Siemens HP243527M, Instruction Manual

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18
Meat, poultry, fish, toast
Table - cooking - gas grill
The values in the table apply to dishes placed in a cold oven.
Turn the pieces of meat after
Z
of the cooking time.
Always place items in the centre of the wire rack.
If you are grilling directly on the wire rack, you should insert the
baking tray at level 1. The fish juices are collected in the pan
and the oven is kept cleaner.
Tips for roasting and grilling
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
heated at high temperatures, such as potato crisps, chips,
toast, rolls, bread, baked goods made from shortcrust pastry
(biscuits, gingerbread, cookies).
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Dish Weight Accessories and oven-
ware
Level Type of heat-
ing
Cooking time in min-
utes
Meat
Steaks (2 pieces, 3 cm) 0.5 kg Wire rack 4
#
30-40
Hamburgers (6 pieces) 0.3 kg Wire rack 4
#
10-20
Sausages (5 pieces) 0.2 kg Wire rack 4
#
10-20
Poultry
Chicken legs (4 pieces) 1.5 kg Wire rack 4
#
40-50
Fish
Whole fish (2 pieces) 1.0 kg Wire rack 4
#
35-45
Fish fillets (4 pieces) 0.5 kg Wire rack 4
#
35-45
Toast
Browning toasts (4 slices) - Wire rack 4
#
2-4
Browning toasts with toppings
from above (4 slices)
- Wire rack 4
#
3-5
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.
Recommendations for baking, roasting and grilling with low acrylamide values
General
■
Keep cooking times to a minimum.
■
Cook the food until it is golden brown. "Browned, not charred".
■
The larger and thicker the food, the less acrylamide it contains.
Oven chips Where possible, spread out a single layer of oven chips evenly on the baking tray. To
prevent the chips from trying out quickly, cook at least 400 g on the baking tray.