Siemens HB36D..5 Series, Instruction Manual

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29
Roasting tips
Fish
Slow cooking meat
Slow cooking is the ideal cooking method for all tender pieces
of meat which are to be cooked medium rare or à point. The
meat remains very juicy and turns out as soft as butter.
Slide the baking tray into the combination steam oven and
preheat with the Slow cook operating mode.
Sear the meat on the hob on all sides.
Place in the preheated steam oven and continue to cook gently.
When cooked, arrange on preheated plates and serve with a
hot sauce or gravy.
Bakes, soup ingredients, etc.
Using the roasting set Using the roasting set will give optimum results and the cooking compartment will stay
as clean as possible. You can purchase the roasting set as an accessory from specialist
retailers (see section: Accessories)
When is the roast ready? Use a meat thermometer (available from specialist retailers) or carry out the "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 outside is
burnt in places.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, choose a smaller roasting dish or add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, choose a larger roasting dish or add less liquid.
Food Amount Accessories Level Type of heating Temperature in °C Cooking time
in min.
Sea bream, whole per 0.3 kg perf
baking tray
3
1
Steam 80 ­ 90 15 ­ 25
Sea bream fillet per 0.15 kg perf
baking tray
3
1
Steam 80 ­ 90 10 - 20
Fish terrine Bain marie 1.5 l wire rack 2 Steam 70 ­ 80 40 - 80
Trout, whole per 0.2 kg perf
baking tray
3
1
Steam 80 ­ 90 12 - 15
Cod fillet per 0.15 kg perf
baking tray
3
1
Steam 80 ­ 90 10 - 14
Salmon fillet per 0.15 kg perf
baking tray
3
1
Steam 100 8 - 10
Mussels 1.5 kg baking tray 2 Steam 100 10 - 15
Ocean perch fillet per 0.15 kg perf
baking tray
3
1
Steam 80 ­ 90 10 - 20
Sole rolls, stuffed - perf
baking tray
3
1
Steam 80 ­ 90 10 - 20
Food Amount Accessories Level Temperature in°C Cooking time
in min.
Boned leg of lamb 1 - 1.5 kg baking tray 2 80 140 - 160
Sirloin 1.5 - 2.5 kg baking tray 2 80 150 ­ 180
Fillet of pork - baking tray 2 80 ­ 90 50 - 70
Pork medallions - baking tray 2 80 60 ­ 80
Beef steaks approx. 3 cm thick baking tray 2 80 40 ­ 60
Duck breast - baking tray 2 80 35 - 55
Food Accessories Level Operating mode Temperature in°C Cooking time
in min.
Savoury bake made from cooked
ingredients
ovenproof dish + wire rack 2 Hot air + Steam 150 - 170 30 - 40
Sweet bake ovenproof dish + wire rack 2 Hot air + Steam 150 - 170 30 - 40
Lasagne baking tray 2 Hot air + Steam 160 ­ 170 35 ­ 45
Soufflé mould + wire rack 2 Hot air + Steam 180 ­ 200 15 ­ 25
Royale solid 2 Steam 90 15 - 20