Tips For Roasting And Grilling - Siemens HB36GB.60 Instruction Manual

Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after of the specified time.
Z
Poultry
Chicken, whole
Poulard, whole
Chicken, halved
Chicken portions
Chicken portions
Chicken breast
Duck, whole
Duck breast
Goose, whole
Goose legs
Small turkey, whole
Rolled turkey joint
Turkey breast
Turkey thigh
Fish
Turn the pieces of fish after
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
Fish
Fish, whole
Fish steak, 3 cm thick
Fish fillet

Tips for roasting and grilling

The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
30
Weight Accessories and
ovenware
1.2 kg wire rack
1.6 kg wire rack
500 g each wire rack
150 g each wire rack
300 g each wire rack
200 g each wire rack
2.0 kg wire rack
300 g each wire rack
3.5-4.0 kg wire rack
400 g each wire rack
3.0 kg wire rack
1.5 kg uncovered
1.0 kg covered
1.0 kg wire rack
Z of the time.
Weight Accessories and
ovenware
300 g each wire rack
(approx.)
1.0 kg wire rack
1.5 kg wire rack
2.0 kg covered
wire rack
covered
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
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.
Level Type of
heating
2
4
2
4
2
4
3
4
3
4
3
(
2
4
3
4
2
4
3
4
2
4
1
4
2
%
2
4
upwards. Placing half a potato or a small ovenproof container
in the stomach cavity of the fish will make it more stable.
For fish fillet, add a few tablespoons of liquid to provide steam.
Level Type of
heating
2
(
2
4
2
4
2
%
3
(
2
%
Z
Temperature Cooking time
in °C, grill set- in minutes
ting
220-240 60-70
210-230 80-90
220-240 40-50
210-230 30-40
210-230 35-45
3 30-40
190-210 100-110
240-260 30-40
170-190 120-140
220-240 40-50
180-200 80-100
200-220 110-130
180-200 80-90
180-200 90-100
Temperature Cooking time
in °C, grill set- in minutes
ting
2 20-25
200-220 45-55
190-210 60-70
190-210 70-80
2 20-25
210-230 25-30
of the