Siemens IQ700 HS658GE 7B Series, Инструкция по эксплуатации

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en Tested for you in our cooking studio
58
Reheating
Using heating type "Reheating", food is reheated gently
using steam. It tastes and looks as though it has been
freshly prepared. Even baked items from the day before
can be re-crisped.
Use containers which are as flat, wide and heat-
resistant as possible. Cold containers prolong the
reheating process.
Where possible, only reheat dishes of the same size
and type at the same time. If this is not possible, the
time required for the component with the longest
reheating time should be used as a basis.
Do not cover food while it is being reheated.
Place the food in the cookware onto the wire rack or
place it directly onto the wire rack at level 2.
Do not open the appliance door during operation, as a
lot of steam will escape.
Recommended setting values
In the table, you can find the ideal settings for various
dishes. The times specified are only average values.
They are dependent on the cookware used, the quality,
temperature and consistency of the food. Time ranges
are indicated. Set the shortest time first and then extend
the time if necessary.
The values in the table apply to dishes placed into a
cold cooking compartment. Preheating is necessary for
selected dishes, and this is indicated in the table.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Type of heating used:
■
W Reheating
Cake
Cake, moist Baking tray 2
:
50 70-90
Cake, dry Baking tray 2
:
60 60-75
Fruit, vegetables
Berries Steam container 3
?
30-40 10-15
Vegetables Steam container 3
?
40-50 15-50
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Vegetables, chilled
1 kg Cookware, uncovered 2
W
120-130 15-25
250 g Cookware, uncovered 2
W
120-130 5-15
Dishes, chilled
Plated meal, 1 portion Cookware, uncovered 2
W
120-130 15-25
Soup, stew, 400 ml Cookware, uncovered 2
W
120-130 10-25
Side dishes, e.g. pasta, dumplings, potatoes,
rice
Cookware, uncovered 2
W
120-130 8-25
Bakes, e.g. lasagne, potato gratin Cookware, uncovered 2
W
120-140 10-25
Pizza, cooked Wire rack 2
W
170-180* 5-15
Baked goods
Bread rolls, baguette, baked Wire rack 2
W
150-160* 10-20
Pastries (vol-au-vents) Wire rack 2
W
180* 4-10
Baked goods, frozen
Pizza, cooked Wire rack 2
W
170-180* 5-15
Bread rolls, baguette, baked Wire rack 2
W
160-170* 10-20
* Preheat
Tested for you in our cooking studio en
59
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
■
Level 1: Roasted joints and pan-fried foods
■
Level 2: Bakes and side dishes
■
Level 3: Stews and soups
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
■
Universal pan: Level 3
Baking tray: Level 1
■
Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
Shelf positions for baking on three levels:
■
Baking tray: Level 5
■
Universal pan: Level 3
■
Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Apple pie on two levels: position dark-coloured
springform cake tins above each other so that they are
offset.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
Notes
■
The setting values apply to dishes placed into a cold
cooking compartment.
■
Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■
For baking, use the lower of the indicated
temperatures first.
Types of heating used:
■
: 4D hot air
■
% Top/bottom heating
■
& Intensive heat
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Baking
Viennese whirls Baking tray 3
%
140-150* - 25-40
Viennese whirls Baking tray 3
:
140-150* - 25-40
Whirls, 2 levels Universal pan + baking tray 3+1
:
140-150* - 30-40
Whirls, 3 levels Baking trays + universal pan 5+3+1
:
130-140* - 35-55
Small cakes Baking tray 3
%
160* - 20-30
Small cakes Baking tray 3
:
150* - 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1
:
150* - 25-35
Small cakes, 3 levels Baking trays + universal pan 5+3+1
:
140* - 35-45
Hot water sponge cake Springform cake tin, diameter 26 cm 2
%
160-170** - 25-35
Hot water sponge cake Springform cake tin, diameter 26 cm 2
:
160-170** - 25-35
Hot water sponge cake Springform cake tin, diameter 26 cm 2
:
150-160 1 10
- 20-25
Hot water sponge cake, 2 levels Springform cake tin, diameter 26 cm 3+1
:
150-170** - 30-50
Double-crusted apple pie 2 x black plate tins, diameter 20 cm 2
;
170-180 - 60-80
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function