Kuppersbusch EEBD 6600.2E Operating Instructions 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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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 1 to 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.
1
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 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
1
andBrussels sprouts 100 no 25–30
Sauerkraut, raw 100 no 40–70
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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
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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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 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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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
Sirloin of beef, roast beef + 200–210 yes 53–58 40–50
2
1
and
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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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 2½–4½ 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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