Kuppersbusch EEB 9200.5 Instruction Manual
Index |
Before Using your Oven |
|
for the First Time |
Before Using your Oven |
|
for the First Time |
Page 27 |
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Ecological Packaging |
27 |
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Important Safety Instructions |
28 |
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Cooking Tables |
29 |
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Cleaning and Maintenance |
33 |
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Trouble Shooting |
36 |
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Technical Information |
37 |
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Installation |
37 |
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Figures oven Fitting |
63-64 |
The information in this manual is of a general nature and may very depending on model. Consult the feature list attached to find out the specific features of your oven.
Carefully read this Instruction Manual to achieve the best results from your oven.
Due to the manufacturing process there may be residues of grease and other substances. To eliminate these, proceed as follows:
•Remove all the packaging material, including the protective plastic, if included.
•Select the 
or
function at 200ºC for one hour. To do so, consult the feature list provided with this manual.
•To cool the oven open the door to allow ventilation and odours to escape from inside.
•After cooling, clean the oven and the accessories.
During the first use, fumes and odours may occur and the kitchen should therefore be well ventilated.
Ecological Packaging
The packaging materials are completely recyclable and can be used again. Check with your local authority on the regulations for disposing of this material.
CAUTION
The symbol 
on the product or on its packaging indicates that this product may not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, wich could otherwise be caused by inappropriate waste handling of this product. Please contact your local city office, your household waste disposal service or the shop where you purchased the product.
ENGLISH
27
Important Safety
Instructions
Electrical Safety
•All adjustments to or repair of the appliance, including replacement of the power lead, must be carried out by authorised Technical Assistance Service staff using original spare parts. Repairs or alterations carried out by persons other than Technical Assistance Service staff may result in the malfunctioning of or damage to the appliance, representing a risk to your personal safety.
•Disconnect your oven if it breaks down.
Safety for Children
•The appliance is not intended for use by young children or infirm persons without supervision. Young children should be supervised to ensure they do not play with the appliance.
•Do not allow children to approach the oven while it is in use, as high temperatures can be reached.
Oven Safety in Use
•The oven must not be operated with the door open.
•The manufacturer will not be held responsible if this oven is used for anything other than domestic purposes.
•Only use the oven when it is installed within kitchen units.
•Do not store oils, fats or inflammable materials inside the oven, as it could be dangerous if the oven is switched on.
•Do not lean or sit on the open door of the oven as it could damage the door and be dangerous for you.
•Do not cover the bottom of the oven with aluminium foil, as it could affect cooking and damage the interior enamelling of the oven.
•To use the oven, insert the tray or rack supplied onto the side guides inside the oven. The trays and racks are fitted with a system to facilitate partial extraction and make handling easier.
•Do not put containers or food on the floor of the oven. Always use the trays and grids.
•Do not spill water on the floor of the oven while it is working as this could damage the enamel.
•While using the oven, open the door as little as possible to reduce electricity consumption.
•Use protective gloves if you need to work inside the hot oven.
•To cool the oven, open the door to allow ventilation and odours to escape from inside.
•In recipes with a high liquid content, it is normal for condensation to form on the oven door.
28
Cooking Tables
The Cooking Tables show examples of temperature ranges and approximate cooking times. The cooking mode depends on the model. For the best results we recommend the oven to be preheated with the function 
or 
. The preheating time finishes when the heating pilot light switches off.
STARTERS |
Weight |
Tray Position |
Cooking |
Temperat. |
Time |
Receptacle |
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|
Mode |
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Pasty |
1,2 |
Lower |
|
160-180 |
45-50 |
Tray |
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|||
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Intermediate |
|
160-180 |
30-35 |
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Lower |
|
190-210 |
35-40 |
Shallow dish |
|
Vegetable Pastry |
1,2 |
Intermediate |
|
170-190 |
35-40 |
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Lower |
|
190-210 |
60-65 |
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Vegetable Pie |
1 |
Intermediate |
|
170-190 |
55-60 |
Shallow dish |
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Lower |
|
180-200 |
65-70 |
|
ENGLISH |
Baked potatoes |
1 |
Intermediate |
|
180-200 |
55-60 |
Tray |
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Lower |
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180-200 |
20-25 |
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Pizza |
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0,6 |
Intermediate |
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Grid |
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160-180 |
20-25 |
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Quiche |
|
Lower |
|
170-190 |
45-50 |
Quiche Mould |
|
1,2 |
Intermediate |
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||
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160-180 |
35-40 |
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Lower |
|
160-180 |
10-15 |
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Stuffed tomatoes |
0,5 |
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Tray |
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Intermediate |
|
160-180 |
10-15 |
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Aubergines au gratin |
0,7 |
Intermediate |
|
190-210 |
15-20 |
Tray |
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190-210 |
10-15 |
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Lasagne |
1 |
Lower |
|
180-200 |
25-30 |
Tray |
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180-200 |
20-25 |
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29 |
|
FISH |
Weight |
Tray Position |
Cooking |
Temperat. |
Time |
Receptacle |
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|
Mode |
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|
1 |
|
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170-190 |
25-30 |
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Red Bream |
Intermediate |
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Tray |
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170-190 |
20-25 |
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Intermediate |
|
180-200 |
30-35 |
|
Salted Dorado |
1,2 |
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Tray |
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160-180 |
30-35 |
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|
Lower |
|
180-200 |
30-35 |
Casserole dish |
Fish Pastry |
1,2 |
|
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Intermediate |
|
170-190 |
25-30 |
|
Sole |
|
|
|
170-190 |
10-15 |
Tray |
1 |
Intermediate |
|
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||
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160-180 |
10-15 |
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Lower |
|
190-210 |
15-20 |
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Sea-bass |
1 |
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Tray |
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|
Intermediate |
|
180-200 |
10-15 |
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Lower |
|
180-200 |
20-25 |
|
Hake |
1 |
Intermediate |
|
180-200 |
20-25 |
Tray |
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|||
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Lower |
|
190-210 |
55-60 |
|
Fish Pie |
1 |
Intermediate |
|
170-190 |
45-50 |
Casserole dish |
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|||
Salmon in greased |
|
Intermediate |
|
180-200 |
20-25 |
|
1 |
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Tray |
||
paper |
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|||
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170-190 |
15-20 |
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180-200 |
20-25 |
|
Trout |
1 |
Intermediate |
|
180-200 |
10-15 |
Tray |
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||
|
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|
180-200 |
15-20 |
|
Sardines |
1 |
Higher |
|
180-200 |
15-20 |
Grid |
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|
30
MEAT |
Weight |
Tray Position |
Cooking |
Temperat. |
Time |
Receptacle |
|
|
|
|
Mode |
|
|
|
|
Suckling Pig |
1 |
Intermediate |
|
170-190 |
70-75 |
Tray |
|
Rabbit |
|
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|
180-200 |
55-60 |
Tray |
|
1,2 |
Intermediate |
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||
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170-190 |
50-55 |
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190-210 |
55-60 |
Tray |
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Lamb |
1,3 |
Intermediate |
|
180-200 |
45-50 |
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Joint of Meat |
0,8 |
Intermediate |
|
170-190 |
35-40 |
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Casserole dish |
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|||
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|
170-190 |
30-35 |
|
|
Salted Pork Loin |
1 |
Lower |
|
170-190 |
35-40 |
Tray |
|
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|
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|||
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|
Intermediate |
|
170-190 |
25-30 |
|
ENGLISH |
|
1 |
Intermediate |
|
190-210 |
55-60 |
Tray |
|
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|||||
Chicken |
|
|
|
|
|||
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|
170-190 |
45-50 |
|
|
Roast-beef |
0,7 |
Intermediate |
|
180-200 |
35-40 |
Tray |
|
Fillet Steak Pastry |
1 |
Intermediate |
|
180-200 |
35-40 |
|
|
|
|
|
Tray |
|
|||
|
|
|
|
160-180 |
30-35 |
|
|
Brochettes |
0,3 |
Higher |
|
190-210 |
5-10 |
Grid |
|
Hamburguers |
0,6 |
Intermediate |
|
180-200 |
10-15 |
Grid |
|
Sausages |
0,4 |
Intermediate |
|
180-200 |
20-25 |
Grid |
|
31
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