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  4. EEBD 6600.2E
  5. Operating Instructions Manual

Kuppersbusch EEBD 6600.2E Operating Instructions Manual

Manual is about: Kuppersbusch EEBD 6600.2E Combi-steam oven

Summary of EEBD 6600.2E

  • Page 1

    Combi-steam oven operating instructions tips on settings, soft roasting.

  • Page 2: Tips On Settings

    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 m...

  • Page 3

    3 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 ...

  • Page 4

    4 vegetables mins. Leaf spinach 100 no 5–10 2 1 and 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 n...

  • Page 5

    5 sauerkraut, precooked 100 no 20–30 2 1 and 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 5 mins. 3–5 jerus...

  • Page 6

    6 ➤ 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 1 and potatoes, whole – 100 no 30–45 potato wedges country potatoes – + 230 no 20–30 2 baked ...

  • Page 7

    7 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 sir...

  • Page 8

    8 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–...

  • Page 9

    9 poultry mins. Whole chicken 200–210 yes 50–60 2 chicken breast 100 no 10–20 2 1 and + 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 1 and 200–210 yes 15–20 2 whole fish (trout, gilthead seabream, etc.) 80 no ...

  • Page 10

    10 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...

  • Page 11

    11 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...

  • Page 12

    12 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 ...

  • Page 13

    13 ➤ 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 210–23...

  • Page 14

    14 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...

  • Page 15

    15 ➤ 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 n...

  • Page 16

    16 ➤ 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 d...

  • Page 17

    17 blanching mins. Vegetables (green beans, peas, etc.) 100 no about 5 2 1 and extracting juice mins. Fruit (cherries, grapes, etc.) 100 no 30–max. 90 2 1 and berries (blackcurrants, blackberries, elderberries, etc.) 100 no 30–max. 90 ˚c ˚c.

  • Page 18

    18 ➤ 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 an...

  • Page 19

    19 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 t...

  • Page 20

    20 * 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...

  • Page 21

    21 warm, moist cloths ➤ spread moist towelling cloths out across the wire shelf. Hot wraps ➤ spread prepared cloths out across the wire shelf. Hot massage stones ➤ put clean, smooth stones on a suitable tray or tin and place directly on the floor of the cooking space. ➤ rub the hot stones with perfu...

  • Page 22

    22 notes.

  • Page 23

    23 notes.

  • Page 24

    Validity the model number corresponds to the first 3 digits on the identification plate. These operating instructions apply to the models: model no. Size system 63a 60-600 j62a.036-0