Siemens HB36D..5 Series, Instruction Manual

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left and becomes longer as the cooking time progresses. The
line reaches the right-hand extremity of the display once the
cooking time has elapsed.
Settings areas
The two settings areas show suggested values that you can
change. The settings area which is currently active has a light
background with black writing. You can make changes here.
You can use the
¾ and ¿ navigation buttons to switch from one
settings area to the next one. The
¾
and
¿
arrows in the
settings areas show you which way you can go with the
navigation buttons.
Once you start the oven, both settings areas are dark with light
writing.
Rotation direction indicator
The
Ï
indicator shows the direction in which you can move
the rotary selector.
Ð
= turn the rotary selector clockwise
Ñ
= turn the rotary selector anti-clockwise
If both direction arrows are shown, you can turn the rotary
selector in either direction.
Temperature indicator
The temperature indicator bars show the heating phases or
residual heat in the cooking compartment.
Heating indicator
The heating indicator displays the rising temperature in the
cooking compartment.
The bars do not appear when settings are made for cleaning.
You can use the
± button to check the current heating
temperature when heating up. Due to thermal inertia, the
temperature displayed may be slightly different to the actual
temperature inside the oven.
Residual heat
The temperature indicator shows the residual heat in the
cooking compartment when the appliance is switched off. If the
last bar is filled, the temperature in the cooking compartment is
approximately 300 °C. Once the temperature has dropped to
approximately 60 °C, the display goes out.
Types of heating
You can use the " button to set your appliance for various
applications.
Cooking compartment
The cooking compartment has four shelf positions. The shelf
positions are counted from the bottom up.
Caution!
■
Do not place anything on the cooking compartment floor. Do
not cover it with aluminium foil. A build-up of heat could
damage the appliance.
The cooking compartment floor and the evaporator dish must
always be kept clear. Always place ovenware in a perforated
cooking container or on a wire rack.
■
Do not slide any accessories between the shelf positions, or
they may tip.
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Type of heating Used for
Hot air 30 - 230 °C for moist cakes, sponge, pot roasts.
A fan in the back wall of the oven distributes the heat evenly inside the cooking compart-
ment.
Steam 35 - 100 °C For vegetables, fish, side dishes, for juicing fruit and for blanching.
Hot air + Steam 120 - 230 °C for meat, bakes and baked goods.
Hot air and steam are combined.
Reheat 100 - 180 °C for plated meals and baked items.
Cooked food is gently reheated. The steam ensures that the food does not dry out.
Prove 35 - 50 °C for yeast dough and sourdough.
Dough will prove considerably more quickly than at room temperature. Hot air and steam
are combined so that the surface of the dough does not dry out
Defrosting 35 - 60 °C for vegetables, meat, fish and fruit.
Hot air and steam are combined. The moisture gently transfers the heat to the food. The
food does not dry out or lose shape.
Slow cook 60 - 120 °C for sirloin, leg of lamb.
Tender pieces of meat stay particularly juicy.
Plate warming 30 - 70 °C for porcelain tableware.
Food does not cool down so quickly on preheated plates and dishes. Drinks also remain
warm for longer.
Keep warm 60 - 100 °C for keeping food warm for up to two hours
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