Siemens CM633GBS1B/25 Інструкція з експлуатації - Сторінка 28

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Roasting in uncovered cookware

It is best to use a deep roasting tin/dish for roasting

poultry and meat. Place the tin/dish onto the wire rack.

If you do not have any suitable cookware, use the

universal pan.

Braising in covered cookware

When preparing food with covered cookware, the

cooking compartment remains considerably cleaner.

Ensure that the lid fits well and closes properly. Place

the cookware onto the wire rack.

The distance between the meat and the lid must be at

least 3 cm. The meat may rise.

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

If necessary, braise the meat first by searing it. Add

water, wine, vinegar or a similar liquid to the braising

liquid. A covering at least 2 cm deep should be applied

to the base of the cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

Roasting in combination with a microwave

Certain foodstuffs can be prepared in combination with

a microwave. The cooking time is considerably reduced

by doing so.

As opposed to conventional operation, the cooking time

is based on the total weight when roasting in

combination with a microwave.

If you have quantities other than those indicated in

Tip:

the settings tables, the following basic rule applies:

double the quantity equates to roughly double the

cooking time.

Always use heat-resistant cookware that is suitable for

use in microwaves. Roasting dishes made from metal

or Römertopf dishes are only suitable for roasting

without using the microwave. Observe the notes on

cookware suitable for microwaves. ~ "Microwave"

on page 16

Dish

Beef

Slow roast joint

Top side / Top rump

Lamb

Leg (bone-in)

Shoulder (bone-in)

Shoulder (boned and rolled)

Rack of lamb***

* Preheat

** skin side down

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

**** bone side down, do not turn

***** turn after app. 1 hour

Accessories/cookware

cookware, uncovered

Caution!

If you use an oven bag, do not seal it shut with metal

clips. Use kitchen string. Do not use metal skewers for

roulades. Sparks may form as a result.

Recommended setting values

In the table, you can find the ideal heating type for

poultry and meat. Temperature and cooking time

depend on the quantity, composition and temperature

of the food. Different settings ranges are indicated for

this reason. Try using the lower values at first. You can

increase the temperature next time if necessary.

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry and meat are

placed into a cold cooking compartment. By doing so,

you can make energy savings of up to 20 per cent. If

you preheat the oven, the indicated cooking times will

be reduced by several minutes.

In the table, you can find specifications for poultry and

meat with default values for the weight. If you wish to

prepare heavier poultry or meat, use the lower

temperature in every case. If roasting several joints, use

the weight of the heaviest piece as a basis for

determining the cooking time. The individual pieces

should be approximately equal in size.

A general rule: the larger the poultry or piece of meat is,

the lower the cooking temperature and the longer the

cooking time.

Turn the poultry and meat after approx.

indicated time.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

4D hot air

■

Circulated air grilling

■

Shelf posi-

Type of

Temperature

tion

heating

in °C

140-150

160-170

170-180

180-190*

of the

MW power

Cooking time in

in watts

mins.

35+40

30+25

25+25

25+20

25+25

15+25