Siemens HB22AR..1 SERIES Manual de instrucciones - Página 15

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Meat
Pork with rind (e.g. shoulder, leg)
Smoked pork ribs, on the bone
Mince meat casserole
Sausages
Roast veal
Boned leg of lamb
Poultry
The weights of the table are for unstuffed birds ready to roast.
Place whole birds on the wire shelf initially with the breast side
down. Turn once after
Z
the estimated time.
Turn pieces of meat such as turkey pieces or turkey breasts
over after half the cooking time has elapsed. Turn the pieces of
poultry after
the time has elapsed.
Z
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
Fish
Turn the fish pieces after
Z
Whole fish do not need to be turned over. Bake whole fish in
swimming position with the dorsal fin up. So that the fish
Fish
Grilled fish
Fish slices

Tips for roasting and grilling

The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Weight
Cookware
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
covered
750 g of
uncovered
meat
approx.
Shelf
750 g
1.0 kg
uncovered
2.0 kg
1.5 kg
uncovered
Weight
Cookware
400 g each
Shelf
250 g each
Shelf
1.0 kg each Shelf
1.7 kg
Shelf
3.0 kg
Shelf
3.0 kg
Shelf
800 g each
Shelf
the time has elapsed.
Weight
Cookware
300 g
Shelf
1.0 kg
1.5 kg
300 g each
Shelf
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Level
Type of heating Temperature
1
4
1
4
1
4
2
%
1
4
4
(
2
%
2
%
1
4
If cooking duck or goose, prick the skin below the wings to
release the fat.
The birds can be made brown and crunchy if they are smeared
with butter, brine or orange juice more or less at the end of
cooking time.
If grilling directly on the shelf, place the enamel tray on level 1.
Level
Type of heating Temperature
2
4
2
4
2
4
2
4
2
4
2
4
2
4
remains stable, place a cut potato or a small container suitable
for baking into the abdomen of the fish.
To cook fish fillets, add a few tablespoons of liquid when
cooking.
If grilling directly on the shelf, place the enamel tray on level 1.
Level
Type of heating Temperature
3
(
2
4
2
4
4
(
Cooking time,
at °C, grill
minutes
power
180-200
120
170-190
150
160-180
180
210-230
70
170-190
70
3
15
190-210
100
170-190
120
150-170
110
Cooking time,
in °C
minutes
200-220
40-50
200-220
30-40
190-210
50-80
180-200
90-100
170-190
110-130
180-200
80-100
190-210
90-110
Cooking
at °C, grill
time, min-
power
utes
2
20-25
180-200
45-50
170-190
50-60
2
20-25
15