Siemens HB 56 N.50B, Instructions For Use Manual

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52
Meat, poultry, fish
Ovenware You may use any heat-resistant dishes. The universal
pan is also suitable for larger roasts.
Always place the dishes in the centre of the wire
rack.
Hot glass dishes should be placed on a dry kitchen
towel after being removed from the oven. The glass
could crack if placed on a cold or wet surface.
Advice on roasting The roasting result depends on the type and quality
of meat.
Add 2 to 3 soup spoons of liquid to lean meat, and
8 to 10 soup spoons of liquid to pot roasts,
depending on the size.
Baste the meat if desired.
Some meats should be prepared in liquid in a
covered casserole. This type of cooking is suitable
for less tender cuts of meat.
Place in a cold oven to save energy or pre-heat if
desired.
Meat should be turned half way through the cooking
time.
When the roast is ready, switch off the oven and
leave the roast to stand for 10 minutes with the oven
door closed. This allows the meat juices to distribute
more favourably.
Advice on hot air grilling Use the wire rack and the universal pan.
When grilling with hot air on the wire rack, the oven
may become very dirty depending on the food which
is being grilled. Therefore, always clean the oven
after use to prevent dirt from burning in.
For particularly crispy poultry or joints (pork joint with
skin).
Turn large joints after approx. half the grilling time.
Turn the whole bird after approx. two thirds of the
grilling time. Prick the skin under the wings of duck
and goose so that the fat can roast right through.