Siemens HS636GD.1I, User Manual And Installation Instructions

Page: 38 / 48

en
How it works
38
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→ Page 8
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Fish, baked, whole,
300 g, e.g. trout
Universal pan 2
1.
​⁠
2. ​⁠
1.
170–180
2. 160–170
Low
Off
1.
15–20
2. 5–10
Fish, steamed, whole,
300 g, e.g. trout
Steaming tray 3 ​⁠ 80 - 90 - 15 - 25
Fish fillet, plain, steamed Steaming tray 3 ​⁠ 80–100 - 10–16
Cauliflower, whole,
steaming
Steaming tray 3 ​⁠ 100 - 25 - 35
Sliced carrots, steaming Steaming tray 3 ​⁠ 100 - 10 - 20
Spinach, steaming Steaming tray 3 ​⁠ 100 - 2 - 3
Unpeeled boiled pota-
toes, whole
Steaming tray 3 ​⁠ 100 - 35 - 45
Long-grain rice, 1:1.5 Shallow cookware 3 ​⁠ 100 - 20 - 30
Eggs, hard-boiled Steaming tray 3 ​⁠ 100 - 10 - 12
1
Preheat the appliance.
2
At the start, pour approx. 100 ml of liquid into the cookware. The water tank must be topped up during operation.
Desserts
Making crème caramel or crème brulée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds – keep pouring until
the mixture is 2-3 cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
3. Mix 150 g of chilled yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6. Place the containers on the cooking compartment
floor.
7. Use the recommended settings when configuring
the appliance settings.
8. After making the yoghurt, leave it to cool in the refri-
gerator for at least 12 hours.
Recommended settings for desserts and compote
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→ Page 8
Temperature in
°C
Steam intens-
ity
Cooking
time in
mins
Crème brulée Individual moulds 3 ​⁠ 85 - 20 - 30
Crème caramel Individual moulds 3 ​⁠ 85 - 25 - 35
Steamed yeast dump-
lings
Universal pan 3 ​⁠ 100 - 20 - 30
Yoghurt Individual moulds Cooking
compart-
ment floor
​⁠ 35 - 40 - 300 - 360
Rice pudding, 1:2.5 Universal pan 3 ​⁠ 1. 1
2.
1
- 35 - 45
Fruit compote, 1/3 water Universal pan 3 ​⁠ 1. 1
2.
1
- 10 - 20
Cooking whole menus with steam
Recommended settings and further information for
cooking a whole menu at once.
Tips for cooking whole menus
¡
Use suitable accessories and ensure that you place
them into the oven the right way round. →
Page 9