User’s guide
EEB 9600.0
1
1
32I
24
07
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Safety instructions
■
Be sure your appliance is properly installed and grounded by a
qualified technician.
be stored in an oven or near surface units.
■
■
Do not use water on grease fires. Smother fire or flame or use dry
chemical or foam-type extinguisher.
■
WARNING! To reduce the risk of tipping of the appliance, the appliance
must be secured by properly installed anti-tip devices. Check after
installation that the fastening clips have clicked into their seatings in
the recess fixtures properly and that the appliance cannot be moved.
The oven door must close well. In the event of damage to the hinges
or to the glass pane, do not use the appliance until it's been repaired
and checked by a qualified professional.
■
KÜPPERSBUSCH built-in ovens may only be connected to the
corresponding KÜPPERSBUSCH built-in cook tops by a qualified and
authorized technician. Only qualified personnel should perform
installations and repairs on electrical appliances. Do not repair or
replace any part of the appliance unless specifically recommended in
this manual. Do not put your safety at risk.
■
If the door sealing is damaged, it must be replaced. The oven must
not be used with damaged door sealing.
■
■
■
■
■
■
■
Keep the oven vent ducts unobstructed.
Always be sure to close the oven door completely.
Keep a distance of at least 5 cm (2 inches) from the grill and top heat.
Only use the original roasting thermometer.
■
Do not operate the appliance until it has been properly installed
within cabinetry.
Do not jam the cable of the roasting thermometer in the oven door.
Take roasting thermometer out of the oven when not being used.
■ Do not leave children alone! Children should not be left alone or un-
attended in area where appliance is in use. They should never be
allowed to sit or stand on any part of the appliance.
Keep it at a distance of at least 5 cm (2 inches) from the grill and
top heat.
■
The surfaces of the oven door and the appliance are hot when in
operation. Do not let children in, on or around the appliance or its
controls!
Before using the oven the first time
Disposing of the packaging and the old appliance
■
■
Never use your appliance for warming or heating the room.
Make sure connection cables for electrical devices are not jammed
in the oven door.
Be sure to dispose of the transport packaging properly. Disposal should not
have a negative impact on the environment. Recycling the packaging saves
raw materials and reduces the amount of waste.
■
■
WARNING! Never use steam and/or pressure cleaning machines to
clean the oven! This can damage the unit and increase the risk of
personal injury.
Be sure to dispose of your old appliance properly, as well. Even if it can no
longer be used, it still contains useful materials. Before discarding an old ap-
pliance, disconnect the power cord and remove the door to prevent it from
becoming a hazard.
The appliance is intended for residential use only. Use for any other
purpose is at the owner’s risk and could be dangerous. The manu-
facturer cannot be held responsible for damage caused by improper
use of this appliance.
■
■
When performing repairs and replacing oven light bulbs, be sure to
disconnect the power supply by either removing the plug or manually
“tripping” the circuit breaker.
Setting the clock
The oven will not function until the clock is set.
F
Do not store objects in your oven that could become a hazard if the
oven is unintentionally turned on.
The clock must be set before the oven is used and whenever power has been
disconnected to the appliance. If the clock needs to be set, you will see “0.00”
flashing in the display.
■ CAUTION! Items of interest to children should not be stored in cabinets
above a cooktop. A child can be seriously injured by climbing on a cooktop
to reach items.
– Use “+” and “-” to set the right
time. It takes approximately three
seconds for the time to be accepted
and to stop the display from blink-
ing.
■
Do not heat unopened food containers. Build-up of pressure may
cause container to burst and result in injury.
■
Heat resistant oven mitts/gloves are recommended when placing
items in the oven, turning them, or removing them from the oven.
The top heating element and oven racks can become very hot and
cause burns, even though they are dark in color.
Initial cleaning
■
■
■
■
Use only dry potholders. Moist or damp potholders on hot surfaces
may result in burns from steam. Do not let potholder touch hot heat-
ing elements. Do not use a towel or other bulky cloth.
– Remove labels, accessories and packaging from the oven.
– Clean the appliance before preparing food for the first time. Clean the drip
pan, oven rack etc. with a damp cloth and a solution of warm water and a
non-abrasive detergent. Dry the interior with a soft cloth.
Always place oven racks in desired location while oven is cool. If rack
must be moved while oven is hot, do not let potholder contact hot
heating element in the oven.
– Heating the oven
Close the oven door.
Heat up the oven with top heat/bottom heat at 480 °F/250 °C for 60 min-
utes.
Be careful when opening the oven door when the oven is hot. Don't
position yourself directly in front of the oven door. Allow hot air or
steam to escape before placing or removing food.
Make sure that the room is well ventilated.
Wear proper apparel. Loose-fitting or hanging garments should not
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Your appliance at a glance
Accessories supplied:
Oven rack
2 Baking trays, enamel
Drip pan (enamel)
1 Oven door
2 Rack levels
Roasting thermometer
3 Hot air fan
4 Fold-down grill (top heat and grill)
5 Socket for roasting thermometer
6 Timer display
Accessories available:
Maxi pizza stone (acc. No. 146)
Telescopic glide-out shelves (acc. No. 601)
7 Control panel
for the telescopic glide-out shelves:
8 Timer sensor buttons
9 Mode indicator
Oven rack, depressed, i.e. for large poultry (acc. No. 752)
Glass drip pan, suitable only for accessory No. 752 (acc. No. 753)
10 Mode selector
11 Heating-up indicator
12 Temperature control
4
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Using your oven
General
Turning the oven on and off
The controls are “pop out” in nature and can be locked in every setting.
They pop out with a slight press of the finger. No settings can be made
while the controls are locked.
Please note the safety instructions on page 3!
F
[
[
Attention! Risk of overheating! Do not cover the bottom of the oven
with aluminum foil, or place any kind of pot or pan directly on it. This can
cause heat to build up and it can damage the enamel.
Selecting the operating mode:
When the oven is in use, it becomes hot. In order to cool the housing,
– Turn mode selector (upper switch) to the right until the arrow
points at the desired mode.
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.
Selecting the temperature:
– Turn temperature controller (lower switch) to the right until the
arrow points at the desired temperature.
If you are preparing a dish with alcohol or yeast as an ingredient, and
F
are using Hot air convection, Intensive hot air convection or Pizza Mode,
there will be a noticeable vinegar odor. If you find the odor disturbing,
use Top/Bottom Heat or another alternate mode.
The oven heats up and the heating-up indicator lights up.
Turning the oven off:
– Turn both switches to the “0” position.
Symbols and operating modes
Oven trays to use with rack levels
Switch symbol Operating mode intended for
If you use telescopic glide-out shelves (acc. no. 601) please note the
instructions on page 10.
F
Off
0
Lighting
!
#
Baking trays:
■ Lift slightly when removing.
Place the baking trays back into the oven, with the sloping edge pointing
toward the oven door.
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.
#
■ Push the drip pan and baking tray with the two slots right at the back into
Top heat/Bottom Preheating,
the oven.
$
heat
baking and roasting on one level
Prebaking very moist cake
Browning toppings
Oven rack:
Bottom heat
Top heat
Grilling
-
■ Make sure the catches of the
racks always point towards the
back (away from you).
.
Grilling small portions. Position the pieces of
meat in the center of the oven rack.
*
Large area grill
Grilling larger portions such as steaks, fish and
sausages, but also for browning toast dishes
and gratins.
+
Rack levels
If you use telescopic glide-out shelves (acc. no. 601) please note the
instructions on page 10!
F
Intensive hot air Baking large flat cakes with a dry topping (such
convection
0
as a crumble topping), intensive roasting of
large poultry like turkey.
There are eight 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.
Pizza mode
Baking bread, pizzas and moist cakes, making
preserves.
Side racks:
Rack level 0 is the lowest level
possible.
Heating-up indicator and mode indicator
The heating-up indicator on the control panel will light up while the
appliance is heating up and will go out as soon as it reaches the set
temperature. It also comes on during operation when the oven is heated to
maintain the temperature you want.
Telescopic glide-out shelves (acc.-no.601)
The mode indicator is on as long as the oven is in use.
These are oven rails that are avail-
able as accessories. They replace
the side racks and make it easier to
work in a hot oven.
Trays or oven racks are placed on
the glide-out shelves. They can be
pulled out separately and indepen-
dently of each other. If your oven is
fitted with glide-out shelves, please
read the instructions on page 10.
Turning the oven light on and off
The oven lighting stays on when the operating mode switch is up – except on
position “0”. The light stays off when the mode switch is depressed.
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.
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How to use your oven
The rack level indicated in the following sections are optimal for the side
racks. When using the telescopic glide-out shelves in your oven, you’ll get
the best results by following the indications for the rack levels on page 10.
F
Recommended Roasting Temperatures
The recommended temperatures for the preferred operating modes have
been highlighted.
Fast preheating
Type of meat
Hot air
Top heat/
Intensive hot Roasting time
convention bottom heat air convention
Do not put food for roasting or baking into the oven until fast preheating
is over and the oven has been set to the normal mode of operation.
F
#
$
0
Temperature in °F
per cm of the
thickness of the
joint in mins.
An empty oven can be preheated relatively quickly on the Pizza mode
.
F
– Close the oven door.
– Set the mode selector switch to Pizza mode .
– Set the temperature you want. The heating-up indicator will come on.
– As soon as the heating-up indicator goes off, select your desired mode.
– Put the food into the oven.
Joint of beef
Roast beef
Fillet
320
355
355
320
320
320
320
320
340-375
390-430
390-430
340-375
340-375
340-375
340-375
340-375
18
8-10
8
355-390
355-390
320-355
320-355
320-355
320-355
320-355
Veal
12
Roast pork
Smoked loin of pork
Shoulder of pork
12-15
8
Roasting
12-15
12-15
Use the drip pan and the oven rack.
Roast pork with
crackling
F
F
You can roast very accurately using the roasting thermometer. Please
read the notes on p. 13.
Game
320
355
340-375
390-430
340-375
340-375
340-375
355-390
390-430
390-430
15
8-10
15
12
12
8*
■ Only cook meat or fish in the oven if it weighs more than 2 lbs.
Fillet of game
Mutton
Duck
355-390
300-320
320
■ The roasting time is determined by the type of meat you are roasting, the
quality of the meat, and the thickness of the joint. To measure the joint, lift
it slightly as it collapses under its own weight.
320-355
320-355
320-355
320-355
Goose
320
■ If the meat you are roasting has a layer of fat, cook it twice as long.
Chicken
Turkey
Fish
320
■ If you are cooking several small pieces of meat or small poultry in the oven,
increase the cooking time by about 10 minutes per piece. Roast a single
chicken for about an hour, roast two chickens 65-75 minutes.
320
12
8
320
*whole chicken 45 - 60 min.
Be sure to follow the instructions about rack levels!
F
Type of meat
Hot air
Top heat/
Intensive hot Roasting time
Rack levels (count from bottom!):
convention bottom heat air convention
#
$
0
Intensive hot air
convection 0
Drip pan: rack level 0, oven rack: rack level 1
Temperature in °C
per cm of the
thickness of the
joint in mins.
Hot air convection #
Drip pan: rack level 1, oven rack: rack level 2
Top heat/bottom heat $ Drip pan: rack level 1, oven rack: rack level 2
Joint of beef
Roast beef
Fillet
160
180
180
160
160
160
160
160
170-190
200-220
200-220
170-190
170-190
170-190
170-190
170-190
18
8-10
8
180-200
180-200
160-180
160-180
160-180
160-180
160-180
Roasting on the oven rack
■ Cook large roasts directly in the drip pan or on the oven rack with the drip
pan inserted underneath (i.e. turkey, 3-4 chickens).
Veal
12
Roast pork
Smoked loin of pork
Shoulder of pork
12-15
8
■ Turn the roast after 2/3 of the cooking time unless you are using the Hot
air convection mode # .
12-15
12-15
Roasting in a pan (oven)
Roast pork with
crackling
Select Intensive hot air convection 0 at 350-400 °F / 180-200 °C.
F
■ Roast lean meats in the roasting pan with the lid closed (i.e. veal roast,
marinated beef, braised beef or frozen meat). The meat remains juicier that
way.
Game
160
180
170-190
200-220
170-190
170-190
170-190
180-200
200-220
200-220
15
8-10
15
12
12
8*
Fillet of game
Lamb
180-200
150-160
160
■ Use any kind of pan (stainless steel, enameled, cast iron or glass) that
doesn't have plastic or wooden handles.
Duck
160-180
160-180
160-180
160-180
Goose
160
■ If you use an earthenware cooking pot, follow the manufacturer's instruc-
tions.
Chicken
Turkey
Fish
160
160
12
8
The following procedure is recommended:
160
– Rinse out the pan with water or grease it lightly.
*whole chicken 45 - 60 min.
– Prepare the meat with desired spices and place it into the pan. Put the lid
on the pan and place the pan on the rack in the cold oven.
– Select Intensive hot air convection 0 and set the temperature to between
350-400 °F / 180-200 °C.
6
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■ Only for large flat cakes with a dry topping, such as a crumble topping.
Recommendations for souffles and gratins
Pizza mode
Dish
Baking on one level
Hot air convection #
Cooking time
in minutes
40-60
F
■ for moist cakes
Rack level
Temperature
■ for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■ for bread: preheat the oven
Pasta Bake
2
2
2
2
2
2
2
340-355 °F / 170-180 °C
320-355 °F / 160-180 °C
355-390 °F / 180-200 °C
390-430 °F / 200-220 °C
320-355 °F / 160-180 °C
320-355 °F / 160-180 °C
320-355 °F / 160-180 °C
Lasagne
30-45
Vegetable Gratin
Browned Baguettes
Sweet Puddings
Stuffed Vegetables
Potato Bake
15-30
Baking pizza
15-30
40-60
Select the Pizza mode at 480 °F / 250 °C.
F
40-70
– If you use a pizza stone (special accessory), the pizza will have a very crispy
base. Preheating time: at least 30 minutes.
50-80
Read the instructions enclosed with the pizza stone.
Recommendations for frozen prepared meals
Basic recipe for pizza dough
4 1/4 cups of flour, 20 g of yeast, 1 1/2 cups of lukewarm water,
3 tablespoons of olive oil, 2 teaspoons of salt, 2 teaspoons of sugar.
Food to be cooked Shelf Oven function Temperature Time in minutes
Frozen pizza
0
Pizza function
480 °F
250 °C
6-9
Baking pizza on a baking tray
(preheat 250 °C)
– Make a yeast dough out of the specified ingredients.
Chips
2
2
Hot air #
355-390 °F
180-200 °C
20-30
follow
(600 - 1000g)
– Allow the dough to rise for approx. 30 minutes until it has doubled in size.
– Knead the dough for a few minutes and allow it to rise for another 15 min.
– Preheat the oven in Pizza mode at a temperature of 480 °F / 250 °C.
Baguettes
Hot air #
follow
manufacturer’s manufacturer’s in-
instructions
structions
Fruit flan
2
Hot air #
follow
follow
– Grease the baking tray. If you are making small round pizzas, insert the
baking tray into the oven and preheat.
manufacturer’s manufacturer’s in-
instructions
structions
– Roll out the dough, place on a baking tray and form an edge.
– Add your desired toppings quickly so the dough doesn’t get moist.
– Small pizzas: put dough with topping on the preheated baking tray.
– Place the baking tray in rack level 0.
Baking
Quantities for one baking tray (i.e. cake mix, yeast dough):
Cake mixture
– Bake for approx. 15 minutes in Pizza mode , at 480 °F / 250 °C.
Baking pizzas on the pizza stone
– Prepare the pizza dough as described above.
350 g shortening, 270 g sugar, 1 vanilla sugar, 6 eggs, 670 g flour, 6 level
tsp. baking powder
Yeast dough
– Place the pizza stone on the oven rack and insert at rack level 0.
– Preheat the oven in Pizza mode at a temperature of 480 °F / 250 °C
670 g flour, 50 g yeast, 1 tsp. sugar, 1/4 l milk, 100 g sugar, 2 eggs,
1 vanilla sugar, 100 g margarine.
– Dust the lifter with flour before placing the dough on top. Add toppings
quickly so the dough doesn’t become moist. Don’t leave the pizza on the
lifter for too long, or the dough won’t slide off.
Hot air convection #
No need to preheat the oven - you can bake on several levels
simultaneously.
F
– 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 480 °F
/ 250 °C.
Rack levels:
1 tray:
2 trays:
3rd rack level from the bottom
3rd and 6th rack levels from the bottom
Tips on the table “Recommended temperatures
for baking”
■ If you are baking several cakes in baking pans, add 10- 15 minutes baking
time for each pan.
■ Remove the baking pans individually, depending on how well browned the
cakes are.
The table on page 8 contains a selection of baked items, the necessary
temperatures, cooking times and rack levels.
■ If your recipe doesn’t provide instructions for baking by hot air convection,
bake using hot air convection # , at a temperature of 320 ° F / 160 °C.
■ Temperatures are generally given in ranges as they are dependent upon the
composition, quality and shape of the dough.
■ Important: When baking cakes with a moist fruit topping, the development
of humidity will be high. Only bake one cake at a time.
■ Begin with the lower temperature value the first time and only select a
higher temperature if necessary – i.e. if you want more browning or the
baking time is too long.
Top/Bottom heat $
Preheating - baking on one level
■ If you don’t find any specified temperatures in your own recipes, refer to
the table and use a similar cake as a reference.
F
■ Preheat the oven by Pizza mode , and when the temperature has been
reached, set the oven back to Top/Bottom heat $ .
■ Food with different heights can result in different degrees of browning at the
beginning of the baking process. Don’t change the temperature setting. Brown-
ing will even out during the course of baking.
■ Baking pans made of black metal and aluminium are recommended.
Intensive hot air convection 0
No need to preheat the oven - baking on one level
F
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Recommended temperatures for baking
The recommended temperatures for the preferred operating modes have been highlighted. Please refer to the tips on p. 7!
Intensive hot air convention 0
Baking
time
Hot air convention #
Top heat/bottom heat $
Pizza mode
Type of cake or biscuit
rack
level
Temperature
rack
level
Temperature
rack
level
Temperature
in
minutes
Cake mixture
Ring cake
3
3
3
3
3
3
3
300-320 °F 150-160 °C
300-320 °F 150-160 °C
300-320 °F 150-160 °C
300-320 °F 150-160 °C
340-355 °F 170-180 °C
300-320 °F 150-160 °C
1
1
1
1
2
1
2
340-355 °F 170-180 °C
340-375 °F 170-190 °C
320-355 °F 160-180 °C
340-355 °F 170-180 °C
355-390 °F 180-200 °C
340-355 °F 170-180 °C
340-355 °F 170-180 °C
50-70
50-70
60-70
40-60
20-30
Tin cake
Madeira cake
Gateaux and flans
Flan bases
Fine fruit flans
Small biscuits
3
300-320 °F
150-160 °C 45-60
300 °F
150 °C
15-30
Large flat cakes:
with a dry topping
with a moist topping
Kneaded dough
Flan bases
3
3
300-320 °F 150-160 °C
2
2
355-375 °F 180-190 °C
3
3
0 300-320 °F 0 150-160 °C 30-45
320-340 °F 160-170 °C
340-355 °F 170-180 °C
320-340 °F
160-170 °C 40-60
3
3
3
340-355 °F 170-180 °C
285-300 °F 140-150 °C
285-300 °F 140-150 °C
2
1
2
355-390 °F 180-200 °C
320-340 °F 160-170 °C
355-375 °F 180-190 °C
25-35
140-150 °C 70-90
15-35
Cheese cake
3
285-300 °F
Small bisquits
Large flat cakes:
with a dry topping
with a moist topping
Leavened dough
Ring cake
3
3
300-320 °F 150-160 °C
2
2
355-375 °F 180-190 °C
3
3
0 300-320 °F 0 150-160 °C 30-45
320-340 °F 160-170 °C
340-355 °F 170-180 °C
320-340 °F
160-170 °C 30-50
3
3
3
3
300-320 °F 150-160 °C
300-320 °F 150-160 °C
300-320 °F 150-160 °C
285-300 °F 140-150 °C
1
2
2
2
350-355 °F 175-180 °C
350-355 °F 175-180 °C
350-355 °F 175-180 °C
355-390 °F 180-200 °C
40-60
40-50
50-70
12-25
Yeast cake
Rich sweet bread (preheated)
Small biscuits
Large flat cakes:
with a dry topping
with a moist topping
Sponge cake
3
300-320 °F 150-160 °C
2
350-355 °F 175-180 °C
3
3
0 300-320 °F 0 150-160 °C 30-45
3
320-340 °F 160-170 °C
2
340-355 °F 170-180 °C
320-340 °F
160-170 °C 40-60
Gateaux and flans
Rolls
3
3
300-320 °F 150-160 °C
2
2
350-355 °F 175-180 °C
355-390 °F 180-200 °C
30-45
12-25
340-355 °F 170-180 °C
Biscuits made with white of egg
Meringue
3
3
3
175-195 °F
80-90 °C
2
2
2
210-250 °F 100-120 °C
250-285 °F 120-140 °C
250-285 °F 120-140 °C
80-90
15-20
20-40
Cinnamon stars
Macaroons
210-250 °F 100-120 °C
210-250 °F 100-120 °C
Other doughs
Puff pastry
3
3
340-355 °F 170-180 °C
340-355 °F 170-180 °C
2
2
375-410 °F 190-210 °C
15-30
30-40
Puff pastry made with leavened
dough
375-410 °F 190-210 °C
Puff pastry made with curd cheese
3
3
3
320-355 °F 160-180 °C
340-355 °F 170-180 °C
300-320 °F 150-160 °C
2
2
2
355-390 °F 180-200 °C
375-410 °F 190-210 °C
340-355 °F 170-180 °C
30-40
30-40
30-40
Choux pastry
Dough made with curd cheese and
oil
Honey cake
3
2
285-300 °F 140-150 °C
2
340-355 °F 170-180 °C
30-45
Bread and pizza
Leaven and bread made with yeast
(preheat: 445 °F/230 °C, preb-
ake: 10 min., 445 °F/230 °C)
2
355 °F
180 °C
2/3
3
50-65
320 °F
160 °C
Bread made with yeast/white
bread.
2
2
390 °F
430 °F
200 °C
355 °F
180 °C
30-50
Pretzels (preheat: 445 °F/230 °C)
390 °F
200 °C
220 °C
15-20
Pizza (preheat: 480 °F250 °C)
0
480 °F
250 °C
12-15
8
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Grilling
Preserving
Always close the oven door when grilling!
Attention! During the preserving process a lot of moisture develops in the
oven interior due to water evaporation. This moisture escapes through the
ventilator openings and can cause the control panel to heat up.
[
F
[
Set the operating mode Grill * for small portions or Large area grill +
for large portions.
Set the temperature control to *. Exception: When grilling larger
roasts, select a temperature between 400-475°F / 200-250 °C to pre-
vent burning.
Attention! Don’t pour water into the drip pan! Steam can escape and you
could burn yourself.
Attention! Don’t use jars with twist-off® lids if they have already been
used. The jars could explode!
[
[
F
– Preheat the oven for 5-10 minutes.
– Put the food on the oven rack.
– Push the drip pan into the 2nd or 3rd rack level and the oven rack into the
rack level as specified in the chart.
Use conventional preservative jars with a rubber ring and glass lid or
standard jars with a twist-off® lid (only with new lid). Don’t use metal
cans.
Select Pizza mode .
– Select Grill * or Large area grill + .
– Set temperature control to * .
– Close the oven door.
F
■ Only use fresh food and follow a recipe.
■ Don’t prepare more than 8 quart-sized preserving jars at a time.
■ Use jars that are the same height and fill 3/4 full with the same contents.
■ The jars shouldn’t touch each other.
Recommended temperatures for grilling
– Place the drip pan on the 1st rack level from the bottom.
– Set 2 cups with water in the drip pan.
Dish
Rack
level
Grill
Large area grill
st
d
st
d
– Select Pizza mode at 320 °F / 160 °C and follow the preserving
process.
After 10-20 minutes (jars with a capacity of 1 qt.) the liquid in the jars will
start to bubble, beginning usually in the jar on the front right.
1 side
2 side
1 side 2 Side
in minutes
Pork chops/Escalope
Fillet of pork
Sausages
7
6
6
6
6
7
7
6
6
7
7
4
7
4
6
5
10-13
12-15
10-12
8-10
10-12
7-9
8-10
8-10
8-10
6-8
10-15
14-16
15-20
18-20
10-15
10-11
7-8
10-12
12-14
10-15
10-12
12-14
10-12
7-9
Fruits
– Then switch off the oven and keep the jars in the closed oven for another
30 min. (approx. 15 min. if preserving sensitive fruits like strawberries.)
Shashlik
Rissoles
8-10
6-8
Vegetables and meat
– When the liquid starts to bubble, turn the oven down to 210 °F / 100 °C
and continue to heat for 30-60 more minutes.
Beef steak
Slices of liver
Escalope of veal
Veal steak
4-6
3-5
7-10
8-108
10-12
10-12
12-15
8-10
7-10
3-5
5-8
9-11
9-12
– Then switch off the oven and keep the jars in the closed oven for another
30 min.
6-8
10-12
12-14
12-14
16-20
10-11
11-15
6-7
10-12
12-14
12-14
15-18
10-14
10-14
6-7
Mutton chops
Lamb chops
Half a chicken
Fillet of fish
Trout
8-10
8-10
10-14
6-8
6-8
Toast
3-5
Toasted sandwiches
8-10
12-14
Defrosting
Set the mode selector to Cold air convection # (Hot air convection
without temperature setting). Don’t countersink the mode selector so that
the oven interior stays illuminated. The lighting will heat the oven up
slightly: perfect for mild defrosting.
F
When defrosting frozen food, please follow the directions on the
packaging.
F
– Remove the frozen food from the package, place it in a dish and put it in
the oven with the rack on the second rack level from the bottom.
– Set the mode selector to # and the temperature control to “0” .
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Pushing in the trays
How to use the telescopic
glide-out shelves (acc.-no. 601)
– Use a cloth or oven mitt to slowly push the glide-out shelves completely .
Be careful when working around a hot oven. Use oven mitts, gloves or
other protective material.
[
Shelf levels, cooking times and temperatures
The individual telescopic glide-out shelves have three shelf levels (1-3) which
are counted from the bottom up. The recommended times, temperatures and
modes in the instructions for use of your oven also apply to the use of the
individual telescopic glide-out shelves.
Inserting the oven trays correctly
Push the individual telescopic glide-out shelves completely into the oven
F
to safely position the trays and oven racks!
– Push all the glide-out shelves completely into the oven.
– Position the trays with the holes at the rear
The shelf levels provided in this users guide are only suitable for shelf racks.
The following levels for the individual telescopic glide-out shelve are
F
recommended:
Food
Hot air
#
Top heat/ Intensive hot air Grill *
Bottom heat convection 0
$ Pizza mode
Rack levels
(counted from the bottom up)
or +
Oven racks with cross bars
should point toward the front.
Baking
Cake on 1 baking tray
Cake on 2 baking trays
Cakes in pans
i.e. Bundt cake)
1
1,2
1
1
1
1
– Place the trays and oven racks with the back edge on the front side of the
glide-out shelf and push into the oven.
Roasting - drip tray and oven rack
Large pieces of meat or
poultry
1*
1*
1*
Grilling
Flat pieces of meat/fish
Thick pieces of meat/fish
3
2
* Use the depressed oven rack with the glass drip pan (accessory) when roasting large poutry.
Special accessories
Oven rack, depressed, and glass drip pan:
For roasting very large poultry, you need
the depressed oven rack with the glass
drip pan. When cooking two dishes on
two levels, put the depressed oven rack
at the lowest level so you have more
space.
Don’t clasp the holes in the back of the oven. The holes don’t have any
function, except during production!
F
Pulling out the trays
Accessory numbers:
Oven rack, depressed: acc.-no. 752
Glass drip pan: acc.-no. 753
– Use mitts or gloves to pull the trays and oven racks out of the oven.
The trays can be pulled out by their front edge, up to the front edge of the
individual telescopic glide-out shelves.
The oven racks do not move on the glide-out shelves when they are being
pulled out.
The two top racks can be pulled out to the simple length, the bottom
racks can be pulled out a little more..
F
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The electronic timer
Look on p. 13 to learn how to use the core temperature function.
F
Setting the alarm time
The electronic timer is a short-time alarm and also controls the oven in several
other ways. You can use it to set the cooking time, the finish time and the
core temperature. All functions are available in any mode or temperature
selection.
You can use the alarm on its own, without effecting the oven.
– Press “4 ”. The lamp will flash.
The display will read “0.00”.
– Use “+”/“-” to set the timer in
minutes and seconds.
– Start the timer with “4 ” or wait until
the light stops flashing. You will see
the time remaining in the display
until the buzzer sounds.
You’ll hear an acoustic signal when
the alarm time has elapsed.
Display:
– Press any button to stop the buzzer. The normal clock will appear on the display.
How to program the switching operations
1. Select the operation:
ꢀ
Lights (for each selector button/function)
ꢁ Time, alarm time (actual value in each case)
Core temperature (value set)
lower light will be illuminated when the time is set for a.m
upper light will be illuminated when the time is set for p.m
ꢂ
ꢃ
ꢄ Lights will be illuminated when the oven is switched on.
ꢅ Core temperature (actual value)
– Press the selector button for the desired operation. The light above the button
you pressed will start flashing and a number will appear in the display.
Selector buttons:
Cooking time
2. Altering/adjusting the operation:
– Adjust the value shown, using “+” and “-”.
7
8
4
Finish time (with roasting thermometer: start time)
Alarm time
3. Start the operation:
If you don’t press another button for 3 seconds, the operation will start
automatically and the light will stay on.
3
Core temperature function
Adjust:
+/- for altering the values of all functions.
You can reduce the time by pressing a selector button:
F
- the previously selected button confirms the input and starts the operation.
- another button confirms the input and selects the new operation you’ve
choosen.
Setting/changing the clock
– Push simultaneously “7 ”
and “8 ”, until the time in the
display flashes.
4. Setting the oven functions (switching functions only):
– Use the mode selector to select the mode and the temperature control to
select the temperature.
You can set the temperature and mode before programming the timer.
Changing the setting
– Adjust as needed using
“+”/“-”.
If you want to change a setting you’ve made – even if the operation is running
– push the appropriate button again and use “+”/“-” to change the value in
the display.
– Wait for the display to stop
flashing. The time will then be
accepted, and the dot between
the hour and the minutes will
flash every second.
When the cooking time is finished
The oven will switch off and “End”
will appear in the display. A warning
signal will sound. Both of the lights
next to the display will stop flashing.
– Press any selector button to stop the alarm buzzer.
The display will show the normal clock again. The oven starts again.
except when the roasting thermometer is inserted).
– Turn the temperature control and the mode selector switch to “0”.
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Setting the cooking time 7 (switch-off function) Automatic turn-on and shut-off
The oven turns itself off when the pre-set time has elapsed.
To use the oven’s time-delay feature, you can pre-select both the cooking time
and finish time. The automatic start time itself can’t be specified. This is
determined from both settings.
– Press “7 ”: the light will flash
and “0.00” will appear in the
display.
It’s impossible to set a finish time before the start time: you will hear a
F
buzzer and the value in the display won’t change. If you want to shorten
the cooking time you have set, do it before you reset the finish time.
Example:
It is 8:00 a.m. and you wish to have your roast ready at 1:00 p.m. The roast
needs to be cooked for 90 minutes.
Change the cooking time “7 ” from 0.00 to 1.30. Then change the finish
time “8 ” from 9.30 a.m. to 1:00 p.m.
– Use “+”/“-” to set the cooking
time in hours and minutes.
Once the times have been accepted, “Auto” will appear in the display and the
oven will switch on at 11:30 a.m. and off at 1:00 p.m.
After approx. 3 seconds, the
timer will start and the light will
stay on continuously. The
display will show the time
remaining. Both lamps will flash
alternately.
This is how to set the automatic switch-on and switch-off:
– Press “7 ”: the lamp will flash
and “0.00” will appear in the
display.
– Set the temperature and mode.
Setting the finish time 8 (switch-off function)
– Use “+”/“-” to set the cooking
time in hours and minutes.
(For example: 90 minutes)
Use this function if you want the oven to switch off automatically after a certain
time.
– Press “8 ”: the light will flash and
display will show the normal clock.
– Press “8 ” to confirm the input
and select the finish time. The
display will show a time (finish
time if the oven is to switch on
right away).
– Use “+”/“-” to set the desired
switch-off time.
– Use “+” to set the finish time.
After approx. 3 seconds. the timer
will start and the light will stay on
continuously.
The display will show the time
remaining. Both lights will flash
alternately.
After approx. 3 seconds. the lights
will stay on continuously. The
display will show “Auto” until the
oven switches on.
– Set the temperature and mode.
– Set the temperature and mode.
– The oven will automatically switch
on at the specified time and both
lights next to the display will flash
alternately. The time remaining
until switch-off will be shown in
the display.
12
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– Change the the recommended
temperature of 158 °F / 70 °C with
“+”/“-” to set the desired
The roasting thermometer
The roasting thermometer measures the temperature inside the food. When
the core temperature has reached a certain value, the roast is perfectly roasted
– not too dry, or too bloody.
temperature.
After approx. 3 seconds the timer will
start and the light above the selector
button will stay on continuously.
We highly recommend using the roasting thermometer when preparing
roasts whose core temperature must not exceed a certain value
(i.e. roast beef).
F
– Set temperature and mode.
While roasting, the display on the right
shows the current core temperature
inside the roast.
You can’t enter a fixed cooking time – the cooking time depends on how
F
long it takes for the temperature inside the roast to reach its final value.
The cooking time can vary with the weight, type of meat, cooking
temperature and mode.
When the actual core temperature
reaches the value you have selected, the
oven will switch itself off and “End” will
appear in the display. A warning signal will
sound. Both of the lights next to the
display will stop flashing.
Refer to the table “Recommended core temperatures” on page 14 for
information about individual meals.
Please observe the following:
■ Insert the tip of the roasting thermometer horizontally from the side right
into the center of the food.
– Press any button to stop the alarm
buzzer.
■ Always insert the roasting thermometer into the roast up to the handle.
As long as the roasting thermometer is
inserted, you’ll see two alternately
flashing bars on the left side next to
the temperatures.
■ The tip must not be located near the fat or the bone of the meat.
■ When cooking poultry, don’t touch any bones when inserting the roasting
thermometer.
– Turn the temperature control and the mode selector switch to “0”.
How to use the roasting thermometer
– Remove the roasting thermometer from the socket. The display will show the
normal clock again.
– Place the prepared roast with the inserted roasting thermometer into the
oven.
Core temperature function with delayed start
This allows you to delay the start of cooking when using the roasting
thermometer. Since no fixed cooking time is set, you can’t set a finish time.
This function will only work when the roasting thermometer is inserted.
F
The right display shows you the current core temperature inside the roast and
“158 °F” will appear in the left display. Both ights will flash alternately.
– If you wish to change the preset
temperature push “3 ” the lamp over
“3 ” flashes.
– Insert the plug of the roasting thermometer into the jack at the top right of
the oven side wall.
The display on the right shows the current core temperature inside the
roast:
The current core temperature inside the roast is displayed in the range from – Change the the recommended
95 °F / 35 °C to 203 °F / 95 °C. At temperatures below 95 °F / 35 °C
you can see “-- °F”, at temperatures above 203 °F / 95 °C the value
“203 °F” flashes in the display.
temperature of 158 °F / 70 °C with
“+”/“-” to set the desired
temperature.
In the left display you can see the preset temperature of 158 °F / 70 °C,
which you can change.
After approx. 3 seconds the timer will
start and the lights will stay on
continuously.
– Close the oven door and set the core temperature function.
– “8 ” is held down to confirm the
setting and the beginning of cooking
time. The display shows you the
current time.
Setting the core temperature function
This function will only work when the roasting thermometer is inserted.
F
The right display shows you the current core temperature inside the roast and
“158 °F” will appear in the left display. Both lamps will flash alternately.
– Use “+”/“-” to set the start time.
– If you wish to change the preset
temperature push “3 ” the lamp over
“3 ” flashes.
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After approx. 3 seconds, the timer will
start and the lights will stay on continuous-
ly. The display will show “Auto” until the
oven switches on. The right display shows
you the current core temperature inside
the roast.
Cleaning and care
Carefully read this chapter before you use your appliance for the first time.
With correct cleaning and regular maintenance, the appliance will remain
beautiful and clean for many years. These tips will help you maintain and keep
the individual surfaces clean.
– Set the temperature and mode.
– The oven automatically switches on at
the beginning of the cooking time.
Both lights will flash alternately.
For all surfaces
Don’t use steam and/or pressure cleaning machines to clean the
[
appliance! This can damage the unit and risk personal injury.
Risk of burning! Make sure the appliance has cooled down before
cleaning.
When the actual core temperature
reaches the value you have set, the oven
will switch itself off and “End” will
appear in the display. A warning signal
will sound. Both lights will stop flashing.
[
Please pay attention to the cleanser’s instructions.
[
Clean the appliance after each use. Dirt that hasn’t been removed will burn
into the surface the next time the oven is turned on, making it virtually
impossible to remove these incrustations..
– Press any button to stop the alarm
buzzer.
Use a damp cloth or a soft sponge with a mixture of warm water and mild
detergent to clean surface dirt. Use cold water to wipe off the surface
completely and to remove residues from cleansers which can cause
discoloration and stains. Wipe dry.
Both lights will flash alternately in the
display as long as the roasting
thermometer is inserted.
– Turn the temperature control and the mode selector switch to “0”.
To remove heavy dirt and clean individual parts and surfaces, read on. .
F
– Remove the roasting thermometer from the socket. The display will show the
normal clock again.
Don’t use:
- aggressive or bleaching cleansers with active oxygen, chlorine or corrosive
components.
Recommended core temperatures
- abrasive or aggressive cleansers or scouring agents like steel wool, soap-
filled steel wool, metal or plastic sponges or similar items with an abrasive
surface.
Dish
Core temperature
in °F
in °C
Beef
Roast beef/Fillet of beef, rare
Roast beef/Fillet of beef, medium
Roast beef/Fillet of beef, well done
Joint of beef
105-115
120-130
140-150
175-185
40-45
50-55
60-65
80-85
Remove caking
Soak heavy dirt with a wet cloth, to make it easier to clean.
Pork
Using a cleaning scraper
Loin of pork
150-160
175-185
175-185
165-175
160
65-70
80-85
80-85
75-80
70
Roast pork/ham
Neck, knuckle of pork
Chop, saddle
Caution! The blade of the cleaning scraper is very sharp. Be careful when
using!
[
Always keep the cleaning scraper flat
on the surface and push the caked-
on debris away from you.
Chop without the bone
Smoked loin of pork
Meat loaf
150-160
160-165
65-70
70-75
Don’t scratch the surface with
[
the edge of the scraper or
Veal
damage the sealing with the
scraper’s edge.
Roast veal
160-165
165-175
175-185
70-75
75-80
80-85
Roast veal stuffed with kidneys
Knuckle of veal
Information about oven sprays
Game
Meat of game
165-175
140-160
105-115
120-130
140-150
75-80
60-70
40-45
50-55
60-65
Please follow the manufacturer’s instructions. Oven sprays damage
aluminium, lacquered surfaces and plastic!
[
Saddle
Fillet of game, rare
Fillet of game, medium
Fillet of game, well done
Don’t spray into the opening of the ventilator at the backplate!
[
For environmental reasons, we do not recommend the use of oven sprays. If
you do use one, only use it in the oven interior and on enamel baking trays.
Lamb
175-185
160-165
185-195
160-175
80-85
70-75
85-90
70-80
Stuffed joint
Poultry
Fish
14
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Reassembling the oven door
Enamel
– Grab the oven door on
both sides and push the
hinges into the
appropriate holes on
the oven.
Oven interior, front, baking trays, drip pan
It’s okay to use some plastic sponges with an abrasive side. However, some
products do contain grains in the abrasive side of the sponge which can cause
scratches. Carefully test the sponge on a small surface!
– Slowly open the oven
door.
Use a cleaning scraper for glass ceramic surfaces to remove heavy dirt.
F
F
Oven spray may be used - however not on an enamel cook top.
– Fold down the clamps
on the door hinges.
Stainless steel
– Close the oven door.
Stainless steel door front, control panel, telescopic glide-out shelves
(acc. No. 601)
Removing and installing the side racks
Stainless steel is easily scratched! Do not use a cleaning scraper!
[
[
To avoid stains, remove calcium deposits, grease or starch as soon as
possible.
Removing the side racks
– Loosen the screws.
A stainless steel cleanser can be effective.
– Remove the slot-in racks.
Clean all stainless steel surfaces weekly with a stainless steel cleanser. This
will create a protective film, which will protect the stainless steel surface from
discoloration.
Installing side racks
– Insert side racks and tighten
down in front.
Glass
Inside of the door – coated glass
IDon’t use oven spray. It can destroy the coated glass surface.
[
Use a cleaning scraper for glass ceramic surfaces to remove heavy dirt.
Folding heating element down/up
Door front, control panel
Clean the front of the oven, by using a damp cloth or soft sponge with
a mixture of warm water and mild detergent. You may use glass cleaning
agents.
F
Folding heating element (top heat/grill) down
– Open lock and fold
heating element down.
Buttons
Clean the buttons with a mixture of warm water and mild detergent, with a
damp cloth or soft sponge.
Removing and installing the oven door
Folding heating element up
– Fold heating element up
and close again with
the lock.
Removing the oven door
– Open the oven door as
wide as possible.
– Fold up the clamps on the
door hinges.
Unscrewing/reinstalling the individual telescopic
glide-out shelves (acc.-no. 601)
– Grab the oven door on both
sides and close it slowly.
When the oven door is
about half-closed, the
hinges will fall out of the
catches.
Unscrewing the individual telescopic glide-out
shelves
If you want, you can screw the individual telescopic
glide-out shelves off the side walls with a screwdriver
so that it is easier to clean the walls
The oven door can now be
removed.
– For this purpose unscrew the bottom holding
screw on each side.
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Reinstalling the individual telescopic glide-out shelves
– Insert the individual
telescopic glide-out
shelves at the back
into the holes in the
intermediate wall and
screw the individual
telescopic glide-out
shelves at the bottom
front to the side walls.
Regenerating the ökotherm® catalyst
– Set the mode selector to Hot air convection # .
– Set temperature control to “*”.
– Heat the empty oven for 60 minutes.
16
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What to do if trouble occurs...
[
However, there are some problems you can handle yourself. First, check and
see if there have been any operating errors. Remember – repairs during the
guarantee period are not free of charge if they are caused by operating errors
or non-observance of the following instructions.
Use a qualified technician for repairs!
– Carefully lever out the glass
cover with a screwdriver.
Fault
Cause
Remedy
Clock flashes “0.00” and The clock isn’t set: this Set the clock. (p. 5)
the oven doesn’t work .
can happen during
startup or after power
has been interrupted.
– Remove the halogen bulb from its socket.
– Hold the new bulb with a cloth (i.e. tissue) and
push it into the socket.
Defective eectronic
component.
Disconnect fuse, call
Customer Service.
Can’t turn off the oven.
Oven doesn’t heat up.
– Reinstall the glass cover.
Defective fuse.
Check and replace fuse, if
necessary.
– Screw the shelf rack on again.
Temperature control or Set temperature control or
mode selector has not mode selector as required.
been switched on.
After Sales Service
In the event of a problem that you can’t easily fix yourself, or for spare part
Oven light no longer works. Defective lighting.
Ask Customer Service about
changing the light bulb.
service, please contact the Küppersbusch Customer Care line at
Mode display or heating-up Defective lighting.
display does not light up.
Have Customer Service
replace light.
.1-800-459-0844
Always have the information from the identification panel handy when
calling Customer Service.
F
Glass of oven door is
broken.
Switch off the appliance,
call Customer Service.
The rating label for the oven is located on the
right-hand side strip and is visible when the
oven door is open.
®
Strong smells from oven in
spite of ökotherm catalyst.
See page 15.
ökotherm catalyst
®
must be regenerated.
Strong vinegar smell when Sour doughs, yeast
Odors are unavoidable.
– Make a note of this information in case you
have to consult our customer service.
preparing food.
doughs, recipes with
alcohol.
Fruit juice or protein stains Moist cake or meat
on enamelled parts. juices.
Harmless changes in the
enamel, can’t be remedied.
Production-no. oven
Display of the roasting ther- Temperature is outside See page 13 “The roasting
mometer indicates “-- °F” the display range.
or “203 °F” (flashing).
thermometer”.
Model designation oven
“Err I” appears in the
display.
Roasting thermometer Replace roasting thermo-
defective.
meter with one available
through Customer Service!
You can use the oven without
the core temperature feature.
Production number
Model
Socket defective.
Have the socket checked out.
Replacing a halogen bulb
Attention! The halogen bulb becomes very hot after being in use for a
while. Don’t change the bulbs until they have cooled down.
[
[
F
Only replace the halogen bulbs with identical bulbs. You can get new
halogen bulbs from KÜPPERSBUSCH Customer Service.
Don’t hold the halogen bulbs with your bare hands. Finger marks burn into
the bulb glass and reduce the light intensity and service life of the bulbs.
Changing the halogen lamp:
– Unscrew the shelf rack.
EEB 9600.0 USA
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KÜPPERSBUSCH
112 N. East Street, Suite C
Tampa, Florida 33602
Telephone: 813-229-7096 Fax: 813-229-0982
Customer Care line: 1 - 800 - 459 - 0844
KÜPPERSBUSCH is a brand of Teka USA, Inc.
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