Siemens HB 56 M 550 Operating And Fitting Instructions Manual page 116

Main oven
Meat
Meat
Beef pot roast
(e.g. ribs)
Sirloin of beef
Sirloin, medium-rare*
Steaks, well done
Steaks, medium rare
Pork without rind
(e.g. neck)
Pork with rind**
(e.g. shoulder, leg)
Smoked pork on the bone
Meat loaf
Sausage
Roast veal
Leg of lamb without bone
* Turn roast beef after half the cooking time. After cooking, wrap the sirloin in aluminium foil and leave
in the oven to stand for 10 minutes.
** Make cuts in the pork rind and place the pork in the dish if the pork is to be turned, first place the
pork with the rind side down.
*** Insert the universal pan at level 1.
116
The table applies to insertion into a cold oven.
The time specifications are provided as guidelines
only and depend on the type and quality of the meat.
Weight Ovenware
1 kg
1.5 kg Covered
2 kg
1 kg
1.5 kg Uncovered
2 kg
1 kg Uncovered
Wire rack*** 5
Wire rack*** 5
1 kg
1.5 kg Uncovered
2 kg
1 kg
1.5 kg Uncovered
2 kg
1 kg Covered
750 g Uncovered
approx. Wire rack*** 4
750 g
1 kg Uncovered
2 kg
1,5 kg Uncovered
Level Type of Tempera-
heating ture in °C,
grill
2 200-220
t
2 190-210
t
2 180-200
t
2 210-230
t
2 200-220
t
2 190-210
t
,
1 240-250
3
x
3
x
,
1 200-220
,
1 190-210
,
1 180-200
,
1 190-210
,
1 180-200
,
1 170-190
2 210-230
t
,
1 180-200
3
x
2 190-210
t
2 170-190
t
,
1 160-180
Cooking
time in
minutes
80
100
120
70
80
90
50
20
15
100
140
160
120
150
180
70
70
15
100
120
140