Siemens CP565AGS0B User Manual And Installation Instructions page 43

Smoke may be produced when grilling.
Recommended setting values
¡ The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish
is placed into a cold cooking compartment.
¡ The table lists values for poultry, meat and fish, with
default values for the weight. If you want to cook
heavier poultry, meat or fish, always use the lower
temperature. If cooking more than one item, use the
weight of the heaviest item as a basis for determin-
ing the cooking time. The individual pieces should
be approximately the same size.
¡ Try to use pieces of food of a similar thickness and
weight. This will allow them to brown evenly and re-
main succulent and juicy.
¡ The larger the poultry, meat or fish, the lower the
cooking temperature and the longer the cooking
time.
¡ Turn poultry, meat and fish if specified in the set-
tings table.
Tips for cooking poultry
¡ For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to drain out.
¡ If using duck breast, score the skin.
¡ Do not turn duck breasts.
¡ When you turn poultry, ensure that the breast side
or the skin side is underneath at first.
Tips for cooking meat
¡ Coat lean meat with fat or oil as required and cover
it with strips of bacon.
¡ When roasting, add a little liquid if the meat is lean.
This liquid should just about cover the bottom of the
glass cookware.
Recommended settings for poultry
Food Accessories/
cookware
Chicken, Cookware with
whole, lid
cooked,
1.3 kg
Chicken, Cookware
whole, roas- without lid
ted, 1.3 kg
Chicken por- Cookware
tions, e.g. without lid
chicken quar-
ters, 800 g
1 Turn the dish halfway through the cooking time.
Place with the breast side up.
2
Do not turn the food.
3
4 Leave to stand for 5 minutes.
5 Pierce the skin.
6 Place with the skin side up.
Use deep cookware without a lid.
7
Shelf pos- Type of Temperat-
ition heating ure in °C
0 -
0 ⁠ + ⁠ + 190
0 ⁠ + 190
¡ Score the rind crosswise.
¡ When the joint is ready, turn off the oven and allow
it to rest for a further 10 minutes in the cooking
compartment, keeping the door closed. This helps
distribute the meat juices more evenly. Wrap the
joint in aluminium foil. The recommended resting
time is not included in the cooking times specified.
¡ It is more convenient to roast and braise meat in the
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and pre-
pare the sauce in the cookware itself.
¡ The quantity of liquid depends on the type of meat,
the material the cookware is made from and on
whether or not a lid is used. If you are cooking meat
in an enamelled or dark-coloured metal roasting
dish, it will need a little more liquid than if cooked in
glass cookware.
¡ The liquid in the cookware evaporates as the meat
roasts. Carefully pour in more liquid if required.
¡ The gap between the meat and the lid must be at
least 3 cm. The meat may expand.
¡ To braise the meat, sear it first as required. Add wa-
ter, wine, vinegar or a similar liquid for the braising
liquid. The base of the cookware must be covered
with 1-2 cm of liquid.
Tips for cooking fish
¡ You do not need to turn a whole fish.
¡ If you would like to cook fish on the wire rack, coat
the wire rack with a little oil beforehand as this will
make it easier to remove the fish later.
¡ You can tell when the fish is cooked because the
dorsal fin can be removed easily.
Grill Microwave
setting setting in W
- 600
- 360
- 180
How it works en
Steam Cooking
setting time
in mins
1
- 25-35
2, 3, 4
3 40-45
5, 6, 3
- 20-35
43