Siemens hb58au560a, Инструкция по эксплуатации

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Size of the ovenware
The meat should cover about two thirds of the ovenware base.
This will ensure that you get good meat juices.
The distance between the meat and the lid must be at least
3 cm. The meat may expand during the roasting process.
Preparing the dish
You can use fresh or frozen meat. We recommend fresh chilled
meat.
Select a suitable roasting dish.
Weigh the fresh or frozen meat, poultry or fish. You will find
detailed information in the corresponding tables. You need the
weight in order to make the setting.
Season the meat. Season frozen meat in the same way as fresh
meat.
Many dishes require the addition of liquid. Pour enough liquid
into the ovenware so that the base is covered to a depth of
approx. ½ cm. If the table specifies “a little” liquid, 2-
3 tablespoons are usually sufficient. If the table says “Yes”, feel
free to add more. Observe the instructions given before and in
the tables.
Cover the ovenware with a lid. Place it on the wire rack at
level 2.
For some dishes, it is not possible to set a later end time.
These dishes are marked with an asterisk *.
Always place the ovenware into the cooking compartment
without preheating it.
Programmes
Poultry
Place poultry in the roasting dish, breast side up. The
programme is not suitable for stuffed poultry.
When cooking several drumsticks, set the weight of the
heaviest drumstick. The drumsticks must be approximately the
same weight.
Example: For 3 chicken drumsticks of 300 g, 320 g and 400 g,
set 400 g.
Just as with drumsticks, if you want to prepare two chickens of
similar size in one roasting dish, make settings according to the
weight of the heavier chicken.
When cooking turkey breast, add plenty of water to make sure
that the meat does not dry out.
Meat
Pour the specified amount of liquid into the ovenware.
Beef
When cooking pot roasts, ensure that sufficient liquid is added.
You can also use the marinade.
When cooking Viennese boiled beef, add enough liquid (water
or stock) to almost cover the meat.
Cook sirloin fatty-side up.
Programmes Weight range in kg Add liquid Weight setting
Poultry
Chicken, fresh* 0.7-2.0 No Weight of meat
Poulard, fresh* 1.4-2.3 No Weight of meat
Duck, fresh* 1.6-2.7 No Weight of meat
Goose, fresh* 2.5-3.5 No Weight of meat
Small turkey, fresh* 2.5-3.5 No Weight of meat
Turkey breast, fresh* 0.5-2.5 A generous amount Weight of meat
Drumsticks, fresh
e. g. chicken, duck, goose, turkey
drumsticks
0.3-1.5 No Weight of heaviest
drumstick
Drumsticks, frozen*
e. g. chicken, duck, goose, turkey
drumsticks
0.3-1.5 No Weight of heaviest
drumstick
Programmes Weight range in kg Add liquid Weight setting
Beef
Pot roast, fresh
e g. prime rib, boned shoulder, shoulder,
marinated beef
0.5-3.0 Yes Weight of meat
Pot roast, frozen*
e g. prime rib, boned shoulder, shoulder 0.5-2.0 Yes Weight of meat
Sirloin, fresh, medium
e. g. loin 0.5-2.5 No Weight of meat
Sirloin, fresh, rare
e. g. loin 0.5-2.5 No Weight of meat
Sirloin, frozen, well-done*
e. g. loin 0.5-2.0 No Weight of meat
Meat loaf* 0.3-3.0 No Total weight
Viennese boiled beef, fresh 0.5-2.5 A generous amount Weight of meat