Siemens CB675GB 1 Series 사용 설명서 - 페이지 40

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Tested for you in our cooking studio

Dish

Lamb

Saddle of lamb, boneless, 200 g each Cookware, uncovered

Leg of lamb, boned, medium, 1 kg,

tied

* Preheat

Tips for slow cooking

Slow-cooking duck breast.

The slow-cooked meat is not as hot as

conventionally roasted meat.

Drying

With 4D hot air, you can dry foods with outstanding

results. With this type of preserving, flavourings are

concentrated by the dehydration.

Only use unblemished fruit, vegetables and herbs and

wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them. Allow the

blanched vegetables to drain off and distribute them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Use the following shelf positions for drying:

1 wire rack: Level 2

■

2 wire racks: Level 3+1

■

Fruit, vegetables and herbs

Pomes (apple rings, 3 mm thick, 200 g per

wire rack)

Stone fruit (plums)

Root vegetables (carrots), grated, blanched

Sliced mushrooms

Herbs, washed

Preserving

You can preserve fruit and vegetables using your

appliance.

Warning – Risk of injury!

If the food is preserved incorrectly, the preserving jars

may burst. Follow the instructions for preserving.

Cookware

Cookware, uncovered

Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until

crispy.

So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.

Accessories

Wire rack

1-2 wire racks

Shelf posi-

Heating

Searing time

tion

function

in mins

6-8

Turn very juicy fruit and vegetables several times. After

drying, remove the dried products from the paper

immediately.

Recommended setting values

In the table, you can find settings for drying various

foodstuffs. The temperature and cooking time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried. The longer you leave

the food to be dried, the better it will be preserved. The

thinner the slices are, the quicker the drying process

will be and the more aromatic the dried food will

remain. Setting ranges are indicated for this reason.

If you wish to dry additional foodstuffs, you should use

similar foodstuffs in the table as a reference.

Type of heating used:

: 4D hot air

■

Shelf posi-

tion

Jars

Use only clean and undamaged preserving jars. Only

use heat-resistant, clean and undamaged rubber rings.

Check clips and clamps in advance.

For each preserving process, only use preserving jars

that are the same size and contain the same food. In

the cooking compartment, you can preserve the

contents of a maximum of six ^, 1 or 1^-litre

preserving jars at the same time. Do not use jars that

are larger or taller than this. The lids could rupture.

Tempera-

Cooking

ture in °C

time in

mins

85*

30-45

95*

120-180

Type of

Tempera-

Cooking

heating

ture in °C

time in

hours

4-7

8-10

4-7

6-8

2-6