Siemens HB64A Series, Инструкция по эксплуатации

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19
Grilling
Always use the grill with the oven closed.
For grilling, preheat the oven for about 3 minutes before the
food is placed inside the oven.
Place the pieces directly on the wire shelf. If only one piece is
prepared, it is best if placed in the centre of the wire shelf.
Place the enamel tray at level 1. The tray will help keep the
oven clean by catching any meat juices.
Do not place the baking tray or universal tray at level 4 or 5.
Due to the extreme heat, it could be deformed and cause
damage to the oven interior when it is removed.
In so far as it is possible, use pieces of the same thickness.
This will help them brown evenly and remain juicy. Salt the
fillets after grilling.
Turn the pieces after Z the time has elapsed.
The grill resistance switches on and off automatically. This is
normal. The frequency depends on the chosen power level.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Tips for roasting and grilling
Food Weight Accessories and
cookware
Level Type of
heating
Temperature at °C,
grill power
Cooking time,
minutes
Meat
Rare roast beef 1.0 kg open 1
4
240-250 40-50
Roastbeef, medium rare 1.0 kg open 1
4
250-260 50-60
Leg of lamb, boneless, rolled,
medium rare
1.5 kg open 1
4
160-170 100-110
Kebab 1.0 kg open 1
4
190-210 100-120
Pork roll 2.0 kg open 1
4
170-190 170-180
Poultry
Chicken 1.5 kg open 1
4
190-210 65-85
Duck 2.0 kg open 1
4
190-210 100-110
Fish
Fish, whole, grilled 300 g Wire shelf + uni-
versal tray
2+1
(
2 20-25
Au gratin dishes.
Dauphinoise potatoes Springform tin on
the wire shelf
2
4
160-180 50-70
Toast
Au gratin toast 12 slices Wire shelf + uni-
versal tray
3+1
4
170-180 8-12
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.