Siemens HB13MB 21B Series Manuel d'instruction - Page 19
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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
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
Æ
Main oven
Food
Pizza, frozen
Pizza with a thin base
Pizza with a thick base
Pizza baguette
Pizza, chilled
Potato products, frozen
Chips
Duchess potatoes
Hash browns (fried potatoes), filled
potato skins
Potato wedges
Baked goods, frozen
Rolls, baguettes
Baked goods, prebaked
Part-baked white bread
Fried foods, frozen
Fish fingers
Chicken nuggets
Food, frozen
Lasagne, 400 g
Lasagne, 1200 g
Food, chilled
Lasagne, 400 g
Lasagne, 1200 g
* preheat
Special dishes
At low temperatures,
:
3D hot air is equally useful for
producing creamy yoghurt as it is for proving light yeast dough.
First, remove accessories, hook-in racks or telescopic shelves
from the cooking compartment.
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.
Dish
Universal pan
Universal pan + wire rack 3+1
Universal pan
Universal pan + wire rack 3+1
Universal pan
Universal pan
Universal pan
Universal pan + wire rack 3+1
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan + wire rack 3+1
Universal pan
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Leave a little space between bread rolls when crisping them up.
Do not place too many bread rolls on the accessories.
Sprinkle grated cheese over the top of your lasagne to give it a
beautiful and evenly browned finish.
Shelf posi-
Type of
tion
heating
3
<
*
<
*
3
*
<
*
<
3
<
*
1
<
*
3
*
<
*
<
3
*
<
3
*
<
3
<
*
3
<
*
3
*
<
*
<
3
<
*
3
*
<
2
*
<
2
*
<
2
*
<
2
*
<
Preparing yoghurt
Bring 1 litre of milk (3.5 % fat) to the boil and cool down to
1.
40 °C.
Stir in 150 g of yoghurt (chilled).
2.
Temperature
Time in min-
in °C
utes
200-210
10-15
170-180
20-25
200-210
15-20
170-180
20-25
170-180
25-30
200-210
10-15
210-220
20-25
180-190
30-35
200-210
15-20
200-210
15-20
190-210
20-25
180-190
10-15
180-190
15-20
160-170
20-25
200-210
15-20
170-180
20-25
180-190
35-40
180-190
40-50
170-180
25-30
170-180
30-35
19