Types Of Heating - Siemens HB36D.70B Instruction Manual

Types of heating

Types of heating
ë Hot air
Steam
Hot air and steam
Reheat
Dough proving
Defrosting
Slow cooking
Plate warming
Keep warm
Temperature Application
range
30 230 ºC for moist cakes, sponge, pot roasts.
A fan in the back wall of the oven distributes the heat evenly
inside the cooking compartment.
40 100 ºC for vegetables, fish, side dishes, for juicing fruit and for
blanching.
The food is completely surrounded by steam.
120 230 ºC for meat, bakes and baked goods.
Hot air and steam are combined.
100 180 ºC for plated meals and baked goods.
Cooked food is gently reheated. The steam means that the
food does not dry out.
40 50 ºC for yeast dough and sour dough.
Steam and hot air are combined. The moisture distributes the
heat particularly evenly. The surface of the dough does not dry
out.
40 60 ºC for vegetables, meat, fish and fruit.
Steam and hot air are combined. The moisture gently
transfers the heat to the food. The food does not dry out or
lose shape.
60 120 ºC for roast beef, leg of lamb.
Tender pieces of meat stay particularly juicy.
30 70 ºC for porcelain.
Food does not cool down so quickly in preheated ovenware.
Drinks also remain warm for longer. Take the ovenware out of
the appliance using oven gloves.
60 100 ºC for keeping food warm.
Caution: warm food spoils more quickly. Do not keep food
warm for longer than two hours.
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