Siemens IQ700 HS658GE 7B Series, Инструкция по эксплуатации

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42
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
^
to
Z
of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Cooking time calculation (e. g. 20 + 35):
Please calculate the cooking time with 20 minutes per
500 g meat + 35 minutes additional time. For 1,5 kg
the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10
- 15):
The food is done within the stated minutes.
Type of heating used:
■
:
4D hot air
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
Beef
Slow roasting joint wire rack 2
:
140-150 - 35+40
Slow roasting joint, 1.5 kg wire rack 2
:
130-140 1 70-80
- 40-50
Top side / Top rump wire rack 2
:
160-170 - 30+25
Top side / Top rump, 1.5 kg wire rack 2
:
170-180 1 100-120
Lamb
Leg (bone-in) wire rack 2
:
160-170 - 25+25
Leg (bone-in), 1.5 kg wire rack 2
:
180-190 1 80-90
Shoulder (bone-in) wire rack 2
:
160-170 - 25+20
Shoulder (boned and rolled) wire rack 2
:
170-180 - 25+25
Rack of lamb** wire rack 2
:
180-190* - 15+25
Rack of lamb (each 700 g) wire rack 2
:
200 - 20
170-180 1 25-30
Pork
Roasting joint wire rack 2
:
180-190 - 30+35
Roasting joint, 1.5 kg wire rack 2
:
120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 2
:
180-190 - 35+35
Loin joint, 1 kg wire rack 2
:
180-190 - 25-30
170-180 1 70-80
Belly wire rack 2
:
170-180 - 30+25
Gammon joint wire rack 2
:
160-170 - 30+30
Gammon joint, 1.5 kg wire rack 2
:
170-180 2 100-120
Poultry
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
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43
Tips on roasting and braising
Chicken, whole wire rack 2
:
170-180 - 25+15
Chicken, whole, 1.5 kg wire rack 2
:
180-190 2 65-75
Chicken, portion (each 200-250 g)*** wire rack 2
:
190-200 - 35-45
Chicken, portion (each 200-250 g)*** wire rack 2
:
200-210 2 35-45
Duck wire rack 2
:
180-190 - 25+20
Duck, 2-3 kg wire rack 2
:
160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 2
:
150-160 - 20+15
Turkey, crown, 3 kg wire rack 2
:
140-150 2 100-140
Turkey, thighs wire rack 2
:
170-180 - 25+30
Turkey, whole, 4-8 kg***** wire rack 2
:
150-160 - 12+12
Turkey, whole, 7 kg wire rack 1
:
140-150 2 120-150
170-180 - 30-40
Meat dishes
Meat loaf cookware, uncovered 2
:
170-180 - 20+35
Meat loaf, 1 kg cookware, uncovered 2
:
190-200 1 70-80
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered 2
:
140* - 100-120
Diced chicken (boned), 500 g meat cookware, covered 2
:
140* - 90-100
Braising steak cookware, covered 2
:
140 - 65+60
Complete meal
With beef wire rack + wire rack 4+1
:
160, then
200 (York-
shire Pud-
ding)
- calculation for
meat (see
table above)
+ 15-25 for
Yorkshire
Pudding
With chicken wire rack + wire rack 4+1
:
180 - calculation for
chicken (see
table above)
With chicken, 1.5 kg wire rack + wire rack 4+1
:
180 low (steam
0 when
Yorkshire
Pudding is
inserted)
65-75
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.