turn the oven off. Call
Customer Service.
Door sealing damaged. Replace the door sealing.
Strong smells from oven in
spite of ökotherm®
catalyst.
ökotherm®catalyst must
be regenerated.
See page 18 ”Regenerating
the ökotherm®catalyst”.
Strong vinegar smell when
preparing.
Baking with sour dough
or with yeast, food con-
taining alcohol and using
a fan-assisted mode.
Use a mode without fan-
assistance, i.e. top heat/bot-
tom heat.
Fruit juice or protein stains
on enamelled parts.
Moist cake or meat juic-
es.
Harmless changes in the
enamel, cannot be remedied.
Display of the roasting
thermometer indicates
”-- °F” or ”203 °F”
(flashing).
Temperature is outside
the display range.
See page 14 ”The roasting
thermometer”.
”Err I” appears in the
display.
Roasting thermometer
defective.
Replace roasting thermome-
ter with one available
through Customer Service!
You can use the oven without
the core temperature feature.
Socket defective. Have the socket checked out.

EEB 6600.0 USA 19
Replacing a halogen bulb
[Attention! The halogen bulbd become very hot after being in use for a
while. Only change the bulbs when they have cooled down.
[Only replace the halogen bulbs with bulbs of the same type. You can
obtain new halogen bulbs from KÜPPERSBUSCH Customer Service.
FDo not grip the halogen bulbs with your bare hands. Finger marks burn
into the bulb glass and reduce the light intensity and service life of the
bulbs.
Changing the halogen lamp:
– Unscrew the shelf rack.
– Carefully lever out the glass
cover with a screwdriver.
– Remove the halogen bulb from its socket.
– Hold the new bulb with a cloth (i.e. tissue) and
push it into the socket.
– Reinstall the glass cover.
– Screw the shelf rack on again.
Replacing the door sealing
[Do not use the oven with damaged or missing door sealing!
If the sealing is damaged or can't be cleaned anymore, it must be replaced.
You can get a new sealing from KÜPPERSBUSCH Customer Service.
Removing the sealing
– To remove the sealing, gently pull
each corner out.
Fitting the new sealing
– Clasp one corner after the other into
the oven front. Be sure not to bend
or mutilate the hooks!
After Sales Service
In the event of a problem that you can’t easily fix yourself, or for spare part
service, please contact the Küppersbusch Customer Care line at
.1-800-459-0844
FAlways have the information from the identification panel handy when
calling Customer Service.
The rating label for the oven is located on
the underside of the front panel and is visi-
ble when the oven door is open.
– Make a note of this information in case
you have to consult our customer service.
Production-no. oven
Model designation oven
Production number
Model

KÜPPERSBUSCH
112 N. East Street, Suite C
Tampa, Florida 33602
Telephone: [phone] Fax: [phone]
Customer Care line: 1 - 800 - 459 - 0844
www.kuppersbuschusa.com
KÜPPERSBUSCH is a brand of Teka USA, Inc.