Siemens HB34D553 Series, Instruction Manual

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Test dishes
In accordance with EN 50304/EN 60350 (2009), and IEC
60350.
The values in the table apply to dishes placed in a cold cooking
compartment.
Fish fingers Baking tray + greaseproof
paper
2 Hot air 195 - 205 20 - 24
Trout Perf
Baking tray
3
1
Steam 80 ­ 100 20 ­ 25
Frozen fish fillet with topping Baking tray + wire rack 2 Hot air + Steam 180 ­ 200 35 ­ 50
Salmon fillet Perforated cooking con-
Baking tray
3
1
Steam 80 ­ 100 20 ­ 25
Squid rings Baking tray + greaseproof
paper
2 Hot air 190 ­ 210 25 - 30
Broccoli Perforated cooking con-
Baking tray
3
1
Steam 100 4 - 6
Cauliflower Perforated cooking con-
Baking tray
3
1
Steam 100 5 - 8
Beans Perforated cooking con-
Baking tray
3
1
Steam 100 4 - 6
Peas Perforated cooking con-
Baking tray
3
1
Steam 100 4 - 6
Carrots Perforated cooking con-
Baking tray
3
1
Steam 100 3 - 5
Mixed vegetables Perforated cooking con-
Baking tray
3
1
Steam 100 4 - 8
Brussels sprouts Perforated cooking con-
Baking tray
3
1
Steam 100 5 - 10
Dish Accessories Level Operating mode Temperature in °C Cooking time
in min.
* Add a little liquid
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Piped cookies Baking tray 2 Hot air 160 ­ 170 17 - 20
Small cakes Baking tray 2 Hot air 160 ­ 170 25 - 33
Hot water sponge cake 26 cm springform cake tin 2 Hot air 150 ­ 160 35 - 40
German apple pie 20 cm springform cake tin 2 Hot air 160 ­ 170 60 ­ 70