Kuppersbusch USA Oven EEB 96000 User Manual

User’s guide  
EEB 9600.0  
1
1
32I  
24  
07  
 
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  
EEB 9600.0 USA  
3
 
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
EEB 9600.0 USA  
 
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.  
EEB 9600.0 USA  
5
 
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
EEB 9600.0 USA  
 
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
EEB 9600.0 USA  
7
 
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
EEB 9600.0 USA  
 
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” .  
EEB 9600.0 USA  
9
 
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
10  
EEB 9600.0 USA  
 
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  
  Lights will be illuminated when the oven is switched on.  
  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”.  
EEB 9600.0 USA  
11  
 
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  
EEB 9600.0 USA  
 
 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.  
EEB 9600.0 USA  
13  
 
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  
EEB 9600.0 USA  
 
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.  
EEB 9600.0 USA  
15  
 
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  
EEB 9600.0 USA  
 
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  
17  
 
 
 
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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