Siemens HB38GB.90, Инструкция по эксплуатации

Страница: 24 / 40

24
Game
Game can be covered with bacon, which keeps the meat more
succulent, but means that it will not brown as much. To create a
more delicate taste, you can marinate the game overnight in the
fridge in buttermilk, wine or vinegar, before cooking.
When cooking more than one haunch of hare, set the weight of
the heaviest haunch.
Rabbit can also be cooked pre-cut into portions. Set the total
weight.
Fish
Prepare the fish, then add vinegar, lemon juice or white wine
and salt as usual.
For braised fish: Pour some liquid (e. g. wine or lemon juice)
into the cookware, ½ cm deep.
For baked fish: Turn the fish in flour and brush with melted
butter.
Whole fish turns out particularly well if it is placed in the dish in
a swimming position In other words, the dorsal fin is pointing
upwards. To ensure that the fish remains in position, place half
a potato or a small, ovenproof container into the stomach
cavity.
When cooking more than one fish, set the total weight.
However, the fish must be roughly the same size or the same
weight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.
Meat loaf
Use fresh minced meat.
Set the total weight of the meat loaf.
The recipe can be improved by adding diced vegetables or
cheese.
Programmes Weight range in kg Add liquid Weight setting
Mutton
Joint of mutton, fresh
e. g. shoulder 0.5-3.0 Yes Weight of meat
Joint of mutton, frozen*
e. g. shoulder 0.5-2.0 Yes Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Game
Joint of venison, fresh
e. g. shoulder, breast 0.5-3.0 Yes Weight of meat
Joint of venison, frozen*
e. g. shoulder, breast 0.5-2.0 Yes Weight of meat
Leg of roe venison, fresh, boned 0.5-3.0 Yes Weight of meat
Leg of roe venison, frozen*, boned 0.5-2.0 Yes Weight of meat
Haunch of hare, fresh, on the bone 0.3-0.6 Yes Weight of heaviest haunch
Haunch of hare, frozen*, on the bone 0.3-0.6 Yes Weight of heaviest haunch
Wild boar joint, fresh
e. g. shoulder, breast 0.5-3.0 Yes Weight of meat
Wild boar joint, frozen*
e. g. shoulder, breast 0.5-2.0 Yes Weight of meat
Rabbit, fresh 0.5-3.0 Yes Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Fish
Trout, fresh, braise* 0.3-1.5 Yes Total weight
Trout, fresh, bake* 0.3-1.5 No Total weight
Pike-perch, fresh, braise* 0.5-2.0 Yes Total weight
Pike-perch, fresh, bake* 0.5-2.0 No Total weight
Cod, fresh, braise* 0.5-2.0 Yes Total weight
Cod, fresh, bake* 0.5-2.0 No Total weight
Carp, fresh, braise* 0.8-2.0 Yes Total weight
Carp, fresh, bake* 0.8-2.0 No Total weight
Programmes Weight range in kg Add liquid Weight setting
Meat loaf
Made from fresh beef* 0.3-3.0 No Total weight
Made from fresh pork* 0.3-3.0 No Total weight
Made from fresh lamb* 0.3-3.0 No Total weight
Made from fresh, mixed meat* 0.3-3.0 No Total weight