Siemens HB.78.B series 사용 설명서 - 페이지 40

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Tested for you in our cooking studio

Dish

Veal medallions, 4 cm thick

Saddle of lamb, boneless, 200 g each

Leg of lamb, boned, 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

You can achieve outstanding drying results with hot

air.With this type of preserving, flavours are

concentrated as a result of the dehydration.

Only use unblemished, fresh 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 then 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.Drain the

blanched vegetables thoroughly and spread 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: Position 3

■

2 wire racks: Positions 3 + 1

■

Turn very juicy fruit and vegetables several times. After

drying, remove the dried fruit and vegetables from the

paper immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying 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 flavour the dried food will retain.

For this reason, the table specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use similar foodstuffs in the table as a reference.

Fruit, vegetables and herbs

Pomes (apple rings, 3 mm thick, 200 g per wire rack)

Root vegetables (carrots), grated, blanched

Sliced mushrooms

Herbs, prepared

Accessories/cookware Shelf

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.

Heating

position

function

Accessories

Heating

function

1-2 wire racks

Searing time

Tempera-

Cooking

in mins

ture in °C

time in mins

80*

50-70

85*

30-70

6-8

95*

150-210

Tempera-

Cooking time

ture in °C

in hours

4-8

4-7

5-8

2-5