Steba KB M42 Grill and Bake Oven Instruction Manual
- June 6, 2024
- Steba
Table of Contents
Steba KB M42 Grill and Bake Oven
PARTS
- Temperature knob
- Function knob
- Power control light
- Timer
- Shelf levels
- Glass door
- Door handle
- Wire grill
- Pan handle
- Rotisserie spit
- Baking tray
- Crumb tray
- Spit handle
Lower
shelf level:
for low-temperature cooking, level of the baking tray for rotisserie grilling
Middle shelf level:
for baking and grilling thick pieces of meat, low-temperature cooking
Upper shelf level:
for grilling thin pieces of meat au cook au gratin
Generally
This appliance is for private and indoor use only and must not be used
commercially. Please read the instruction manual carefully and keep it at a
safe place. When the appliance is given to another person the instruction
manual should be passed to that per-son, too.
Only use the appliance as described in the instruction manual and pay attention to the safety information. No liability for damages or accidents will be accepted, which are caused by not paying attention to the instruction manual. Remove all packaging and sticker. Wash up all parts carefully (see cleaning).
Safety information
Hot surface! There is danger of burning when touching the surface during operation. Set the back of the device with a distance of 10cm to the kitchen wall.
-
Connect and operate the appliance in accordance with the specifications shown on the rating label.
-
This device is no built-in oven and cannot be used like this.
-
Do not use if the plug cord is damaged. Verify before every use.
-
Do not plug with wet hands.
-
Connect the power plug to a properly installed and easily accessible socket only.
-
To unplug the power plug, always pull the plug – not the cable.
-
Plug off the appliance after each use or in case of failure.
-
Do not pull at the cord. Don’t pull it over edges and don’t bend it too much.
-
Keep the cord away from hot parts.
-
WARNING: The appliance can be used by children aged 8 and above and persons with limited physical, sensory or mental capabilities or lack of experience/knowledge, provided that are supervised or have been provided with instruction in the safe use of the appliance and have understood the resulting dangers. Children must not use the packaging as a toy. Cleaning and user maintenance must not be carried out by children unless they are 8 years or older and are supervised.
-
Children under the age of 8 must be kept away from the appliance and the connecting cable.
Children should be supervised to ensure that they do not play with the appliance or packaging material (e.g. Plastic Bags). -
The appliance must not be operated using a timer or a separate remote system!
-
Never leave the appliance unattended when in use.
-
Do not leave the appliance outdoors or in a damp area.
-
WARNING: Never place anything on top of the device and do not cover the ventilation slots.
-
Never immerse the unit in water.
-
Leave a space of about 10cm around the device.
-
Never use the device after a malfunction, e.g. if it felt down or has been damaged in any other manner.
-
The manufacturer is not liable for damage which is occurring due to the usage of the appliance in a different way as de-scribed or a mistake in the handling has been made.
-
To prevent injury, repairs such as replacing a damaged cord, should only be carried out by a customer service. Only original spare parts have to be used.
-
The device gets hot, only transport after it cooled down.
-
Only use the device as described in this manual.
-
You must not wrap the grill with tin foil (accumulation of heat).
-
You must not put any materials such as paper, cardboard, plastic etc. into the appliance.
-
This appliance is intended to be used in household and similar applications such as:
o staff kitchen areas in shops, offices and others working environments
o by clients in hotels, motels and other residential type environments
o bed and breakfast type environments. -
Before initial use: clean all parts – except the heating elements – carefully and leave to dry. Heat up the device for about 15 min. to eliminate the smell of newness.
-
Attention! Housing and glass get hot. Danger of burns! Do not place the appliance on a sensitive sur-face (e.g. painted furniture) and keep a distance of at least 70cm to burnable materials.
-
During operation steam emerge. Keep hands and face away.
-
If an extension cable is used, it has to have a cross-section of 1,5mm². A cable drum must always be unwound.
-
If a GS-tested 16 A multi-pin extension is used, it may not be charged with more than 3680 watts due to fire hazard.
-
Make sure that children do not tease the cable or that a trip hazard occurs.
-
The device must always be disconnected from the power supply if it is not supervised and before assembling, disassembling or cleaning.
-
Attention: as dripping fats can easily ignite the radiator, never grill without a pan! When removing the full pan, do not tip any grease on the radiator.
-
Please use the enclosed handle to remove the wire grill and baking tray.
-
Clean after every use.
-
Always push the crumb tray under the lower radiator.
-
Hygiene: Please always clean the device to avoid bacteria and mold formation.
Cleaning
Attention! Pull the plug before cleaning and allow the device to cool down.
- Never immerse the unit into water.
- Fat residues must be removed for reasons of hygiene and fire hazard.
- Do not use abrasives, oven spray or solvents.
- Clean the housing and the interior with a damp cloth with detergent, clean the glass with glass cleaner and dry.
- The crumb tray and accessories can be cleaned in hot water and then dried. Insert the crumb tray again.
Workplace
Important:
Never place this device on or next to hot surfaces (e.g. hot sto-ves). Only
use it on a even, stable and a heat resisting surface. It is important that no
inflammable items are near to the device. Do not place the device on the edge
of the table so that it cannot be touched by children or fall down when
touched.
Settings
Functions (No. 2)
Standby
upper / lower heat + convection
upper heat + convection
upper / lower heat
upper heat + rotisserie
upper / lower heat + rotisserie + convection
Timer (No. 4)
Fully inflate the watch (turn to 90min) and then reset to the desired time.
Please consider the preheating time of 10 minutes when setting the time. If
the food is not brown enough, then extend the time.
Note: The device only works when the timer is set.
Power (No. 3)
The power control light indicates the operation of the device. It starts to
light up as soon as the timer is set and no longer lights up when the timer
has expired.
Getting started
-
Connect the device.
-
If the timer is set, it lights up:
o the red light shows that the device is ready for operation
o the interior lighting constantly -
When the time has elapsed, a signal sounds and all lights switch off.
Important! Always preheat the device. The device can smoke slightly at the beginning. Do not put oversized food in the appliance so that there is no contact with the heating elements. Prepare very fatty dishes on shelf level 2 on the grillage, with the pan on shelf level 1. Please always put the crumb tray at the bottom.
Grilling + Baking with convection
- For grilling or roasting sausages, thin slices of meat, poultry pieces, fish, etc.
- Spread the food on the wire grill and push it into the appliance at the middle or upper level. Always insert the baking tray at the lowest level.
- Set the desired temperature.
- The food should be turned after half of the cooking time. frozen food takes longer cooking times.
- Select the function
- Then select the desired cooking time. After the time has elapsed, a signal sounds and the device switches off.
Baking with upper / lower heat
- For baking pizza, cakes, toasting, grilling thicker pieces of meat etc.
- Insert the wire grill at the middle or lower level and place the pizza or baking pan on the wire grill.
- Set the desired temperature.
- Select the function
- Then select the desired cooking time. After the time has elapsed, a signal sounds and the device switches off.
Rotisserie grilling
- For grilling poultry on the rotisserie.
- Fix a rotisserie fork at the spit. Put the tied meat or poultry on the spit and fix it with the second rotisserie fork. Be careful, that the meat is in the middle of the spit. Put the spit with the meat on the rotisserie handle and insert the top of the spit in the spit motor opening on the right side of the inner housing. Then put the other side of the spit on the spit holder.
- Always insert the baking tray at the lowest level.
- Set the desired temperature.
- Select the function
- Then select the desired cooking time. After the time has elapsed, a signal sounds and the device switches off.
- Use the spit handle and the pan handle to remove the ready done food.
Note:
After baking, grilling or defrosting is finished, turn the thermostat and function knobs to “Off” and the thermostat to 0.
Recipes
Food for flat grilling
Meat for grilling should not be pounded, but it should be pressed flat gent-
ly. After that the shape should be restored. Never prick into the meat, as the
juice can pour out and the meat can get dry.
When the meat should get more tender or achieve a different flavor then the
meat should be placed in a marinade for some time. Frozen meat can be placed
in the marinade and be defrosted in it. Before the grilling the marinade
should be removed by a kitchen towel.
Grill sausage
Different styles of grill sausages can be grilled according the own taste.
Thin sausages are better for a good grilling result. Raw grill sausages should
be placed in hot water until the skin is tight. Then the skin of the sausages
should be dried with a kitchen towel. Place the sausage then on the wire grill
and insert it into the grill.
Flat meatball for 4 persons
150g Tartar, 100gr minced meat, 1 egg yolk, ½ middle sized onion, ½ bunch of
pars-ley, 2 tablespoon of oil, 1 clove of garlic (can be omitted), 1 dry bun,
salt, pepper, paprika, nutmeg
The dried bun should be soaked in some water. Then it should be mixed well together with the Tartar, the minced meat and the egg yolk. Then add the chopped onion, small cut parsley, pressed garlic and the oil. Then season the meat with salt, pepper, paprika and some nutmeg. The seasoning should be according to the own taste and spiciness. Meat loafs can be formed from the meat dough. Place them into the bake pan and grill.
Fillet Steak
150-200g per person. The filet should be rubbed with oil on both sides. Place
it on the wire grill and insert it into the oven. Turn the steak over after
half of the time. The steak can be grilled to rare, medium or well done. The
grilling result can be tested by pressing a fork gently on the meat. When the
meat can be pressed easily then the steak is still rare. A well-done steak is
harder to press. After the finishing of the grill add some salt and pepper. A
with herbs seasoned butter can be added to achieve a better taste.
Meat skewer (Shashlik)
Important notice: All ingredients should be cut in the same size, to achieve an evenly result in browning and doneness.
Mixed Skewer
For 4 skewers
200g beef fillet, 200g pork fillet, 100g thick bacon, 3 onion, 2 bell pepper,
salt, pepper, paprika powder, curry, oil, shashlik sauce (from the shop)
The onions should be cut in thick slices and the meat in cubes of same size.
Put the meat altering with the bell pepper pieces, onion slices and bacon on
the skewer and oil the skewers. After grilling the Shashlik can be seasoned
and should be offered with different shashlik sauces.
Skewer “Balkan” style
For 4 skewers
400g mixed pork meat, 4 large onion, 200g pickled cucumber, 100g pickled
peperoni, salt, pepper, paprika powder, curry, tomato ketchup
The onions should be cut in quarters and then be stewed for a short time. The
meat should be cut in pieces of same size and then be pinned on the skewer
altering with the onions, cut cucumber and peperoni. After grilling the
skewers can be seasoned and witch a ketchup topping.
Shashlik “Caucasian” style
For 4 skewers
400g lamb meat (not fat), 1 clove of garlic, 100-150gr thick bacon, 3 large
onion, oil, salt, curry
The meat should be rubbed with the garlic clove and cut into pieces of same
size. The onion should be cut into quarters and the bacon in slices. The meat
and the other ingredients should be pinned on the skewer altering. Oil the
skewer before grilling. After grilling salt and curry should be put on the
skewer.
Poultry
Poultry is perfect for the preparation with infrared heat. The skin acts like
a protection under which the meat is infused by its on fat.
Important: Poultry can be salted before grilling, as the skin protects
the meat from dehydrating. The meat is ready when the skin retracts from the
drumstick ends. When the meat is pricked the leaking juice must be clear.
Frozen poultry must be defrosted completely before grilling. All giblets must
be re-moved before grilling. Especially when the marinade contains paprika
powder or curry then the poultry should be marinated with a kitchen brush
short before ending the grilling process. Else the skin becomes dark and there
can be bitter aroma.
It is important that poultry meat should be consumed only when it is cooked
completely.
French chicken
For 2 persons
1 chicken ca. 1000g, some tarragon, 50g butter, 1 teaspoon salt, pepper,
paprika powder
The chicken should be rinsed and afterward dried with a paper towel
completely. Then it should be seasoned inside with sufficient salt, pepper and
paprika powder. Melt the butter and mix it with some tarragon and brush the
mixture on the chicken evenly.
Fish
Fish can be prepared with infrared radiation perfectly. It is ready after
short time and contains nearly no fat.
Fish must be prepared with a lot of heat, that the protein in the cells
coagulate fast and that the tender meat keeps juicy. For this kind of
preparation smaller fish are more suitable, like Trout, Mackerel, Herring,
Tench, Pike, Eel, Halibut, Salmon, Pieces of Fish.
Gold Bass or Pollack
1 pack of Gold Bass or Pollack fillet from the freezer, lemon juice, salt,
tomato, oil The fillet should be removed from the packaging and defrosted. Add
some lemon juice on the fish and salt it a little. Put some oil on the bake
pan. After grilling please add some tomato for garnish.
Fish sticks
The fish sticks should be placed on the wire grill. Add some flake of butter
on them and prepare them.
Trout “Miller” style
1 Trout (ca. 300g) per person, lemon juice, salt, butter
To achieve best results some fresh trout should be used. All intestines must
be remo-ved, and dried completely after washing. Put some lemon juice inside
and outside of the fish and salt a little. Some herbs can be added inside of
the fish.
Place the trout on the wire grill and prepare. When the fish is served pour
some mel-ted butter over the trout.
Mackerel
1 Mackerel per Person, lemon juice, salt, butter
For the paste: 2 tablespoon mustard, 2 tablespoon chopped parsley
Remove the intestines of the Mackerel. Then wash and dry the fish. Cut
diagonal 3 times on each side into the fish. Then put some salt and lemon
juice inside and out-side of the fish. Put the paste inside the fish. Place it
on the wire grill and prepare.
Toasting
Toast Hawaii
Per Toast: 1 slice of ham (ca. 20g), 1 slice of pineapple, w slice of melting
cheese, 1 slice of toast bread
The bread should be toasted before putting the ingredients on it. Then butter
the toasted bread and put the ham then the pineapple and then the cheese on
it. After that the toast should be placed on the wire grill and placed in the
grill.
Pizza with mushroom and salami
For 4 persons
For the dough: 15g yeast, 2 tablespoon warm water, 1 pinch sugar, 2 cups
flour, ½ teaspoon salt, 1 tablespoon olive oil
For the sauce: 1 onion, ½ can of skinned tomato, 1 small can of tomato
paste, ½ teaspoon basil, ½ teaspoon of oregano, sugar and salt, ½ clove minced
garlic, 1 tablespoon olive oil
For the Topping : 250g Mozzarella cheese, 125g sliced salami, 1 small can
of cut mushroom.
The yeast should be mixed together with the water and sugar. Place the mixture at a warm place and cover it with some cloth until the yeast swims on the top of the water. In the meantime, the flour and the salt should be sieved together in a bowl.
Make a deepening in the middle of the flour and pour the yeast with the water and the oil into the deepening. Then mix it completely with a dough hook. Then form the dough to a ball. Put some flour on the ball and put it into a kitchen cloth and place it at a warm place until it reaches about double size (ca. 1hour).
The onions should be prepared in a pan until they are half transparent. Put the garlic, the tomatoes and the tomato paste to the onions and stir it. Then add the rest sauce ingredients and cook it covered for ca. 30min with low heat. The sauce between the dough and the topping will make the Pizza juicier and more intense flavor.
It can be used for many different types of Pizza.
Oil the bake pan with some oil and distribute the dough evenly on the pan. Put
the sauce on the dough. Place the topping on the Pizza and add some drops of
oil over it. Then insert the Pizza into the oven.
Cake
Basic recipe
Rectangular baking form (ca 30cm)
200g sugar, 200g flour, 200g soft margarine or butter, 1 pinch salt, 1 small
parcel of vanilla sugar, 4 medium size eggs, 1 ½ teaspoon baking powder
Add the butter, sugar and vanilla sugar in a bowl. Then stir it with a mixer
on the highest level for ca 5min until the mixture is foamy. Add the eggs and
mix it thoroughly.
Add now the flour through a sieve into the bowl and add the baking pow-der and the salt and mix it fast and thoroughly. Butter or oil to the inside walls of the baking form and cover them with some flour. Insert the dough to the form and place the form on the wire grill. Bake it until the crust becomes golden.
Apple pie
Springform pan, ca 20cm
Dough 120g sugar, 200g flour, 200g cold margarine or butter, 1 pinch
salt, 1 small parcel of vanilla sugar, 1/4 eggs
Filling: 600g sour apples, 60g raisins, 60g sugar, 2 tablespoon of
chopped nuts, 1 teaspoon cinnamon, 1 teaspoon of lemon juice
Glazing: the rest of the egg used for the dough
Put all ingredients of the dough into a bowl and knead it thoroughly to smooth dough. Place the dough at a cool place for some time. Butter and put flour on the bottom and the inside wall of the Springform. Roll out 2/3 of the dough to a thickness of ca ½ cm and put it on the bottom and the sides of the Springform.
Peel and cut the apples into thin slices. Mix the apples with the raisins,
sugar, cinnamon and the lemon juice and put them into the form.
The rest of the dough should be rolled out now and cut into stripes. Place the
stripes in a cross pattern on the cake. Use a kitchen brush to add the glazing
egg on the stripes.
After the baking the cake should be removed from the form when it is still
warm.
Correct Disposal of this product
this product should not be disposed with other household wastes throughout the EU. To prevent possible harm to the environment or human health from uncontrolled waste disposal, recycle it responsibly to promote the sustainable reuse of material resources. To return your used device, please use the return and collection systems or contact the retailer where the product was purchased. They can take this product for environmental safe recycling.
Packaging disposal: Do not throw away the package materials. Please put it in the recycling bin.
Gift box: Paper, should be put to the old paper collection point. Plastic packaging material and foils should be collected in the special collection containers.
Service and Repair:
If the appliance must be repaired, please get in touch with your trader or
with the manufacturer:
STEBA Elektrogeräte GmbH & Co KG
Pointstr. 2, 96129 Strullendorf / Germany
Distribution-Tel.: 09543 / 449-17 / -18,
Service-Tel.: 09543 / 449-44, Fax: 09543 / 449-19
e-Mail: elektro@steba.com
Internet: http://www.steba.com
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>