eka KF 725 UD Use And Instruction Manual Download

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__TECNOEKA Srl_______________________________________________________ use and instruction manual _

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"End of cooking" programmer indicator light

"End of cooking" programmer indicator light - The programmer orange indicator light

indicate that the oven is operating and that cooking time is active.

Oven internal light

Oven internal light - The light is always on when the oven is operating.

8. Oven cooking

Oven cooking

For cooking, before putting food in, warm up the oven to the required temperature.

When the oven reaches the temperature, put the food in and check cooking time. Switch
off the oven 5 minutes before the theoretical time in order to recover stored heat.

Convection cooking (dry heat)

Convection cooking (dry heat) - Operate the oven and turn the thermo state knob to the

desired temperature.

Convection cooking + st

Convection cooking + steam (dry heat + wet heat)

eam (dry heat + wet heat)

eam (dry heat + wet heat) - Operate the oven and turn the

thermo state knob to the desired temperature and the humidifier knob the desired steam
quantity.

9.... Cooking advice

Cooking advice

Convection cooking

Convection cooking - Heat is transferred to the foods by pre-heated air, forced to

circulate by in the cooking chamber. The heat quickly and uniformly reaches all parts of the
chamber, enabling simultaneous cooking of different types of food (providing they have the
same cooking temperature), placed on the shelves without mixing tastes and smells.
Convection cooking is particularly convenient for rapid de-freezing, and for sterilising
preserves and drying mushrooms and fruit.

Cooking desserts

Cooking desserts - Desserts require a very high temperature (usually from 150 to 200°C)

and a pre-heated oven (about ten minutes). The oven door must not be opened until at least
3/4 of the cooking time has elapsed. Whipped dough must be difficult to detach from a
spoon because excessive fluidity would prolong cooking time to no avail.

Cooking meat

Cooking meat - Meat to be cooked should weight at least 1 Kg to prevent it drying too

much. Very tender red  meats to be cooked rare, which must be cooked on the outside to
keep all their gravy, require short cooking time at high temperature (200-250°C). The gravy
ingredients must be placed immediately in the pan only if the cooking temperature is brief,
otherwise  they  should  be  added  during  the  last  half-hour.  You  can  check  the  degree  of
cooking  by  squashing  the  meat  with  a  spoon:  if  the  meat  does  not  yield,  it  is  correctly
cooked. For roast beef and fillet, which must remain pink inside, cooking time must be very
brief.  Meats  may  be  placed  on  a  plate  suitable  for  oven  cooking  or  directly  on  the  grill,
under  which  you  should  place  a  tray  to  collect  the  gravy.  When  cooking  has  finished,  we
advise you to wait for 15 minutes before cutting the meat so that the gravy does not come
out. Before being served, the dishes may be kept hot in the oven at minimum temperature.