Hot Air; Hot Air + Steam; Vegetables - Siemens HB36D.75. Instruction Manual

Distributing food evenly
Always distribute the food evenly in the ovenware. It will not
cook evenly if the layers are of different depths.
Pressure-sensitive food
When layering delicate foods in the cooking container, do not
pile them too high. It is better to use two containers.
Cooking a menu
With steam, you can cook a whole menu at once, without the
different flavours mixing. Place the food with the longest
cooking time in the appliance first and delay the rest until the
appropriate time. This means that all the food will be ready at
the same time.
The overall cooking time is extended with menu cooking, as a
little steam escapes each time the appliance door is opened
and has to be reheated.

Vegetables

Place the vegetables in the perforated cooking container and
insert at level 3. Insert the baking tray underneath at level 1.
Dripping liquid is caught.
Food
Artichokes
Cauliflower
Cauliflower
Broccoli
Peas
Fennel
Stuffed vegetables
(courgettes, aubergines, peppers)
Vegetable flan
Green beans
Carrots
Kohlrabi
Leeks
Sweetcorn
Swiss chard*
Green asparagus*
White asparagus*
Spinach*
Romanesco
Brussels sprouts
Beetroot
* Preheat the appliance
Size Accessories
whole perforated + baking
tray
whole perforated + baking
tray
florets perforated + baking
tray
florets perforated + baking
tray
- perforated + baking
tray
slices perforated + baking
tray
Do not pre- baking tray at level 2
cook vege-
tables
- 1.5 l bain-marie + wire
rack at level 2
- perforated + baking
tray
slices perforated + baking
tray
slices perforated + baking
tray
slices perforated + baking
tray
whole perforated + baking
tray
shredded perforated + baking
tray
whole perforated + baking
tray
whole perforated + baking
tray
- perforated + baking
tray
florets perforated + baking
tray
florets perforated + baking
tray
whole perforated + baking
tray

Hot air

The Hot Air operating mode is ideal for sweet and savoury
baking, pot roasts and various cakes.

Hot air + Steam

The Hot air + Steam operating mode is particularly suited to the
preparation of roasted joints, chicken and baked items, such as
yeast-risen pastry and bread.
Roasts and chicken are nice and crisp on the outside and juicy
inside. What is more, meat loses less of its weight.
Baked items, such as yeast-risen pastry and bread, take on a
particularly attractive surface shine and they do not dry out.
Operating
mode
Steam
Steam
Steam
Steam
Steam
Steam
Hot air + Steam 160 - 180
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Steam
Temperature in°C Cooking time
in min.
100 30 - 35
100 30 - 40
100 10 - 15
100 8 - 10
100 5 - 10
100 10 - 14
15 - 30
100 50 - 70
100 15 - 20
100 10 - 20
100 15 - 20
100 4 - 6
100 25 ­ 35
100 8 - 10
100 7 - 12
100 10 - 15
100 2 - 3
100 8 - 10
100 20 ­ 30
100 40 ­ 50
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