Siemens CS856GN.7, Руководство пользователя и инструкции по установке

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en
How it works
40
Food Accessories/cook-
ware
Shelf pos-
ition
Heating
function
→ Page 9
Temperature in
°C
Steam in-
tensity
Cooking time
in mins
Fish, baked, whole,
300 g, e.g. trout
Universal pan 1 ​⁠
1.
170–180
2. 160–170
Medium
Off
1.
15–20
2. 5–10
Fish, steamed, whole,
300 g, e.g. trout
Steaming tray 2 ​⁠ 80 - 90 - 15 - 25
Fish fillet, plain, steamed Steaming tray 2 ​⁠ 80 - 100 - 10 - 16
Cauliflower, whole,
steaming
Steaming tray 2 ​⁠ 100 - 25 - 35
Sliced carrots, steaming Steaming tray 2 ​⁠ 100 - 10 - 20
Spinach, steaming Steaming tray 2 ​⁠ 100 - 2 - 3
Unpeeled boiled pota-
toes, whole
Steaming tray 2 ​⁠ 100 - 35 - 45
Long-grain rice, 1:1.5 Shallow cookware 1 ​⁠ 100 - 20 - 30
Eggs, hard-boiled Steaming tray 2 ​⁠ 100 - 9 - 11
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.
3
Turn the dish 2/3 of the way through the cooking time.
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 Accessory/cookware Shelf posi-
tion
Heating
function
→ Page 9
Temperature in °C/
Dough proving
heating function
Cooking time
in mins
Crème brulée Individual moulds 1 ​⁠ 85 20 - 30
Crème caramel Individual moulds 1 ​⁠ 85 25 - 35
Steamed yeast dumplings Universal pan 1 ​⁠ 100 25 - 30
Yoghurt Individual moulds Cooking
compart-
ment floor
​⁠ 35 - 40 300 - 360
Rice pudding, 1:2.5 Universal pan 1 ​⁠ 100 35 - 45
Fruit compote Universal pan 1 ​⁠ 100 10 - 20
28.8 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:
When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement: The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2. Place the cookware onto the wire rack at level 1 in
the cooking compartment.