Kuppersbusch EEBD 6600.2E User manual

Combi-steam oven
Operating instructions
Tips on settings, Soft roasting

2
Tips on settings
Symbols used
Operating modes
Operating mode
Cooking space temperature
Preheating until the cooking space temperature is reached
°C Food probe temperature
mins. Duration in minutes
hrs. Duration in hours
Level
Accessories
Press the
button Operating mode Press the button Operating mode
1× Steaming 6× PizzaPlus
2× Top/Bottom heat 7× Grill
3× Hot air 8× Soft roasting
4× Regenerating 9× + Hot air humid
5× Professional baking 10× + Hot air + steaming
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Optimal use
The cooking space temperatures and levels given in recipe books are in part unlikely to be optimal for this appliance.
The following tables serve as a guide to help you get optimal use out of your appliance.
➤Push the original baking tray into the cooking space with the «sloped» side 1to the back.
➤When using the or operating modes, place the stainless steel tray underneath the perforated cooking tray or
wire shelf to catch food spills and collect condensate.
➤When baking using the , or operating modes, use a dark enamelled tray or a black tray or tin for crispy
results.
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Vegetables mins.
Leaf spinach 100 no 5–10
2
1and
Green beans
Cauliflower, whole 100 no 30–40
Cauliflower, florets 100 no 15–20
Broccoli 100 no 10–15
Chicory 100 no 20–25
Dried string beans, soaked 100 no 35–45
Fennel, chopped 100 no 15–20
White cabbage, chopped 100 no 20–30
Carrots, chopped 100 no 10–20
Mange-tout 100 no 10–20
Kohlrabi, chopped 100 no 15–25
Swiss chard, mangold 100 no 10–20
Corn on the cob 100 no 30–45
Sweet pepper 100 no 8–13
Skinning sweet pepper 230 5 mins. 9–12 5
Beetroot 100 no 30–90
2
1andBrussels sprouts 100 no 25–30
Sauerkraut, raw 100 no 40–70
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Sauerkraut, precooked 100 no 20–30
2
1and
Scorzonera (black salsify) 100 no 25–35
Celery, chopped 100 no 10–20
Green asparagus 100 no 13–17
White asparagus 100 no 20–25
Celery stalks 100 no 20–25
Sweet potatoes, whole 100 no 30–45
Tomatoes 100 no 8–12
Skinning tomatoes 100 about
5mins. 3–5
Jerusalem artichoke 100 no 15–35
Zucchetti, chopped 100 no 8–12
Cooked eggs mins.
Eggs, soft-cooked 100 no 10–12 2
Eggs, hard-cooked 100 no 15–20 2
Vegetables mins.
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➤Place accompaniments with an appropriate amount of liquid in suitable tableware directly on the wire shelf.
Accompaniments
Amount of
liquid to be
added per
100 g
mins.
Potatoes, chopped – 100 no 15–25 2
1and
Potatoes, whole – 100 no 30–45
Potato wedges
Country potatoes – + 230 no 20–30 2
Baked potatoes – + 230 no 30–50 2
Chestnuts
(place scored chestnuts on baking paper) – + 200 no 15–30 2
Rice + liquid 1.5 dl 100 no 20–40 2
Risotto + liquid 2.5 dl 100 no 30–40 2
Maize semolina (polenta) + liquid 3 dl 100 no 30–40 2
Semolina + liquid 2–3 dl 100 no 10–15 2
Lentils + liquid 2–3 dl 100 no 15–60 2
Ebly wheat + liquid 1–1.5 dl 100 no 20–30 2
Millet + liquid 1.5–2 dl 100 no 20–40 2
Chickpeas, soaked + liquid 0.5–1 dl 100 no 20–40 2
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Meat °C mins.
Stewing meat (covered with liquid) 100 no – 60–90 2
Ham 100 no – 60–90 2
Smoked pork loin 100 no – 45–60 2
Saucisson, Geschnetzeltes (chopped meat in a
sauce) 100 no – 30–45 2
Wienerli (hot dogs) 90 no – 10–15 2
Bacon 100 no – 20–30 2
Fillet (of beef, veal, pork) 100 no – 20–30 2
Sirloin of beef, roast beef + 200–210 yes 53–58 40–50
2
1and
Shoulder of beef + 190–200 yes 75–80 60–75
Shoulder of veal + 200–210 yes 75–80 60–75
Shoulder of pork + 180–200 yes 78–82 60–90
Leg of lamb + 210–220 yes – 60–90
Meat loaf + 190–210 yes – 50–70 2
Fleischkäse (specialty meat loaf) 160–170 yes – 45–60 2
Ragout, goulash + 160–180 no – 45–60 2
Fillet in puff pastry 200–210 no – 30–45 2
+ 180–200 yes – 25–40 2
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Soft roasting
Recommended value Setting range
Degree of
doneness °C hrs. hrs.
Fillet of veal rare 58 3½ 2½–4½ 2
medium 62 3½ 2½–4½ 2
Topside of veal thick end, loin of veal – 67 3½ 2½–4½ 2
Shoulder of veal – 72 3½ 2½–4½ 2
Veal neck – 78 3½ 2½–4½ 2
Fillet of beef rare 53 3½ 2½–4½ 2
medium 57 3½ 2½–4½ 2
Sirloin of beef, roast beef rare 52 3½ 2½–4½ 2
medium 55 3½ 2½–4½ 2
Topside of beef – 65 3½ 2½–4½ 2
Chuck of beef – 68 3½ 2½–4½ 2
Shoulder of beef – 72 3½ 2½–4½ 2
Middle loin of pork, chump end of loin of pork – 67 3½ 2½–4½ 2
Neck of pork – 80 3½ 2½–4½ 2
Leg of lamb rare 63 3½ 2½–4½ 2
medium 67 3½ 2½–4½ 2

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Poultry mins.
Whole chicken 200–210 yes 50–60 2
Chicken breast 100 no 10–20 2
1and
+ 210–220 yes 8–12 2
Chicken leg + 220–230 yes 20–30 2
Poultry terrine 90 no 15–30 2
Fish and sea food mins.
Fillet of fish 80 no 10–20 2
1and
200–210 yes 15–20 2
Whole fish (trout, gilthead seabream, etc.) 80 no 20–30 2
1and
180–210 yes 15–25 2
Tuna 100 no 10–30 2
1and
Mussels 100 no 20–30
Fish terrine 100 no 15–30 2
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Low temperature cooking °C hrs.
Fillet of beef 80–90 no 55–60 2–3 2
Roast beef 80–90 no 55–60 2½–3½ 2
Middle loin of pork 90–100 no 65–70 3–4 2
Desserts mins.
Crème caramel 90 no 20–40 2
Creams and custards 90 no 20–60 2
Compote (apple, plum, etc.) 100 no 10–15 2
Joghurt hrs.
Creamy joghurt 40 no 5–6 2
Set joghurt 40 no 7–8 2
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Cakes, torte mins.
Ring cake (chocolate, carrot, nut, etc.) 170–190 yes 50–70 2
Torte (chocolate, carrot, nut, etc.) 170–190 yes 30–50 2
Whisked sponge cake 180–190 yes 30–40 2
Roulade/Swiss roll 170–180 yes 8–12 2
2 + 4
Linzertorte 170–180 yes 40–50 2
Short crust pastry case, baked blind 150–160 yes 20–25 2
Fruit tart with short crust pastry 170–180 yes 40–50 2
Raisin bread, yeast ring, hazelnut plait 190–210 no 35–45 2
180–200 yes 25–35 2
Luzerner Lebkuchen (gingerbread) 170–180 yes 50–60 2
Tray-baked cake 190–200 yes 25–35 2
Apple strudel 190–210 yes 30–40 2
Cake topped with meringue 130–140 yes 25–35 2
Japonaise base (thin nut meringue base) 140–160 yes 25–35 2
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Savouries and biscuits mins.
Aperitif nibbles 200–220 no 15–20 2 + 4
200–210 yes 12–17 2
Puff pastries with a filling (ham or nut croissants, etc.) 200–210 no 20–30 2 + 4
190–210 yes 15–25 2
Small yeast pastries 200–210 no 15–25 2
2 + 4
190–210 yes 20–30 2
Eclairs, profiteroles 160–170 yes 20–30 2
2 + 4
Macaroons 170–180 yes 10–20 2
Brunsli (chocolate almond spice cookies),
Zimtsterne (cinnamon star cookies)
180–190 yes 8–12 2
170–180 yes 5–15 2 + 4
Mailänderli (butter biscuits), Spitzbuben (jam biscuits)
170–180 yes 12–17 2
170–180 yes 10–15 2 + 4
Basler Leckerli (honey almond spice cookies) 170–180 yes 15–20 2
2 + 4
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➤With frozen or fresh fruit that is very juicy add the glaze after the first 15–20 minutes.
Savouries and biscuits mins.
Chräbeli (aniseed biscuits) 130–140 yes 20–30 2
130–140 yes 20–30 2 + 4
Meringues
(allow to dry overnight after baking) 80–90 no 80–100 2 2 + 4
Bruschetta, garlic bread 210–230 yes 5–10 2
Ham and pineapple toastie 200–220 yes 15–20 2
Flans and pizza mins.
Fruit flan
210 yes 35–45 2
180 yes 40–50 2 + 4
Savoury fan (cheese, vegetable, onion) 180–200 yes 30–45 2
Fresh pizza
(for frozen pizza, follow the manufacturer's instructions) 190–200 yes 20–30 2
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Bread and plaited bread mins.
Bread
200–210 no 40–50 2
+ 200–210 no 35–45 2
200–210 yes 30–45 2
Bread rolls
210–220 no 25–35 2
2 + 4
+ 210–220 no 20–30
200–220 yes 20–30 2
Plaited bread
180–190 no 30–40 2
2 + 4
+ 180–190 no 30–35
190–200 yes 25–30 2
Yeast ring cake
190–200 no 30–40 2
+ 180–190 no 25–35 2
180–190 yes 25–40 2
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➤Place the food in the cold cooking space.
Baked dishes and gratins mins.
Sweet baked dish + 180–200 no 20–30 2
Gratin (vegetable, fish, potato) + 180–190 no 30–40 2
Lasagne, moussaka 180–200 yes 30–40 2
Gratinated vegetables 200–220 yes 10–15 2
Reheating mins.
Reheating meals (1–2 plates) 120 no 8–10 2 + 4
Reheating meals (3–4 plates) 120 no 10–12 1 + 3 + 5
Refreshing bread 140–150 no 8–15 2
Preparing ready meals
(follow the manufacturer's instructions) –––––
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➤Place the food in the cold cooking space.
➤After sterilising, take the baby bottles out of the cooking space, stand them upside down and allow to dry thoroughly.
Defrosting mins.
Bread 140–150 no about 20 2
Spätzli (egg noodles), pasta, rice 120–130 no about 20 2
Meat, poultry, fish 40–50 no Depending
on quantity
2
1and
Baby food °C mins.
Milk in glass feeding bottles 100 no – 4–5 2
Milk in plastic feeding bottles 100 no – 5–6 2
Warming baby food 100 no 40–50 4–10 2
Sterilizing feeding bottles mins.
Sterilizing feeding bottles followed by
100 no 10 2
100 no 2 2
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Blanching mins.
Vegetables (green beans, peas, etc.) 100 no about 5 2
1and
Extracting juice mins.
Fruit (cherries, grapes, etc.) 100 no 30–max. 90 2
1and
Berries (blackcurrants, blackberries, elderberries, etc.) 100 no 30–max. 90
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➤Only use undamaged, ripe fruit, fresh mushrooms and herbs.
➤Clean and chop the fruit, mushrooms or herbs into small pieces.
➤Line the accessory with baking paper, spread the food on it and put in the cooking space at the appropriate level.
➤Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately 2 cm gap
open.
➤Turn the food at regular intervals to ensure even drying.
Desiccating and drying hrs.
Apple slices or rings 70 no 7–8
2
2 + 4
1 + 3 + 5
Sliced mushrooms 50–60 no 5–8
Herbs 40–50 no 3–5
Apricots 60–70 no 14–16
Overdrying poses a fire hazard!
Monitor the desiccating and drying process.
A maximum of 3 levels can be used in the cooking space at the same time.
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Preserving and bottling
Bottling involves preserving food in jars.
➤Only use undamaged jars that hold no more than 1 litre each.
➤Put the stainless steel tray at level 1.
➤Fill the jars evenly with the food to be preserved. Close the jars according to the manufacturer’s instructions.
➤Place the jars on the stainless steel shelf as shown in the illustration. The jars should not
touch one another.
➤Select the operating mode, cooking space temperature and duration based on the table
below.
➤Press the adjusting knob to confirm.
➤When the duration set is up, press the button to switch off the appliance.
➤Leave the appliance door open in the at-rest position.
➤Leave the jars in the cooking space to cool down completely.
➤Remove the jars. Check that the jars are sealed tight.
Place a maximum of 5 jars on the stainless steel tray.

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* Repeat the preserving step 2×, allowing the jars to cool down completely in between time.
Preserving and bottling mins.
Carrots 100 no 90 2
Cauliflower, broccoli 100 no 90 2
Beans * 100 no 60 2
Mushrooms, precooked 100 no 75–90 2
Gherkins 90 no 20–30 2
Apples, pears 90 no 30 2
Apricots 90 no 30 2
Peaches 90 no 30 2
Quinces 90 no 30 2
Plums 90 no 30 2
Cherries 80 no 30 2
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