Siemens HB676GB.1 Instruction Manual page 37

Tested for you in our cooking studio
en
Types of heating used:
Top/bottom heating
%
■
Dish
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack
Pork tenderloin steak, 1.5 kg
Pork fillet, 400 g
Smoked pork on the bone, 1 kg (with a lit-
tle added water)
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick
Beef
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Steak, 3 cm thick, medium
Burger, 3-4 cm deep
Veal
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium
Saddle of lamb on the bone (remove sin-
ews, cut lengthwise from the bone with-
out turning)
Lamb cutlet**
Sausages
Grilled sausages
Meat dishes
Meat loaf, 1 kg
* Preheat
** Slide the universal pan in underneath at shelf position 2
Tips for roasting, braising and grilling
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
36
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Prepare your food in an enclosed roasting dish 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.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Circulated air grilling
4
■
Grill, large area
(
■
Shelf posi- Type of
tion heating
2
4
2
4
2
4
3
4
2
4
5
(
5
(
2
4
2
4
2
4
5
(
4
(
2
4
2
%
2
4
2
4
5
(
4
(
2
4
Tempera- Grill Cooking
ture in °C setting time in
mins.
180-190 - 110-130
190-200 - 130-140
220-230 - 70-80
220-230 - 20-25
210-230 - 70-90
- 2 16-20
- 3* 8-12
210-220 - 40-50
200-220 - 130-160
220-230 - 60-70
- 3 15-20
- 3 25-30
160-170 - 100-120
200-210 - 100-120
170-190 - 50-80
180-190 - 40-50
- 3 12-16
- 3 10-15
170-180 - 60-70