Siemens CM633GBS1B/20 Buku Petunjuk - Halaman 29

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Halaman Cetak

Dish

Pork

Roast joint

Loin joint

Belly

Gammon joint

Poultry

Chicken, whole

Chicken, portion, 200-250 g

each**

Duck

Turkey, crown****

Turkey, thighs

Turkey, whole, 4-8 kg*****

Meat dishes

Meat loaf

Meat loaf, 1 kg + 50 ml water

Casserole

Diced meat (beef, pork, lamb),

500 g meat

Braising steak

Chicken pieces (boned), 500 g

meat

Complete meal

With beef

With chicken

* Preheat

** skin side down

*** without fat layer (best and neck), do not turn

**** bone side down, do not turn

***** turn after app. 1 hour

Tips on roasting and braising

The cooking compartment becomes

very dirty.

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

The crackling is too thin.

The roast looks good but the juices

are burnt.

The roast looks good but the juices

are too clear and watery.

Accessories/cookware

cookware, uncovered

universal pan

cookware, uncovered

cookware, covered

wire rack + uncovered cook-

ware on wire rack

wire rack + uncovered cook-

ware on wire rack

Prepare your food in an enclosed roaster with higher temperature or use the grill tray. You will achieve the

best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

Increase the temperature or switch on the grill briefly at the end of the roasting time.

Next time, use a smaller roasting dish and add more liquid if necessary.

Next time, use a larger roasting dish and add less liquid if necessary.

Tested for you in our cooking studio

Shelf posi-

Type of

Temperature

tion

heating

in °C

180-190

170-180

160-170

170-180

190-200

180-190

150-160

170-180

150-160

170-180

170-190

140*

140

140*

3+1

160, then 200

(Yorkshire Pud-

ding)

3+1

180

MW power

Cooking time in

in watts

mins.

30+35

35+35

30+25

30+30

25+15

35-45

25+20

20+15

25+30

12+12

20+35

360

30-40

100-120

65+60

90-100

calculation for meat

(see table above) +

15-25 for Yorkshire

Pudding

calculation for

chicken (see table

above)