Siemens HS636GD.2 Instruction Manual page 58

Tested for you in our cooking studio
en
Sear the meat on the hotplate at a very high heat and
for a sufficiently long time on all sides, even on the
ends. Place into the preheated cookware right away.
Place the cookware containing the meat into the
cooking compartment once again and cook slowly.
Dish
Poultry
Duck breast, medium rare, 300 g
each
Chicken breast fillet, 200 g each, well
done
Turkey breast, boned, 1 kg, well done Cookware, uncovered
Pork
Pork tenderloin steak, 5-6 cm thick,
1.5 kg
Fillet of pork, whole
Beef
Joint of beef (rump), 6-7 cm thick,
1.5 kg
Fillet of beef, 1 kg
Sirloin, 5-6 cm thick
Beef medallions/rump steak, 4 cm
thick
Veal
Joint of veal, 4-5 cm thick, 1.5 kg
Joint of veal, 7-10 cm thick, 1.5 kg
Fillet of veal, whole, 800 g
Veal medallions, 4 cm thick
Lamb
Saddle of lamb, boneless, 200 g each Cookware, uncovered
Leg of lamb, boned, medium, 1 kg,
tied
* Preheat
Tips for slow cooking
Slow-cooking duck breast.
The slow-cooked meat is not as hot as
conventionally roasted meat.
58
Cookware
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
Recommended setting values
The slow cooking temperature and cooking time are
dependent on the size, thickness and quality of the
meat. Different settings ranges are indicated for this
reason.
Type of heating used:
Slow cooking
.
■
Shelf posi- Heating Searing time
tion function in mins
2 6-8
.
2 4
.
2 6-8
.
2 6-8
.
2 4-6
.
2 6-8
.
2 4-6
.
2 6-8
.
2 4
.
2 6-8
.
2 6-8
.
2 4-6
.
2 4
.
2 4
.
2 6-8
.
Tempera- Cooking
ture in °C time in
mins
90* 45-60
120* 45-60
120* 110-130
80* 130-180
80* 45-70
100* 150-180
80* 90-120
80* 120-180
80* 30-60
80* 80-140
80* 140-200
80* 70-120
80* 30-50
80* 30-45
95* 120-180