Meat - Siemens HB676GB.1 Instruction Manual

Tested for you in our cooking studio
en
for this reason. Try using the lower values at first. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx.
time.
Only use greaseproof paper that is suitable for
Note:
the selected temperature. Always cut greaseproof
paper to size.
Dish
Chicken
Chicken, 1 kg
Chicken breast fillet, 150 g each (grilling) Wire rack
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen
Poulard, 1.5 kg
Duck & goose
Duck, 2 kg
Duck breast, 300 g each
Goose, 3 kg
Goose legs, 350 g each
Turkey
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, with bones, 1 kg
* Preheat

Meat

Your appliance offers you many heating types for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and braising
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
34
^ to Z of the indicated
Accessories/cookware
Wire rack
Wire rack
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Tips
For duck or goose, pierce the skin on the underside
■
of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
■
breasts.
When you turn poultry, ensure that the breast side or
■
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if
■
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
% Top/bottom heating
■
Circulated air grilling
4
■
Grill, large area
(
■
coolStart function
,
■
Shelf posi- Type of
tion heating
2
4
4
(
3
4
3
,
2
4
1
4
3
4
2
4
2
4
2
4
2
%
2
4
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended standing time is not included in the
cooking time specified.
Roasting on the wire rack
On the wire rack, meat will become very crispy on all
sides.
Tempera- Grill Cooking
ture in °C setting time in
mins.
200-220 - 60-70
- 3* 15-20
220-230 - 30-35
- - -
200-220 - 70-90
180-200 - 90-110
230-250 - 17-20
160-180 - 120-150
210-230 - 40-50
180-200 - 70-90
240-260 - 80-100
180-200 - 80-100