Siemens HB 13 B W Series Kullanım Kılavuzu - Sayfa 28
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en
Meat
Meal
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
Pork neck joint, 1.5 kg
Pork steaks, 2 cm thick
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Hamburgers (3–4 cm thick)
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone, medium, 1.5 kg
Grilled sausages
Meat loaf, 1 kg
* Preheat
** Slide the universal tray in at shelf height 2
*** Do not turn
**** Turn after half/two-thirds of the cooking time
***** At the start, add liquid to the pot so that at least 2/3 of the joint is covered in liquid.
Fish
Meal
Fish, grilled, whole, 300 g, e.g. trout
Fish, grilled, whole, 1.5 kg, e.g. salmon
Fish fillet, cutlet, grilled, 2–3 cm thick
Fish fillet, braised, plain, 2–3 cm thick
Fish, braised, whole, 300 g, e.g. trout
Fish, braised, whole, 1.5 kg, e.g. salmon
* Preheat
** Slide the universal pan in at shelf position 2
*** Slide the universal pan underneath the wire rack
Tips on roasting and braising
The cooking compartment becomes very
dirty.
The roast is too dark and the crackling 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. Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices are too
clear and watery.
The meat gets burned during braising.
28
Accessory/pot
Pot with no lid on
Pot with no lid on
Pot with lid on
Wire rack
Wire rack + universal pan
Pot with lid on
Wire rack + universal pan
Wire rack
Pot with no lid on
Pot with lid on
Pot with no lid on
Pot with no lid on
Wire rack
Pot with no lid on
Accessories/cook-
ware
Wire rack
Wire rack
Wire rack
Pot with lid on
Pot with lid on
Pot with lid on
Prepare your food in an enclosed roasting dish 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 larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Shelf posi-
Type of
Step
tion
heating
2
-
7
2
1
:
2
(
2
-
:
4
-
(
3
-
%
2
-
7
3
-
%
4
-
(
2
-
7
2
-
:
2
-
:
2
-
:
3
-
(
2
-
:
Shelf po-
Step
Type of heat-
sition
ing
2
1.
:
2.
(
2
1.
:
2.
(
4
-
(
2
-
7
2
-
7
2
-
7
Tempera-
Cooking time
ture in °C
in minutes
160-170
150-160
170-180
180-195
3
3-5
190-200
100-110***
3
20-25**
210-220**** 40-50**
200-220
140-160*****
200-220**** 65-80
3****
25-30
160-180
115-130
200-220
110-125
190-210
75-85****
190-210
35-50***
3
15-20
170-180
70-80
Tempera-
Cooking time
ture in °C
in minutes
150-170
15-25***
3
3-5***
170-190
40-50***
3
3-5***
3
12-22***
170-190
35-45
170-190
40-50
180-200
55-65