30
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
Z
of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
Z
of the
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Sirloin, medium
1.0 kg
uncovered
1
4
220-240
60
Steaks, 3 cm thick, medium
wire rack + univer-
sal pan
5+1
(
3
15
Veal
Joint of veal
1.0 kg
uncovered
2
%
190-210
110
1.5 kg
2
%
180-200
130
2.0 kg
2
%
170-190
150
Knuckle of veal
1.5 kg
uncovered
2
%
210-230
140
Pork
Joint without rind (e.g. neck)
1.0 kg
uncovered
1
4
190-210
120
1.5 kg
1
4
180-200
150
2.0 kg
1
4
170-190
170
Joint with rind (e.g. shoulder)
1.0 kg
uncovered
1
4
190-210
130
1.5 kg
1
4
180-200
160
2.0 kg
1
4
170-190
190
Fillet of pork
500 g
wire rack + univer-
sal pan
3+1
4
230-240
30
Pork joint, lean
1.0 kg
uncovered
2
%
200-220
120
1.5 kg
2
%
190-210
140
2.0 kg
2
%
180-200
160
Smoked pork on the bone
1.0 kg
covered
2
%
210-230
70
Steaks, 2 cm thick
wire rack + univer-
sal pan
5+1
(
3
15
Pork medallions, 3 cm thick
wire rack + univer-
sal pan
5+1
(
3
10
Lamb
Saddle of lamb on the bone
1.5 kg
uncovered
2
4
190-210
60
Leg of lamb, boned, medium
1.5 kg
uncovered
1
4
160-180
120
Game
Saddle of venison on the bone
1.5 kg
uncovered
2
%
200-220
50
Leg of roe venison, boned
1.5 kg
covered
2
%
210-230
100
Wild boar joint
1.5 kg
covered
2
%
180-200
140
Joint of venison
1.5 kg
covered
2
%
180-200
130
Rabbit
2.0 kg
covered
2
%
220-240
60
Minced meat
Meat loaf
Made from
500 g meat
uncovered
1
4
180-200
80
Sausages
Sausages
wire rack + univer-
sal pan
4+1
(
3
15
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Содержание HB38GB.90
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