Tips For Roasting And Grilling - Siemens HB34A Series Instruction Manual

Poultry
The weights of the table are for unstuffed birds ready to roast.
Place whole birds on the wire shelf initially with the breast side
down. Turn once after the estimated time.
Z
Turn pieces of meat such as turkey pieces or turkey breasts
over after half the cooking time has elapsed. Turn the pieces of
poultry after Z the time has elapsed.
Poultry
Chicken, whole
Poularde, whole
Chicken, halves
Chicken pieces
Chicken pieces
Chicken breasts
Duck, whole
Duck breasts
Goose, whole
Goose legs
Small turkey, whole
Turkey roll
Turkey breast
Turkey thigh
Fish
Turn the fish pieces after
Z
Whole fish do not need to be turned over. Bake whole fish in
swimming position with the dorsal fin up. So that the fish
Fish
Fish, whole
Fish ventresca, 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
Weight Accessories and
cookware
1.2 kg Wire shelf
1.6 kg Wire shelf
500 g each Wire shelf
150 g each Wire shelf
300 g each Wire shelf
200 g each Wire shelf
2.0 kg Wire shelf
300 g each Wire shelf
3.5­4.0 kg Wire shelf
400 g each Wire shelf
3.0 kg Wire shelf
1.5 kg uncovered
1.0 kg covered
1.0 kg Wire shelf
the time has elapsed.
Weight Accessories and
cookware
approx. 300 g Wire shelf
1.0 kg Wire shelf
1.5 kg Wire shelf
2.0 kg covered
Wire shelf
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.
If cooking duck or goose, prick the skin below the wings to
release the fat.
The birds can be made brown and crunchy if they are smeared
with butter, brine or orange juice more or less at the end of
cooking time.
If grilling directly on the shelf, place the enamel tray on level 1.
Level 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
remains stable, place a cut potato or a small container suitable
for baking into the abdomen of the fish.
To cook fish fillets, add a few tablespoons of liquid when
cooking.
If grilling directly on the shelf, place the enamel tray on level 1.
Level Heating
2
(
2
4
2
4
2
%
3
(
2
%
Temperature Time
at °C, grill in minutes
power
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 90
180-200 90-100
Temperature Time
at °C, grill in minutes
power
2 20-25
200-220 45-55
190-210 60-70
190-210 70-80
2 20-25
210-230 25-30
21