Siemens HB55MB551B, Instruction Manual

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27
Drying
With : 3D hot air, you can dry foods brilliantly.
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Line the universal pan and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times.
Remove fruit and vegetables from the paper as soon as they
have dried.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
In accordance with EN 50304/EN 60350 (2009) and IEC
60350.
Baking
When baking on 2 levels at once, always insert the universal
pan above the baking tray. When baking on 3 levels at once,
insert the universal pan in the centre of the oven.
Whirls: baking trays that are placed in the oven at the same
time will not necessarily be ready at the same time.
German apple pie on 2 levels: place dark springform cake tins
on top of one another, one on each level. German apple pie on
1 level: place dark springform cake tins diagonally next to each
other.
Cakes in tinplate springform cake tins: bake on 1 level with
%
Top/bottom heating. Place the springform cake tins on the
universal pan instead of on the wire rack.
Æ Main oven
Fruit and herbs Accessories Level Type of
heating
Temperature Cooking time
600 g apple rings Universal pan + rack 3+1
:
80 °C 5 hrs (approx.)
800 g pear slices Universal pan + rack 3+1
:
80 °C 8 hrs (approx.)
1.5 kg damsons or plums Universal pan + rack 3+1
:
80 °C 8-10 hrs
(approx.)
200 g herbs, washed Universal pan + rack 3+1
:
80 °C 1½ hrs (approx.)
Tips for keeping acrylamide to a minimum when preparing food
General
■
Keep cooking times to a minimum.
■
Cook meals until they are golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
Baking
With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray
so that the chips do not dry out
Dish Accessories and tins Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Piped cookies Baking tray 3
%
170-190 20-30
Baking tray 3
<
160-180 20-30
Universal pan + baking
tray
3+1
<
140-160 30-40
Universal pan + 2 baking
trays
5+3+1
<
130-150 40-50
Piped cookies Baking tray 3
‘
/
’
150 ­ 160 30 - 40