Tested For You In Our Cooking Studio; Cakes And Pastries - Siemens HB36P572B Instruction Manual

Cut the meat into bite-sized pieces. Use whole chicken
portions.
Use the same amount, to twice the amount of vegetables to the
meat. Example: for 0.5 kg of meat, use between 0.5 kg and 1
of kg fresh vegetables.
Programme group
Programme
Beef
Pot roast, fresh
Sirloin, medium
Sirloin, rare
Poultry
Whole poultry
Drumsticks
Turkey breast, fresh
Fish
Whole fish
Stew
Meat loaf
Game
Joint of venison, fresh
Boned leg of roe venison, fresh
Lamb
Leg of lamb, fresh, boned, medium
Pork
Neck joint, fresh
Joint with crust, fresh
Veal
Joint, fresh

Tested for you in our cooking studio

Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
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cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
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depend on the quality and composition of the food.
About the tables
Notes
The times given apply to food placed in a cold oven.
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The temperature and baking time depend on the consistency
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and amount of the mixture. This is why temperature ranges
are given in the tables. Begin with the lower temperature and,
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Suitable food
e.g. boned chuck back rib, shoulder, top/
silverside, marinated pot roast
Thick piece of sirloin, 5-6 cm
Thick piece of sirloin, 5-6 cm
e.g. chicken, duck, goose, small turkey
e.g. chicken/duck/goose/turkey drumsticks
Turkey breast, rolled roasting joint
e.g. trout, pike-perch, carp, cod
e.g. roulades, goulash
e.g. made of fresh mixed meat,
approximately 8 cm deep
e.g. shoulder, neck, breast
e.g. shoulder with rind, belly
e.g. shoulder, knuckle, topside, stuffed veal
breast
Weight range in kg Add liquid
0.50 - 2.00
0.50 - 2.00
0.50 - 2.00
0.50 - 2.50
0.30 - 1.50
0.50 - 2.00
0.30 - 1.50
0.30 - 2.00
0.30 - 2.00
0.50 - 2.00
0.50 - 2.00
0.50 - 2.00
0.50 - 2.00
0.50 - 2.00
0.50 - 2.00
Use the accessories supplied. Additional accessories may be
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obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
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ovenware out of the cooking compartment.

Cakes and pastries

if necessary, use a higher setting the next time, since a lower
temperature results in more even browning.
Additional information can be found in the Baking tips section
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following the tables.
Always place the cake tin in the centre of the wire rack.
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