Siemens HB56 1 Series, Instruction Manual

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Pork
Joints with a crust should be placed in the dish with the crust
side up. Before cooking, score the rind in a criss-cross pattern,
without damaging the meat.
Lamb
When roasting joints of meat and drumsticks, set the weight of
the meat. When roasting meat loaf, set the total weight.
Game
Game can be covered with bacon, which keeps the meat more
succulent, but means that it will not brown as much. To create a
more delicate taste, you can marinate the game overnight in the
fridge in buttermilk, wine or vinegar, before cooking.
When cooking more than one haunch of hare, set the weight of
the heaviest haunch.
Rabbit can also be cooked pre-cut into portions. Set the total
weight.
Fish
Prepare the fish, then add vinegar, lemon juice or white wine
and salt as usual.
For braised fish: Pour some liquid (e.g. wine or lemon juice)
into the cookware, ½ cm deep.
For baked fish: Turn the fish in flour and brush with melted
butter.
Whole fish turns out particularly well if it is placed in the dish in
a swimming position In other words, the dorsal fin is pointing
upwards. To ensure that the fish remains in position, place half
a potato or a small, ovenproof container into the stomach
cavity.
When cooking more than one fish, set the total weight.
However, the fish must be roughly the same size or the same
weight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.
Programmes Programme number Weight range in kg Add liquid Weight setting
Pork
Neck joint, fresh, boned P26 0.5-3.0 Yes Weight of meat
Roast loin, fresh P27 0.5-2.5 Yes Weight of meat
Rolled roasting joint, fresh P28 0.5-3.0 Yes Total weight
Joint with crust, fresh
e. g. belly P29 0.5-3.0 No Weight of meat
Joint with crust, fresh
e. g. shoulder P30 0.5-3.0 No Weight of meat
Programmes Programme number Weight range in kg Add liquid Weight setting
Lamb
Leg, fresh, boned, well-done P31 0.5-2.5 A little Weight of meat
Leg, fresh, boned, medium P32 0.5-2.5 No Weight of meat
Leg, fresh, on the bone, well-done P33 0.5-2.5 A little Weight of meat
Programmes Programme number Weight range in kg Add liquid Weight setting
Game
Haunch of hare, on the bone, fresh P34 0.3-0.6 Yes Weight of meat
Wild boar joint, fresh
e. g. shoulder, breast P35 0.5-3.0 Yes Weight of meat
Rabbit, fresh P36 0.5-3.0 Yes Weight of meat
Programmes Programme number Weight range in kg Add liquid Weight setting
Fish
Trout, fresh, braise P37* 0.3-1.5 Yes Total weight
Trout, fresh, bake P38* 0.3-1.5 No Total weight
Cod, fresh, braise P39* 0.5-2.0 Yes Total weight
Cod, fresh, bake P40* 0.5-2.0 No Total weight