Siemens HB53CR550, Инструкция по эксплуатации

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Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■
The values in the table always apply to dishes placed into the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
■
The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■
Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■
Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
Cakes and pastries
Baking on one level
When baking cakes, the best results can be achieved using %
Top/bottom heating. When baking with
:
3D hot air, note the
following: Bake cakes in tins and on a tray at shelf height 1.
Baking on two or more levels
Use : 3D hot air.
Baking on 2 levels:
■
Baking tray in shelf position 3
■
Universal pan in shelf position 1
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for well-known dishes.
Baking tins
It is best to use dark-coloured metal baking tins. Baking times
are increased when light-coloured baking tins made of thin
metal or glass dishes are used, and cakes do not brown so
evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and consistency of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature allows more even
browning. You can increase the temperature next time if
necessary.
Preheating the oven shortens the baking time by 5 to
10 minutes.
More information can be found in the “Baking tips” section
which follows the tables.
Cakes in tins Cookware Position Type of
heating
Temperature
in °C
Baking time
in minutes
Sponge cake, simple Ring/loaf tin 1
:
150-160 60-75
Sponge cake, delicate (e.g. sand cake) Ring/loaf tin 1
%
150-160 60-70
Sponge flan base Flan tin 1
%
160-170 20-35
Delicate fruit flan, sponge Springform/ring cake tin 1
%
160-170 60-70
Sponge base, 2 eggs Preheat Flan tin 1
%
160-170 20-35
Sponge flan, 6 eggs, preheat Dark springform cake tin 1
%
160-170 30-45
Shortcrust pastry base with crust Dark springform cake tin 1
%
180-190 20-30
Fruit tart or cheesecake on pastry base* Dark springform cake tin 1
;
160-170 60-75
Swiss flan Pizza tray 1
;
190-210 35-45
Ring cake Ring cake tin 1
%
170-180 40-50
Pizza, thin base, light topping (preheat) Pizza tray 1
;
200-220 15-25
Savoury cakes* Dark springform cake tin 1
;
170-190 45-60
* Turn off the oven and allow the tart or cake to cool for an additional 20 minutes with the oven door closed.
Cakes on trays Accessories Position Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge with dry topping Universal pan 2
%
160-170 25-35
Baking tray + universal
pan
3+1
:
150-160 35-45
Sponge, moist topping, fruit Universal pan 2
%
160-170 30-45
Baking tray + universal
pan
3+1
:
160-170 40-50