Siemens HB25D5.2 Series, Instruction Manual

Page: 17 / 24

17
Poultry and meat
Poultry
Beef
Pork
Sausages
Fish
Unripe spelt grain, coarse
ground
1:2.5 solid - 100 15 - 20
Millet, whole 1:2.5 solid - 100 25 - 35
Wheat, whole 1:1 solid - 100 60 - 70
Dumplings - perf
solid
2
1
90 25 - 30
Food Ratio/ information Accessories Level Temperature in
°C
Cooking time
in min.
Food Amount/ weight Accessories Level Temperature in
°C
Cooking time
in min.
Chicken breast per 0.15 kg solid 2 100 15 - 25
Duck breast* per 0.35 kg solid 2 100 12 - 18
* Sear first and wrap in foil
Food Amount/ weight Accessories Level Temperature in
°C
Cooking time
in min.
Thin slice of sirloin,
medium*
1 kg solid 2 100 25 - 35
Thick piece of sirloin,
medium*
1 kg solid 2 100 30 - 40
* Sear first and wrap in foil
Food Amount/ weight Accessories Level Temperature in
°C
Cooking time
in min.
Fillet of pork* 0.5 kg solid 2 100 10 - 12
Pork medallions* approx. 3 cm thick solid 2 100 10 - 12
Smoked pork ribs sliced solid 2 100 15 - 20
* Sear first and wrap in foil
Food Accessories Level Temperature in
°C
Cooking time
in min.
Wiener sausages perf
solid
2
1
80 - 90 12 - 18
Bavarian veal sausages perf
solid
2
1
80 - 90 15 - 20
Food Amount/weight Accessories Level Temperature in
°C
Cooking time
in min.
Sea bream, whole per 0.3 kg perf
solid
2
1
80 - 90 15 - 25
Sea bream fillet per 0.15 kg perf
solid
2
1
80 - 90 10 - 20
Fish terrine Bain marie 1.5 l solid 2 80 - 100 40 - 80
Trout, whole per 0.2 kg perf
solid
2
1
80 - 90 12 - 15
Cod fillet per 0.15 kg perf
solid
2
1
80 - 90 10 - 14
Salmon fillet per 0.15 kg perf
solid
2
1
100 8 - 10
Mussels 1.5 kg solid 2 100 10 - 15