Siemens HB75AA.50W, Instruction Manual

Page: 19 / 24

19
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Turn the food you are grilling after
Z
of the time.
Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5. The high heat distorts it and the cooking
compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Tips for roasting and grilling
Dish Weight Accessories and ovenware Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Meat
Sirloin, rare 1.0 kg Uncovered 1
4
240-250 40-50
Sirloin, medium 1.0 kg Uncovered 1
4
250-260 50-60
Leg of lamb, boned and
rolled, medium
1.5 kg Uncovered 1
4
160-170 110-120
Spit-roasted joint 1.0 kg Rotary spit 1
E
240-250 90-110
Rolled pork joint 2.0 kg Rotary spit 1
E
230-240 130-150
Poultry
Chicken 1.5 kg Rotary spit 1
E
250-260 80-90
Duck 2.0 kg Rotary spit 1
E
240-250 80-100
Fish
Fish, whole, grilled 300 g Wire rack + universal pan 2+1
(
2 20-25
Gratin
Potato gratin Ovenproof dish 2
4
160-180 60-80
Toast
4 slices, with topping Wire rack + universal pan 3+1
4
160-170 10-15
12 slices, with topping Wire rack + universal pan 3+1
4
160-170 15-20
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “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 crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.