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BEDIENUNGSANWEISUNG
mit Montageanweisungen
Instructions for use and installation instructions
Instructions d’utilisation et avis de montage
Gebruiksaanwijzing en montagehandleiding
EEB 960.0
072359 G91
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For your information...
Contents
You should carefully read the information in this manual before you use your
oven. Here you will find important notes concerning safety and how to use,
look after and service your appliance so that it enjoys a long service life.
Should a fault arise, please first consult chapter ”What to do if trouble occurs”.
You can often remedy minor faults yourself and thus save unnecessary service
costs.
Always keep these instructions in a safe place and pass them on to new
owners for their information and safety.
The following symbols are used in this operating manual:
The warning triangle draws your attention to risks to your
=
health or damage that might be caused to your appliance.
Here you will find useful hints and information.
F
Your appliance at a glance . . . . . . . . . . . . . . . . . . . . . . . 18
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
for connection and operation
Oven
Roasting thermometer
Before using the appliance for the first time . . . . . . . . . . . 19
Disposing of the packaging and the old appliance
Initial cleaning
Setting the clock
Using your oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Turning the oven on and off
Symbols and operating modes
Heating-up indicator and mode indicator
Turning the oven light on and off
Oven trays
Rack levels:
Telescopic glide-out shelves (acc. no. 601)
Fast preheating
Baking
Baking pizza
Tips on the table ”Recommended temperatures for baking”
Recommended temperatures for baking
Recommendations for soufles and gratins
Recommendations for frozen prepared meals
Frying
Recommendations for frying
Grilling
Recommended temperatures for grilling
Defrosting
Preserving
The core temperature probe . . . . . . . . . . . . . . . . . . . . . . 25
How to use the core temperature probe
Setting core temperature function
Recommended core temperatures
Electronic timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Setting time of day
Set short-time alarm
Automatic shut-off
Automatic turn-on and shut-off
Setting core temperature function
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Oven
Regenerating the ökotherm
®
catalyst
What to do if trouble occurs... . . . . . . . . . . . . . . . . . . . . . 28
Rating label
Installation instructions for fitter. . . . . . . . . . . . . . . . . . . . 28
Installation dimensions
Electrics
Installation in a fitted kitchen
EEB 960.0 17
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Your appliance at a glance
1 Oven door
2 Rack levels
3 Hot air fan
4 Fold-down grill (top heat and grill)
5 Socket for roasting thermometer
6 Timer display
7 Control panel
8 Timer buttons
9 Pilot light
10 Function switch
11 Heating-up indicator
12 Temperature control
Accessories supplied:
Gridiron
2 Baking trays (enamel)
Drip pan (enamel)
Roasting thermometer
Accessories available:
Maxi pizza stone (No. 146)
Telescopic glide-out shelves (No. 601)
for the telescopic glide-out shelves:
Gridiron, depressed, e.g. for large poultry (No. 752)
Glass drip pan, suitable only for Accessory 752 (Acc. 753)
18 EEB 960.0
Page 4
Safety instructions
for connection and operation
Before using the appliance for the
first time
■ Only KÜPPERSBUSCH built-in cookers were designed and tested for use
above a Küppersbusch fitted oven. No other cookers may be used.
■ The cookers may only be connected to the mains, maintained and repaired
by a qualified electrician according to valid safety regulations. Work carried
out incorrectly places your safety at risk.
■ Do not put the appliance into operation unless it has been built in!
■ The surface of the oven is very hot when in operation. Always keep children
away!
■ Make sure connection cables for electrical devices are not jammed in the
oven door.
■ Steam and/or pressure cleaning machines must not be used to clean the
oven! This can damage the unit resulting in risk of personal injury.
■ The appliance is to be used only for the preparation of food in the home.
Oven
■ When carrying out repairs the unit must be disconnected from the mains
(switch off the fuse or unplug from the mains).
■ Never store any objects in your oven which could cause a hazard if the oven
is unintentionally switched on.
■ Take special care when working in the hot oven. Use a dish cloth, oven
gloves or similar.
■ The oven door must close well. In the event of damage to the door sealing,
hinges, sealing surfaces or to the glass pane, do not use the appliance until
it has been repaired and checked by a qualified person.
■ Attention! When opening and closing the oven door, do not reach into the
hinge. Risk of injury!
■ Always close the oven door completely when preparing food in the oven.
■ Keep it at a distance of at least 5 cm from the grill and top heat.
Roasting thermometer
■ Only use the original core temperature probe.
■ Do not jam the cable of the core temperature probe in the oven door.
■ Take probe out of the oven when not being used.
■ Keep it at a distance of at least 5 cm from the grill and top heat.
Disposing of the packaging and the old
appliance
Dispose of the transport packaging in such a way that it does not impact on
the environment.
If the appliance is purchased in Germany, the dealer who sold you the
appliance will dispose of the transport packaging for you. Recycling the
packaging saves raw materials and reduces the amount of waste. Disposed
appliances still contain useful materials. Dispose of your old appliance at a
collection point for recycling useful materials. Before disposing of your old
appliance ensure that it cannot be used any longer. This will prevent misuse.
Initial cleaning
– Remove foreign matter and packaging.
– Before preparing food for the first time, the appliance must be cleaned.
Clean the drip pan, gridiron etc. with a damp cloth and a little detergent.
– Heating the oven.
Close the oven door.
Heat up the oven with top heat/bottom heat at 250 °C for 60 minutes.
Air the kitchen well at the same time.
Setting the clock
The clock must be set before first using the oven or after a loss of power
F
(mains). The oven will not function until the clock is set.
If the clock is not set, the right display “0.00” flashes and the symbols
F
7 and 8 .
Set the clock as follows:
– Hold down the buttons 8 and
7, ”0.00” and the symbols 8
and 7 will illuminate.
–Use thec button to set the
current time of day. This will
appear in the display at right.
– The clock function will start when
the button is released. The
symbols 8 and 7 will
extinguish.
EEB 960.0 19
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Using your oven
Heating-up indicator and mode indicator
Please note the safety instructions on page 19!
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Attention. Risk of overheating! Do not line the oven bottom with
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aluminium foil!
When the oven is in use, it becomes hot. In order to cool the housing,
F
the cooling fan is switched on as soon as the housing heats up. The
cooling fan continues to run until the housing has cooled down - even
after the appliance has been switched off.
The fan noises are normal running noises and not a fault.
Turning the oven on and off
The controls are of the pop-out type and can be countersunk in every
F
setting. They pop out at a slight press of the finger. No settings can be
made while the controls are countersunk.
Selecting the operating mode:
– Turn operating mode switch (upper switch) to the right until
the arrow points at the desired mode.
Selecting the temperature:
– Turn temperature controller (lower switch) to the right untiil
the arrow points at the desired temperature.
The heating-up indicator on the control panel will light up while the appliance
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 mode indicator is on as long as the oven is in use.
Turning the oven light on and off
The oven light is on when the mode selector switch is not depressed. If the
mode selector switch is depressed, the light is off.
The oven light functions 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.
Oven trays
Baking trays:
■ Lift slightly when removing.
After baking trays are placed back into the oven, the sloping edge of the
tray must point towards the oven door.
■ Push the drip pan and baking tray with the two slots right at the back into
the oven.
Turning the oven off:
– Turn both switches to the “0” position.
Symbols and operating modes
Symbol Operating mode intended for
0
!
#
#
$
-
.
*
+
0
Off
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
Bottom heat Prebaking very moist cakes.
Top heat Browning toppings.
Grilling Grilling small portions. Position the pieces of
Large area grill Grilling larger portions such as steaks, fish and
Intensive hot air
convection
Pizza mode Baking bread, pizzas and moist cakes, making
Preheating,
Baking and roasting on one level.
meat in the centre of the roasting rack.
sausages, but also for browning toast dishes
and gratins.
Baking large flat cakes with a dry topping,
(such as a crumble topping).
Intensive roasting of large joints and large
poultry such as goose or turkey.
preserves.
Gridiron:
■ Please ensure that the catches of
the racks always point towards
the back (away from you).
Rack levels:
You have 8 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
possible level.
Telescopic glide-out shelves (acc. no. 601)
are oven rails available as
accessories which replace the side
racks and make working in a hot
oven more easy. Trays or gridirons
are placed on the glide-out shelves.
They can be pulled out singly and
independently of each other.
If your oven is fitted with glide-out
shelves, please read the instructions
enclosed with them.
20 EEB 960.0
Page 6
Fast preheating
Baking pizza
Attention! Do not insert food for roasting or baking into the oven until
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fast preheating is over and the oven has been set to the normal mode of
operation.
With the Pizza mode the empty oven can be preheated in a relatively
F
short time.
– Close oven door.
– Set the oven selector switch to Pizza mode .
– Set the temperature you want. The heating-up indicator comes on.
– As soon as the heating-up indicator goes off, set the mode you want.
– Put the food into the oven.
Baking
Quantities for one baking tin (e.g. cake mix, yeast dough):
Cake mixture
350 g shortening, 270 g sugar, 1 packet vanilla sugar, 6 eggs, 670 g flour,
6 level tsp. baking powder
Yeast dough
670 g flour, 50 g yeast, 1 tsp. sugar, 1/4 l milk, 100 g sugar, 2 eggs,
1 packet vanilla sugar, 100 g margarine
Hot air convection #
No need to preheat the oven - Baking is possible on several levels
F
simultaneously.
Rack levels:
1 tray: 3rd rack level from the bottom
2 trays: 3rd and 6th rack levels from the bottom
■ If you are baking several cakes in baking tins, about 10 to 15 minutes
additional baking time will be needed for each baking tray.
■ Remove the baking trays individually, depending on how well browned the
cakes are.
■ Bake using hot air convection #, at a temperature of 160 °C if there are
no instructions for baking by hot air convection in your recipe.
■ Important: When cakes with a moist fruit topping are being baked, the
development of humidity is particularly high. Bake only one such cake at a
time.
Top heat/bottom heat $
Preheating - baking on one level
F
■ Preheat the oven by pizza mode , and when the temperature has been
reached,
set the oven back to Top heat/bottom heat $
■ Baking tins made of black metal and aluminium are particularly suitable.
Intensive hot air convection 0
No need to preheat the oven - baking on one level
F
■ Only for large flat cakes with a dry topping, such as a crumble topping.
Pizza mode
Baking on one level
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■ for moist cakes
■ for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■ for bread: preheat the oven
Select the Pizza mode at 250 °C.
F
– If you use a pizza stone (special accessory), the pizza gets a particularly
crispy base. Preheating time: at least 30 min.!
Read the instructions enclosed with the pizza stone.
Basic recipe for pizza
375 g of flour, 20 g of yeast, 1/8 l of lukewarm water, 3 tablespoons of olive
oil, salt
Baking pizza on a baking tray
– Make a yeast dough out of the specified ingredients.
– Allow the dough to rise for approx. 30 minutes until it has doubled in size.
– Then knead the dough for a few minutes and allow it to prove for another
15 minutes.
– Preheat the oven in Pizza mode and at a temperature of 250 °C.
– Grease baking tray.
If you are making small round pizzas, insert the baking tray into the oven
now and preheat it as well.
– Roll out the dough, place on a baking tray and form an edge.
– Add any topping you want quickly so that the dough does not become moist.
– Small pizzas: Put topped dough onto the preheated baking tray.
– Place the baking tray in rack level 0.
– Bake for approx. 15 minutes in Pizza mode , at a temperature of 250 °C.
Baking pizzas on the pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the gridiron and insert at rack level 0.
– Preheat the oven in Pizza mode and at a temperature of 250 °C.
– Place the dough onto the floured lifter and add toppings quickly so that the
dough does not become moist. The topped pizza must not lie too long on
the lifter as otherwise the dough no longer slides off.
– When preheating is over, push the pizza off the lifter onto the hot pizza
stone.
– Bake for approx. 15 minutes in Pizza mode , at a temperature of 250 °C.
Tips on the table “Recommended temperatures
for baking”
The table on page 22 contains a selection of cakes etc., the necessary
temperatures, cooking times and rack levels.
■ Temperatures are generally given in ranges as they depend on the
composition of the dough, the quantity and the shape.
■ We recommend you to set the lower temperature value the first time and
only select a higher temperature if necessary, e.g. if you want more
browning or the baking time is too long.
■ If you do not find any specific temperatures for your own recipes, use a
similar cake in the table given as a reference.
■ Height differences of the food can result in different degrees of browning at
the start of the baking process. In this case please do not change the
temperature setting. Differences in browning are offset during the course of
baking.
EEB 960.0 21
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Recommended temperatures for baking
The recommended temperatures for the preferred operating modes have been highlighted. Please note the tips on p. 21!
Type of cake or biscuit
Cake mixture
Ring cake 3 150-160 1 170-180 50-70
Tin cake 3 150-160 1 170-190 50-70
Madeira cake 3 150-160 1 160-180 60-70
Gateaux and flans 3 150-160 1 170-180 40-60
Flan bases 3 170-180 2 180-200 20-30
Fine fruit flans 3 150-160 1 170-180 3 150-160 45-60
Small biscuits 3 150 2 170-180 15-30
Large flat cakes:
with a dry topping 3 150-160 2 180-190 3 0 150-160 30-45
with a moist topping 3 160-170 2 170-180 3 160-170 40-60
Kneaded dough
Flan bases 3 170-180 2 180-200 25-35
Cheese cake 3 140-150 1 160-170 3 140-150 70-90
Small bisquits 3 140-150 2 180-190 15-35
Large flat cakes:
with a dry topping 3 150-160 2 180-190 3 0 150-160 30-45
with a moist topping 3 160-170 2 170-180 3 160-170 40-60
Leavened dough
Ring cake 3 150-160 1 175-180 40-60
Yeast cake 3 150-160 2 175-180 40-50
Rich sweet bread (preheated) 3 150-160 2 175-180 50-70
Small biscuits 3 140-150 2 180-200 12-25
Large flat cakes:
with a dry topping 3 150-160 2 175-180 3 0 150-160 30-45
with a moist topping 3 160-170 2 170-180 3 160-170 40-60
Sponge cake
Gateaux and flans 3 150-160 2 175-180 30-45
Rolls 3 170-180 2 180-200 12-25
Biscuits made with white of egg
Meringue 3 80-90 2 100-120 80-90
Cinnamon stars 3 100-120 2 120-140 15-20
Macaroons 3 100-120 2 120-140 20-40
Other doughs
Puff pastry 3 170-180 2 190-210 15-30
Puff pastry made with leavened
dough
Puff pastry made with curd
cheese
Choux pastry 3 170-180 2 190-210 30-40
Dough made with curd cheese
and oil
Honey cake 3 140-150 2 170-180 30-45
Bread and pizza
Leaven and bread made with
yeast (preheat: 230 °C,
prebake: 10 min., 230°C)
Bread made with yeast/white
bread.
Pretzels (preheat: 230 °C) 3 200 2 220 15-20
Pizza (preheat: 250 °C) 0 250 12-15
Hot air convention # Top heat/bottom heat $
rack level Temperature in °C rack level Temperature in °C rack level Temperature in °C in minutes
3 170-180 2 190-210 30-40
3 160-180 2 180-200 30-40
3 150-160 2 170-180 30-40
2 180 2/3 160 50-65
22003 180 30-50
Intensive hot air convention 0
Pizza mode
Baking time
22 EEB 960.0
Page 8
Recommendations for soufles and gratins
Dish
Pasta Bake 2 170-180 40-60
Lasagne 2 160-180 30-45
Vegetable Gratin 2 180-200 15-30
Browned Baguettes 2 200-220 15-30
Sweet Puddings 2 160-180 40-60
Fish Pies 2 170-180 40-70
Stuffed Vegetables 2 160-180 40-70
Potato Bake 2 160-180 50-80
Hot air convection
Rack level Temperature in °C in minutes
#
Cooking time
Recommendations for frozen prepared meals
Food to be cooked Shelf Oven
function
Frozen pizza (pre-
heat 250 °C)
Chips
(600 - 1000g)
Baguettes 2 Hot air
Fruit flan 2 Hot air # in accordance
0 Pizza function 250 6-9
2Hot air
Temperature in °CTime in minutes
# 180-200 20-30
# in accordance
with the maker’s
instructions
with the maker’s
instructions
in accordance
with the maker’s
instructions
in accordance
with the maker’s
instructions
Roasting on the gridiron
■ You can cook large roasts directly in the drip pan or on the gridiron with
the drip pan inserted underneath (e.g. turkey, goose, 3-4 chickens or
knuckles or pork).
■ Turn the roast after 2/3 of the cooking time unless you are using the hot
air convection mode # .
Roasting in a pan (oven)
Select Intensive hot air convection 0 at 180-200 °C.
F
■ You should roast lean types of meat in the roasting pan with the lid closed
(e.g. roast of veal or marinated beef, braised beef or deep-frozen meat).
The meat remains juicier that way.
■ You can use any type of pan ( stainless steel, enamelled, cast iron or glass)
which does not have plastic or wooden handles.
■ If you use an earthenware cooking pot, study the manufacturer's
instructions.
We recommend the following procedure:
– Rinse out the pan with water or grease it lightly.
– After preparing the meat (adding spices), place it into the pan. Put the lid
on the pan and place the pan onto the rack in the cold oven.
– Select Intensive Hot Air Convection 0 and set the temperature to between
180 and 200 °C.
Prepare the sauces in the usual way.
Recommendations for frying
Frying
Use the drip pan and the gridiron.
F
You can roast very accurately using the core temperature probe. Please
F
read the notes on p. 25.
■ You should only cook meat or fish in the oven if they weigh more than 1 kg.
■ The roasting time depends on the type of meat you are roasting, the quality
and on the thickness of the joint.
To measure the joint, lift it slightly as it collapses under its own weight.
■ The roasting time for meat with a layer of fat can be as much as twice as long
as usual.
■ If you are cooking several small pieces of meat or small poultry in the oven, the
cooking time increases by about 10 min. per piece. The roasting time for a
chicken is, for example, about 60 min., for 2 chickens 65 to 75 minutes.
Be absolutely certain to observe the notes on the rack levels!
F
Rack levels (count from bottom!):
Intensive hot air
convection
0
Hot air convection # Drip pan: rack level 1
Top heat/
bottom heat
$
Drip pan: rack level 0
Gridiron: rack level 1
Gridiron: rack level 2
Drip pan: rack level 1
Gridiron: rack level 2
Type of meat Hot air
convention
#
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
Smoked loin of pork 160 170-190 160-180 8
Shoulder of pork 160 170-190 160-180 12-15
Roast pork with
crackling
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
Top heat/
bottom heat
$
Temperature in °C per cm of the
160 170-190 160-180 12-15
Intensive hot
air convention
0
Roasting time
thickness of the
joint in mins.
*whole chicken 45 - 60 min.
EEB 960.0 23
Page 9
Grilling
Preserving
Always close the oven door when grilling!
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Set the operating mode Grill * for small portions or Large area grill +
F
for large portions.
Set the temperature control to *. Exception: With larger roasts it is
better to select a temperature between 200 and 250°C so that the roast
does not burn.
– Preheat the oven for 5 to 10 min.
– Place the food on the gridiron.
– Push the drip pan into the 1st rack level and the gridiron into the rack level
as per the table.
– Select Grill * or Large area grill + .
– Set temperature control to *.
– Close oven door.
Recommended temperatures for grilling
Dish Rack
level
Pork chops/Escalope 7 10-13 8-10 10-15 10-12
Fillet of pork 6 12-15 8-10 14-16 12-14
Sausages 6 10-12 8-10 15-20 10-15
Shashlik 6 8-10 6-8 18-20 10-12
Rissoles 6 10-12 8-10 10-15 12-14
Beef steak 7 7-9 6-8 10-11 10-12
Slices of liver 7 4-6 3-5 7-8 7-9
Escalope of veal 6 7-10 5-8 9-11 9-12
Veal steak 6 8-108 6-8 10-12 10-12
Mutton chops 7 10-12 8-10 12-14 12-14
Lamb chops 7 10-12 8-10 12-14 12-14
Half a chicken 4 12-15 10-14 16-20 15-18
Fillet of fish 7 8-10 6-8 10-11 10-14
Trout 4 7-10 6-8 11-15 10-14
Toast 6 3-5 3-5 6-7 6-7
Toasted sandwiches 5 8-10 12-14
Grill Large area grill
st
side 2d side 1st side 2d Side
1
in minutes
Attention! During the preserving process a lot of moisture develops in the
=
oven interior owing to the evaporation of water. This moisture emerges
through the ventilator openings and as a result the control panel may
become hot.
Attention! Do not pour water into the drip pan! A lot of steam would
=
emerge from the vapour opening and you could burn yourself on it!
Attention! Do not use jars with twist-off® lids if the latter have been
=
already in use. The jars could otherwise smash under certain
circumstances!
Conventional preservative jars with a rubber ring and glass lid or standard
F
jars with a twist-off
Metal cans are unsuitable.
Select Pizza mode .
F
■ Only use fresh food and prepare according to the usual recipes. Only use fresh
food and prepare according to the usual recipes.
■ Prepare no more than 8 preserving jars with a capacity of 1 litre at one time.
■ Only use jars of the same height and fill 3/4 full with the same contents.
■ The jars should not touch each other.
– Place the drip pan on the 1st rack level from the bottom.
– Set 2 cups with water in the drip pan.
– Select Pizza mode at 160 °C and observe preserving process.
After 10 to 20 minutes (jars with a capacity of 1 l) the liquid in the jars will
start to bubble, usually in the jar on the front right first.
Fruits
– Then switch off the oven and keep the jars in the closed oven for another
30 min. (approx. 15 min. if preserving very sensitive fruit such as
strawberries.)
Vegetables and meat
– When the liquid starts to bubble, turn the oven down to 100 °C and
continue to heat for a further 60 to 90 minutes.
– Then switch off the oven and keep the jars in the closed oven for another
30 min.
®
lid (only with new lid) are suitable.
Defrosting
Set the operating mode to Hot air convection # at 150 °C.
F
■ Remove the frozen food from the packing, place it in a dish and insert into
the oven with the rack on the 3rd rack level from the bottom.
24 EEB 960.0
Page 10
The core temperature probe
The core temperature probe measures the temperature inside the food. When
the core temperature has reached a certain value, the roast is done just right:
Not too dry and not too bloody, roasted just right.
Once the preset core temperature is reached, the oven automatically switches
off. Neither cooking duration nur cooking time end can be set while the probe
is inserted.
We highly recommend using the core temperature probe when preparing
F
roasts whose core temperature must not exceed a certain value (for
example roast beef).
The table “Recommended core temperatures” provides the data for the
individual meals.
Please observe the following:
■ Insert the tip of the core temperature probe horizontally from the side right
into the centre of the food.
■ Always insert the core temperature probe 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, take care not to touch any bones when inserting the
core temperature probe.
How to use the core temperature probe
– Place the prepared roast with the core temperature probe inserted in the
oven.
– Insert the plug of the core temperature probe into the jack at the top right
of the oven side wall.
– Close the oven door and set the core temperature function.
Setting core temperature function
After reaching the desired core temperature the oven automatically
shuts off.
An acoustic signal sounds. The temperature value in the display flashes.
– 3 is pressed to turn the signal off.
– Turning off mode type and oven temperature.
– Press the 3 button again to return the unit to normal operation.
The core temperature function is deactivated as soon as the roasting
F
thermometer is removed from the socket.
Recommended core temperatures
Dish Core temperature in °C
Beef
Roast beef/Fillet of beef, rare 40-45
Roast beef/Fillet of beef, medium 50-55
Roast beef/Fillet of beef, well done 60-65
Joint of beef 80-85
Pork
Loin of pork 65-70
Roast pork/ham 80-85
Neck, knuckle of pork 80-85
Chop, saddle 75-80
Chop without the bone 70
Smoked loin of pork 65-70
Meat loaf 70-75
Veal
Roast veal 70-75
Roast veal stuffed with kidneys 75-80
Knuckle of veal 80-85
Game
Meat of game 75-80
Saddle 60-70
Fillet of game, rare 40-45
Fillet of game, medium 50-55
Fillet of game, well done 60-65
The core temperature function is controlled by the electronic timer. Plugging
the roasting thermometer into the socket inside the oven chamber activates
the core temperature function.
In the temperature indicator (at left in timer display) the recommended
Lamb 80-85
Stuffed joint 70-75
Poultry 85-90
Fish 70-80
temperature of 60 C appears and the 3 symbol is illuminated.
–Hold down 3 to confirm the
recommended temperature
or use c to set the desired temperature
(target temperature).
– Release 3 and the current core
temperature is shown in the display.
– Selecting mode type and temperature.
EEB 960.0 25
Page 11
Electronic timer
You can use the timer to control the cooking duration for all modes. The
selected modes can be automatically turned on and off by the timer. The
roasting thermometer provides precise control of the cooking process by
monitoring the core temperature. In addition the timer has an alarm function
for reminders.
Display:
1 Alarm clock function, core
temperature
2 Time of day/roasting duration/
end
Select:
3 Roasting thermometer
4 Alarm
7 Oven roasting time
8 Oven roasting end
Set:
c For all functions
Setting time of day
– Hold down the buttons 7 and 8 .
–Use the c button to set the current
time. This appears in the right display.
Set short-time alarm
The alarm does not have any turn-off function for the oven functions. It is used
only as a reminder.
The short-time alarm can also be used while the roasting thermometer
F
is in use. The alarm time is not shown in the display, rather only the 4
symbol.
– 4 Hold down and the 4 symbol
illuminates.
–Use c to set the time; the set time
appears in the left display.
– 4 is then released to immediately start
the timer. Shown is time remaining.
An acoustic signal is generated when the time has elapsed. Press the 4
symbol to clear the display.
– 4 is pressed to turn the signal off.
Automatic shut-off
Setting cooking time:
– 7 is held down, using c to set the
desired cooking time.
– 7 is released.
Automatic mode starts, the display
shows 7 and ”AUTO”.
– Select mode and temperature.
The oven automatically switches off as soon as the set cooking time
has elapsed.
An acoustic signal is generated. The symbol 8 and the ”AUTO” text flash.
– To turn the signal off, press the 8.
– Resetting mode and temperature.
– Press the 8 button again to return the unit to normal operation.
If the oven is reset to normal operation without first turning off the mode
F
and temperature, the oven continues to function as set.
Automatic turn-on and shut-off
The oven automatically turns itself on at the start time and off at the desired
shut-off time. The start time is calculated from the entered cooking time.
Setting cooking time:
– 7 is held down while using c to enter
the desired cooking time.
– 7 is released. The display shows 7
and ”AUTO”.
Setting end of cooking time:
– 8 is held down while using c to enter
the desired shut-off time.
– 8 is released.
The display shows 7, 8 and ”AUTO”.
– Selecting mode and temperature.
The oven automatically switches on at the
calculated start time.
The oven automatically shuts off at the end of the cooking time.
An acoustic signal is generated. The symbol 8 and the text ”AUTO” flash.
– Hold down the 8 button to turn off the signal.
– Turn off the mode and temperature again.
– Press the 8 button again to return the unit to normal operation.
Setting core temperature function
Please see chapter ”The core temperature probe” on p. 25 before using
F
the roasting thermometer.
The temperature indicator (left side in the timer display) shows the
recommended temperature of 60 °C and the symbols 3 is illuminated.
– 3 is held down to confirm the
recommended temperature
or use c to set the desired temperature
(target temperature).
– 3 is released to display the current core
temperature.
– Select mode and temperature, and the oven will start immediately.
The oven automatically turns off once the prescribed core temperature
is reached.
An acoustic signal is generated. The temperature value in the display flashes.
– 3 is pressed to turn the signal off.
– Turn mode and oven temperature back off.
– Press 3 again to return the unit to normal operation.
26 EEB 960.0
Page 12
Cleaning and care
■ Make sure that the appliance and the control panel have cooled down
completely before cleaning!
■ Do not use any abrasive or aggressive cleaning or scouring agents such as
steel wool, soap-impregnated steel wool, metal or plastic sponges or similar
agents with an abrasive surface.
■ Do not use any cleaning agents with a bleaching effect or containing
chlorine.
■ Alkaline cleaning agents and oven sprays can damage the surfaces
(particularly aluminium). Only use neutral cleaners or washing-up liquids for
cleaning the cooker.
Usually it is sufficient to clean the appliance with a damp cloth and a little
washing-up liquid each time you use it. Wipe dry afterwards.
■ After cleaning make sure that all the cleaning agent has been thoroughly
removed.
■ Remove any deposits of calcium or any spots of grease, starch or egg-white
as soon as possible. If this is neglected, corrosion can develop under these
deposits on stainless steel surfaces due to the lack of oxygen.
Oven
From time to time the oven needs to be cleaned thoroughly.
Removing the oven door
– Open the oven door as wide as it will go.
– Fold up the clamps on the door hinges.
Removing the side racks
– Loosen the screws.
– Remove the slot-in racks.
Folding heating element (top heat/grill) down
– Open lock and fold heating element down.
– Take hold of the oven door on the both sides and close it slowly. When the
oven door is about half-closed, the hinges will fall out of the catches.
The oven door can now be removed.
Folding up:
Folding heating element up
– Fold heating element up and close again with the lock.
Installing side racks
– Insert side racks and tighten down in front.
Reassembling the oven door
– Take hold of the oven door on both sides and push the hinges into the
relevant holes on the oven.
– Slowly open the oven door full.
– Fold down the clamps on the door hinges.
– Close oven door.
Regenerating the ökotherm® catalyst
– Heat the empty oven by Intensive hot air convection 0 and at 275 °C for
60 min.
EEB 960.0 27
Page 13
What to do if trouble occurs...
Installation instructions for fitter
Repairs may only be carried out by a qualified technician!
=
You can deal with some problems that occur yourself. First check whether
there has been any operating error. Repairs during the guarantee period are
not free of charge, when they are caused by operating errors or nonobservance of the following instructions:
Fault Cause Remedy
Clock flashes “0.00” and
oven does not function.
Not possible to switch off
the oven.
Oven does not heat up. Fuse defective. Check and replace fuse, if
Oven light no longer works. Lighting defective. Ask customer service about
Mode display or heating-up
display does not light up.
Glass of oven door broken. Switch off the appliance,
Strong smells from oven in
spite of ökotherm
catalyst.
Strong vinegar smell when
preparing.
Fruit juice or protein stains
on enamelled parts.
®
-
Clock is not set –
occurs at startup or
after power
interruption.
Electronic component
defective.
Oven temperature
control or function
switch has not been
switched on.
Lighting defective. Have customer service
®
ökotherm
must be regenerated.
Sour doughs, yeast
doughs, dishes with
alcohol.
Moist cake or meat
juices.
-catalyst
Set clock. (p. 19)
Disconnect fuse, call the
service centre.
nessesary.
Set oven temperature control
or function switch as
required.
changing the light bulb.
replace lamp.
call customer service.
Heat the empty oven by
intensive hot air convection
at 275 °C for 60 min.
Unavoidable odours.
Harmless changes in the
enamel, cannot be remedied.
■ Only KÜPPERSBUSCH built-in cookers were designed and tested for use
above a Küppersbusch fitted oven. No other cookers may be used.
■ Statutory regulations and the connection specifications issued by the local
power apply company must be strictly observed.
■ When carrying out repairs the unit must be disconnected from the mains
(switch off the fuse or unplug from the mains).
■ It must not be possible to touch components which are insulated under
operating conditions.
■ The earth wire must be so long that if the mains lead cleat fails, the live
wires of the connecting cable are subjected to tension before the earth wire.
■ The unit is ready to plug in and may be connected only to a properly installed
protected socket. Installing and wiring a socket or replacing the connection
cable should only be performed by an electrician and in observance of the
relevant regulations. If the socket is too far away to reach from the installation
location, safety regulations require that an all-pol isolator with a contact
opening of at least 3 mm be used on the installation side.
■ The socket for plugging in the unit must be outside the installation space.
■ If you install the EEB 960.0 flush-left into the corner of an L-shaped divided
kitchen, you must maintain a distance of at least 15 cm to the left or the
corner!
■ Based on test determinataions for heating the device corresponds to
Protection Class Y.
■ Built-in kitchen fixtures must be temperature resistant to 100 °C. This
applies especially to veneers, plastic coatings, adhesives and varnishes.
Adjacent cabinetry front must be temperature resistant to at least 70 °C.
■ The unit must be installed absolutely horizontal on a level, solid base. The
base must not be allowed to sag.
■ If the cupboard element is not attached to the way, screw on using an
ordinary bracket.
Installation dimensions
Rating label
The rating label for the oven is located
on the right-hand side strip and is visible
when the oven door is open.
Always indicate the data provided on the rating label when calling in customer
service or ordering spare parts.
– Make a note of this information in case you have to consult our customer
service:
Production-no.:
Model designation oven:
28 EEB 960.0
Page 14
Electrics
Connection is via the mains plug into a wall socket.
Total rating at 230 V: 3.5 kW,
at 235 V: 3.6 kW
Electrical connection 230 - 240 V, 50 Hz
Fuse current 16 A
Installation in a fitted kitchen
The included clips are installed on both sides of the unit; these clips snap into
mounted support brackets in the cupboard element. The support brackets are
supplied with the unit. They must be mounted before installing the unit on
both cabinet inner sides as shown in the following illustrations:
– Place the support bracket
280 mm from the bottom edge
of the cabinet with the raised
parts towards the cabinet, mark
and drill the rear holes (1).
– Slide support bracket so that the
front holes lie over the drilled
holes.
– Use screws supplied to fasten
the support bracket to the
cabinet.
– Screw clips to the side walls.
– Insert power plug and slide unit
into cabinet opening into it snaps into place. Be careful not to pinch the
power cable! The cable is not permitted to come into contact with the back
or floor of the unit once it is installed.
EEB 960.0 29
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