Siemens HB331.0Q, Instruction Manual

Page: 17 / 60

17
Poultry
The values in the table apply to dishes placed in a cold oven.
The weights indicated in the table are for unstuffed poultry that is
ready for roasting.
If you are grilling directly on the wire rack, you should also insert
the universal pan at level 1.
When cooking duck or goose, pierce the skin on the underside of
the wings to allow the fat to escape.
Place the bird onto the wire rack with the breast side facing
downwards. Turn the whole bird when two thirds of the cooking
time has elapsed.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Fish
Turn the pieces of fish after
Z
of the specified time.
Whole fish do not need to be turned. Place the whole fish in the
oven in swimming position with the dorsal fin facing upwards. To
ensure that the fish remains in position, place half a potato or a
small, ovenproof container into the stomach cavity.
If you are grilling directly on the wire rack, also insert the universal
pan at level 1. The fish juices are collected in the pan and the
oven is kept cleaner.
Tips for roasting and grilling
Poultry Weight Accessories and
ovenware
Level Type of heat
-
ing
Temperature °C,
grill setting
Cooking time in
minutes
Chicken halves, 1-4 pieces 400g each Wire rack 2 4 210-230 40-50
Chicken pieces 250 g each Wire rack 3 4 210-230 30-40
Chicken, whole, 1­4 pieces per 1 kg Wire rack 2
4
200-220 55-85
Duck, whole 1.7 kg Wire rack 2 4 170-190 80-100
Goose, whole 3.0 kg Wire rack 2 4 160-180 110-130
Small turkey, whole 3.0 kg Wire rack 2 4 180-200 80-100
2 turkey drumsticks 800g each Wire rack 2 4 180-200 80-100
Fish Weight Accessories and
ovenware
Level Type of heat
-
ing
Temperature
°C, grill setting
Cooking time in
minutes
Fish, whole 300 g each Wire rack 3
(
2 20-25
1.0 kg Wire rack 2 4 190-210 40-50
1.5 kg Wire rack 2 4 180-200 60-70
Fish, in slices (e.g. steaks) 300 g each Wire rack 4 ( 2 20-25
The table does not contain information for
the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press
down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
The roast is too dark and the crackling is
partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on the
fronts of adjacent units.