Meat, Poultry, Fish - Siemens HB 43MB.20B Instruction Manual

Small baked products made out of
yeast dough stick to one another
when baking.
Condensation forms when you
bake moist cakes.

Meat, poultry, fish

Notes regarding ovenware
Tips for roasting
There should be a distance of approx. 2 cm around each item.
This gives enough space for the item to expand nicely and turn
brown on all sides.
Baking may result in the formation of water vapour, which
escapes via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units.
This is a normal physical process.
The universal pan with insert wire rack is suitable for
large roasts. You may also use any heat resistant
ovenware.
Glass ovenware is the most suitable. The lid of the
roasting dish should fit well and close properly.
Add a little more liquid when using enamelled roasting
dishes.
With roasting dishes made of stainless steel, browning
is not so intense and the meat is somewhat less well
cooked. Increase the cooking times.
Always place the ovenware in the centre of the wire
rack.
Place hot glass ovenware on a dry mat after cooking.
The glass could crack if placed on a cold or wet
surface.
The information in the table applies to food placed in a
cold oven and for meat taken directly from the
refrigerator.
The joints of meat should weigh between 500 g and
2 kg.
Ensure that you always use the lower temperature, if
the weight of the joint you wish to roast is high.
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