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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4
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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