Siemens HB13NB 21B Series Manuel d'instruction - Page 21
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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.
Æ
Main oven
Food
Pizza, frozen
Pizza with a thin base
Pizza with a thick base
Pizza baguette
Pizza, chilled
Pizza, chilled
Potato products, frozen
Chips
Duchess potatoes
Hash browns (fried potatoes), filled
potato skins
Potato wedges
Baked goods, frozen
Rolls, baguettes
Fried foods, frozen
Fish fingers
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.
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.
Pour into cups or small screw-top jars and cover with cling
3.
film.
Preheat the cooking compartment as indicated.
4.
Place the cups or jars on the cooking compartment floor and
5.
incubate as indicated.
Dish
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
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
Type of
position
heating
1
*
:
1
:
*
1
*
:
1
*
:
1
:
*
1
*
:
1
*
:
1
*
:
1
:
*
1
*
:
1
*
:
1
*
:
1
*
:
1
:
*
Proving dough
Prepare the dough as usual, place it in a heat-resistant
1.
ceramic dish and cover.
Preheat the cooking compartment as indicated.
2.
Switch off the oven and place the dough in the cooking
3.
compartment and leave it to prove.
Temperature
Time in
in °C
minutes
190-200
15-20
180-190
20-25
170-180
25-30
200-210
10-15
190-200
25-30
180-190
20-25
180-190
20-25
180-190
20-25
180-190
10-20
180-200
15-20
180-190
35-40
180-190
40-50
170-180
35-40
170-180
40-45
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