Tested For You In Our Cooking Studio - Siemens HB84K.52B Instruction Manual

Programme
no.
Steam fresh fish fillet
10
* Signal to stir halfway through the cooking time.
Combi cooking
Pizza
Note: Use prebaked, frozen pizza.
Poultry
Notes
Place the chicken in the ovenware breast-side down.
■
Place chicken portions in the ovenware skin-side up.
■
Cook turkey breast without the skin. Add 100 to 150 ml of
■
liquid to the turkey breast. Add another 50 to 100 ml of liquid
after turning if necessary.
After the programme has ended, leave the turkey breast to
■
stand for a further 10 minutes.
Programme no.
Combi­cooking
Pizza, frozen
11
Lasagne bolognese, frozen
12
Chicken, fresh***
13
Chicken portions, fresh
14
Turkey breast, fresh*
15
Pot-roasted beef, fresh**
16
Sirloin, fresh*
17
Joint of pork, fresh***
18
Leg of lamb, fresh*
19
Meat loaf
20
* Signal to turn after the cooking time is approximately halfway through
Y
** Signal to turn after and
Z
*** Signal to turn after

Tested for you in our cooking studio

Here you will find a selection of recipes and the ideal settings
for them. We will show you which type of heating and which
temperature or microwave power setting is best for your meal.
You can find information about suitable accessories and the
height at which they should be inserted. There are also tips
about ovenware and preparation methods.
Notes
The values in the table always apply to food placed into the
■
cooking compartment when it is cold and empty. Only
preheat the appliance if the table specifies that you should do
so. Before using the appliance, remove all accessories from
the cooking compartment that you will not be using.
Suitable food
Fillet of pike, cod, rosefish, pollock, pike-
perch
Suitable food
Pizza with thin base, preb-
aked
Whole chicken
Chicken thigh, half chicken 0.40 - 1.20
Skinless turkey breast
Thick piece of sirloin, 5-6
cm
Boned neck joint, rolled
roasting joint
Leg of lamb, boned
approx. 8 cm deep
Z
of the cooking time has elapsed
of the cooking time has elapsed
Weight range
in kg
0.20 - 1.00
Meat
Notes
Cook sirloin fatty-side down first.
■
Joint of beef, joint of veal, leg of lamb and joint of pork:
■
The joint should cover two thirds of the ovenware base. Add
50 ml of liquid to the joint. Add another 50-100 ml of liquid
after turning, if necessary.
Add 50 to 100 ml of liquid to the meat loaf.
■
After the programme has ended, leave the roast to stand for
■
another 10 minutes.
Weight range in kg
0.30 - 0.50
0.40 - 1.00
0.80 - 1.80
0.80 - 2.00
0.80 - 2.00
0.80 - 2.00
0.80 - 2.00
0.80 - 2.00
0.80 - 1.50
Do not line the accessories with greaseproof paper until after
■
they have been preheated.
The times specified in the tables are only guidelines. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained from specialist retailers or from the after-sales
service.
Always use an oven cloth or oven gloves when taking
■
accessories or ovenware out of the cooking compartment.
Ovenware/accessories,
shelf height
Ovenware with lid, wire rack,
Level 1
Ovenware/accessories, shelf
height
Universal pan
Level 1
Ovenware without lid, wire rack,
Level 1
Deep ovenware with lid
Wire rack, level 1
Deep ovenware with lid
Wire rack, level 1
Ovenware with lid, wire rack,
Level 1
Ovenware with lid, wire rack,
Level 1
Ovenware without lid, wire rack,
Level 1
Ovenware with lid, wire rack,
Level 1
Ovenware with lid, wire rack,
Level 1
Ovenware with lid, wire rack,
Level 1
19