Siemens HB13AB.22B, Инструкция по эксплуатации

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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 underneath. To
prevent a high degree of smoke from forming, do not insert the
pan higher than level 3. The meat juices are collected in the
pan and the oven is kept cleaner.
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.
Tips for roasting and grilling
Food Dish Shelf posi-
tion
Type of
heating
Grill setting Time
in minutes
Beef
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 4-5,
2. side 4-5
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-8,
2. side 4-6
Lamb
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 5-6,
2. side 5-6
Pork
Steaks, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 4+3
(
3 1. side 10-12,
2. side 9-10
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-8,
2. side 4-6
Sausages, thickness 2-4 cm Wire rack + universal pan 4+3
(
3 10-15, turn
occasionally
Gammon
Steaks, height 1-3 cm Wire rack + universal pan 5+3
(
3 1. side 4-5,
2. side 3-4
Chicken
Drumsticks, 150 g each Wire rack + universal pan 3+2
(
3 1. side 17,
2. side 8
Breast (boneless), 150 g each Wire rack + universal pan 3+2
(
3 1. side 20,
2. side 10
Fish
Whole trout, 300 g each Wire rack + universal pan 2+1
(
2 20-25
Fillets, 150 g each Wire rack + universal pan 4+3
(
3 1. side 5-7,
2. side 5-7
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.