Siemens HB 550 Series, Operating And Fitting Instructions Manual

Page: 116 / 132

116
Main oven
Meat 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.
Meat Weight Ovenware Level Type of Tempera- Cooking
heating ture in °C, time in
grill minutes
Beef pot roast 1 kg 2
t
200-220 80
(e.g. ribs) 1.5 kg Covered 2
t
190-210 100
2 kg 2
t
180-200 120
Sirloin of beef 1 kg 2
t
210-230 70
1.5 kg Uncovered 2
t
200-220 80
2 kg 2
t
190-210 90
Sirloin, medium-rare* 1 kg Uncovered 1
,
240-250 50
Steaks, well done Wire rack*** 5
x
3 20
Steaks, medium rare Wire rack*** 5
x
3 15
Pork without rind 1 kg 1
,
200-220 100
(e.g. neck) 1.5 kg Uncovered 1
,
190-210 140
2 kg 1
,
180-200 160
Pork with rind** 1 kg 1
,
190-210 120
(e.g. shoulder, leg) 1.5 kg Uncovered 1
,
180-200 150
2 kg 1
,
170-190 180
Smoked pork on the bone 1 kg Covered 2
t
210-230 70
Meat loaf 750 g Uncovered 1
,
180-200 70
Sausage approx. Wire rack*** 4
x
3 15
750 g
Roast veal 1 kg Uncovered 2
t
190-210 100
2 kg 2
t
170-190 120
Leg of lamb without bone 1,5 kg Uncovered 1
,
160-180 140
* Turn roast beef after half the cooking time. After cooking, wrap the sirloin in aluminium foil and leave
in the oven to stand for 10 minutes.
** Make cuts in the pork rind and place the pork in the dish if the pork is to be turned, first place the
pork with the rind side down.
*** Insert the universal pan at level 1.