Siemens HB10AB550E Manual de instruções - Página 29
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Advice on grilling
Meat
Meat
Beef pot roast
(e.g. ribs)
Sirloin of beef
Sirloin, medium rare*
Steaks, well done
Steaks, medium rare
Pork without rind (e.g. neck)
Pork with rind**
(e. g. shoulder, leg)
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Always close the oven door when grilling.
If possible, use pieces of meat which are of the same
thickness. They should be at least 2 to 3 cm thick.
Such pieces will be browned evenly and stay juicy and
soft in the middle. Only salt the steaks after they have
been grilled.
Place the pieces of meat directly onto the wire grill. If
you are grilling just one piece of meat, it will turn out
best if you place it in the centre of the wire grill.
You should also insert the enamel tray at level 1. The
meat juices are collected here and the oven is kept
clean.
Turn the pieces of meat after two thirds of the cooking
time indicated.
The grill element automatically switches itself off and
back on again. This is normal. The number of times
this happens depends on the grill setting you have
selected.
The table applies to insertion into a cold oven. The
time specifications are provided as guidelines only
and depend on the type and quality of the meat.
Weight
Ovenware
1 kg
1.5 kg
Covered
2 kg
1 kg
1.5 kg
Uncovered
2 kg
1 kg
Uncovered
Wire grill***
Wire grill***
1 kg
1.5 kg
Uncovered
2 kg
1 kg
1.5 kg
Covered
2 kg
Level Type of
Tempera
heating
ture in ºC,
grill
t
2
200 220
t
2
190 210
t
2
180 200
t
2
210 230
t
2
200 220
t
2
190 210
t
2
220 240
x
5
3
x
5
3
t
2
210 230
t
2
200 220
t
2
190 210
t
2
230 250
t
2
220 240
t
2
210 230
Cooking
time in
minutes
80
100
120
70
80
90
40
20
15
110
130
150
130
160
180