Siemens HB74AR 0 Series, Инструкция по эксплуатации

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18
Meat
The cooking times in the table below have been calculated for
use without preheating the oven. The times in the table are
given as a guide and may vary depending on the quality and
nature of the meat.
Poultry
The cooking times in the table below have been calculated for
an oven without any preheating.
The weight indications in the table refer to unstuffed oven-ready
birds.
If grilling directly on the shelf, place the enamel tray on level 1.
When preparing duck or goose, prick the skin of the bird under
the wings several times: this will enable the fat to drain easily.
Turn the whole bird over after two thirds of the cooking time has
elapsed.
To make the skin deliciously golden and crispy, baste it with
butter, salted water or orange juice at the end of the cooking
time.
Meat Weight Cookware Level Type of heating Temperature
at °C, grill
power
Cooking time,
minutes
Ox stew (e.g. ribs) 1.0 kg covered 2
%
220-240 90
1.5 kg 2
%
210-230 110
2.0 kg 2
%
200-220 130
Beef loin 1.0 kg uncovered 2
%
210-230 70
1.5 kg 2
%
200-220 80
2.0 kg 2
%
190-210 90
Rare roast beef* 1.0 kg uncovered 1
4
210-230 40
Steaks, well done Shelf*** 5
(
3 20
Steaks, bloody 5
(
3 15
Pork without rind (e.g. neck) 1.0 kg uncovered 1
4
190-210 100
1.5 kg 1
4
180-200 140
2.0 kg 1
4
170-190 160
Pork with rind** (e.g. shoulder,
leg)
1.0 kg uncovered 1
4
180-200 120
1.5 kg 1
4
170-190 150
2.0 kg 1
4
160-180 180
Smoked pork ribs, on the bone 1.0 kg covered 2
%
210-230 70
Baked mince meat 750 g of
meat
uncovered 1
4
170-190 70
Sausages approx.
750 g
Shelf*** 4
(
3 15
Roast veal 1.0 kg uncovered 2
%
190-210 100
2.0 kg 2
%
170-190 120
Boned leg of lamb 1.5 kg uncovered 1
4
150-170 110
* Turn the roast beef over after half the cooking time has elapsed. When it has finished cooking, wrap it in aluminium foil and leave
it to rest in the oven for 10 minutes.
** Score the pork rind several times. If you intend to turn the meat, place it in the pan, rind side down first.
*** Place the enamel tray on level 1.
Poultry Weight Cookware Level Type of heating Temperature
in °C
Cooking time,
minutes
Chicken halves, 1 to 4 portions 400 g each Shelf 2
4
200-220 40-50
Chicken pieces 250 g each Shelf 2
4
200-220 30-40
Chicken, whole 1 to 4 birds 1.0 kg each Shelf 2
4
190-210 50-80
Duck 1.7 kg Shelf 2
4
180-200 90-100
Goose 3.0 kg Shelf 2
4
170-190 110-130
Young turkey 3.0 kg Shelf 2
4
180-200 80-100
2 turkey legs 800 g each Shelf 2
4
190-210 90-110