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Table of Contents
Related Manuals for Siemens CS858GR 7B Series
Summary of Contents for Siemens CS858GR 7B Series
- Page 1 Built-in oven CS858GR.7B en Instruction manual...
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Page 3: Table Of Contents
Table of contents e n I n s t r u c t i o n m a n u a l Defrosting ........18 Intended use . -
Page 4: Intended Use
15 years old and are replacement parts and services can be found at being supervised. www.siemens-home.bsh-group.com and in the online shop www.siemens-home.bsh-group.com/eshops Keep children below the age of 8 years old at a safe distance from the appliance and power cable. -
Page 5: Important Safety Information
Important safety information Water in a hot cooking compartment may Risk of scalding! (Important safety ■ create hot steam. Never pour water into the information cooking compartment when the cooking compartment is hot. G eneral information Warning – Risk of injury! I m p o r t a n t s a f e t y i n f o r m a t i o n Scratched glass in the appliance door may Warning –... -
Page 6: Meat Thermometer
Causes of damage Hot liquid may spill over the sides of the Water in a hot cooking compartment: do not pour Risk of scalding! ■ ■ water into the cooking compartment when it is hot. accessory when it is removed from the This will cause steam. -
Page 7: Environmental Protection
Environmental protection Enamel damage: Do not start any operations when Remove any unnecessary accessories from the ■ ■ there is water on the cooking compartment floor. cooking compartment. Before operation, wipe away the water from the cooking compartment floor. Descaling solution: Do not allow any descaling ■... -
Page 8: Getting To Know Your Appliance
Getting to know your appliance Depending on the appliance model, individual Note: *Getting to know your details and colours may differ. appliance Control panel I n this section, we will explain the indicators and In the control panel, you can use the various buttons G e t t i n g t o k n o w y o u r a p p l i a n c e controls. -
Page 9: Operating Modes Menu
Getting to know your appliance Progress line the oven. You can use the button to check the ² current heating temperature when heating up. The progress line shows you how much the oven has already heated up or how much time has elapsed, for example. -
Page 10: Steam
Getting to know your appliance Top/bottom heating eco 30-250 °C For gently cooking selected types of food. Heat is emitted from above and below. This heating function is most effective between 150 and 250 °C. This heating function is used to measure the energy consumption in the conventional mode. -
Page 11: Further Information
Accessories Defrosting 30-60 °C For vegetables, meat, fish and fruit The moisture gently transfers the heat to the food. The food does not dry out or lose its shape Sous-vide 50-95 °C Cooking under a vacuum at low temperatures between 50 and 95 °C and 100% steam: Suitable for meat, fish, vegetables and desserts. -
Page 12: Inserting Accessories
Accessories Example in the picture: Universal pan Steam container, unperforated, size For cooking rice, pulses and cereals. Steam container, perforated, size XL For steaming large quantities. Meat thermometer Enables precision roasting to your exact The pull-out rails lock in place when they are fully pulled requirements. -
Page 13: Optional Accessories
Accessories Combining accessories Profi pan You can insert the wire rack and the universal pan at For preparing large quantities. the same time to catch drops of liquid. Lid for the Profi pan When inserting the wire rack, ensure that both spacers The lid turns the Profi pan into a Profi roasting dish. -
Page 14: Before Using For The First Time
Before using for the first time Touch the arrow. Æ KBefore using for the first The next setting appears. time Setting the clock The time starts at 12:00. B efore you can use your new appliance, you must B e f o r e u s i n g f o r t h e f i r s t t i m e make some settings. -
Page 15: Cleaning The Accessories
Press the on/off button to switch off the appliance. The Siemens logo appears in the display, and then a Wait for the cooking compartment to cool down. type of heating and a temperature. Clean the smooth surfaces with soapy water and a dish cloth. -
Page 16: Selecting An Operating Mode
Operating the appliance Selecting an operating mode Rapid heat up When you select an operating mode, the appliance You can use the button to heat up the cooking must be switched on. compartment particularly quickly. The rapid heat up function is not possible for all types of Press the menu button. -
Page 17: Steam
Steam Menu cooking `Steam With steam, you can cook a whole menu at once, without the different flavours mixing. ~ "Tested for you F ood can be cooked particularly gently using steam. in our cooking studio" on page 38 S t e a m With some types of heating, you can prepare food with steam assistance. -
Page 18: Reheating
Steam Reheating Cancelling Touch the Start/Stop button to cancel the operation. With the "Reheating " type of heating, you can gently reheat food that has already been cooked or crisp up Finishing day-old baked goods. Steam is switched on Touch the On/Off button to switch off the appliance. automatically. -
Page 19: After Every Steam Operation
Steam Do not use distilled water, highly chlorinated tap water Insert the filled water tank (Fig. ). Ensure that the (> 40 mg/l) or other liquids. water tank locks into place behind both holders ƒ Only use cold, fresh tap water, softened water or (Fig. -
Page 20: Time-Setting Options
Time-setting options Remove limescale marks with a cloth soaked in Caution! ■ vinegar, then wipe with clean water and dry with a Enamel damage: Do not start any operations when soft cloth. there is water on the cooking compartment floor. Before operation, wipe away the water from the cooking Emptying the water tank compartment floor. -
Page 21: Timer
Time-setting options Timer Press the Start/Stop button to start. You can see the cooking time counting down in You can set the timer at any time, even if the appliance the status bar. is switched off. It runs parallel to the other time settings and has a separate audible signal. -
Page 22: Childproof Lock
Childproof lock The oven is in standby. The symbol and the time QBasic settings when the operation will be finished appear in the status bar. The operation starts at the appropriate time. You can see the cooking time counting down in the status T here are various settings available to you in order to B a s i c s e t t i n g s bar. -
Page 23: Changing The Time
Sabbath mode FSabbath mode Night-time dimming Switched off Switched on (display dimmed between 10 p.m. and 5.59 a.m.) W ith the Sabbath mode, a cooking time of up to 74 S a b b a t h m o d e hours can be set. -
Page 24: Home Connect
Home Connect The app guides you through the entire process. Follow oHome Connect the instructions in the app. T his appliance is Wi-Fi-capable and can be remotely Remote Start H o m e C o n n e c t controlled using a mobile device. -
Page 25: Declaration Of Conformity
2014/53/EU. Intensive heat & A detailed RED Declaration of Conformity can be found Steaming online at www.siemens-home.bsh-group.com on the Reheating product page of your appliance with the additional documents. Notes The meat thermometer measures the temperature ■... -
Page 26: Setting The Core Temperature
Meat thermometer Meat: For large pieces of meat, insert the meat probe at Steaming an angle from above as far as it will go into the meat. Switch on the appliance. For relatively thin pieces of meat, insert the meat probe Insert the meat thermometer in the socket on the left- from the side at the thickest point. -
Page 27: Cleaning Function
Cleaning function Caution! Food Core temperature in Do not use oven cleaner on the self-cleaning surfaces. °C This will damage the surfaces. If oven cleaner does get Beef, medium onto these surfaces, dab it off immediately using water Beef, well done and a sponge cloth. -
Page 28: Descaling
Cleaning agent Descaling Press the "Start/stop" button to start the cleaning operation. To ensure that your appliance continues to operate The appliance is descaled. You can see the duration correctly, it must be descaled regularly. counting down in the status bar. An audible signal sounds once descaling has finished. -
Page 29: Surfaces In The Cooking Compartment
Cleaning agent Warning – Risk of burns! Door cover made from stainless steel: The appliance becomes very hot. Never touch the Use stainless steel cleaner. Follow the manufac- interior surfaces of the cooking compartment or the turers' instructions. Do not use stainless steel heating elements. -
Page 30: Keeping The Appliance Clean
Rails Caution! pRails Never use oven cleaner in the cooking compartment when it is still warm. This may damage the enamel. Remove all food remnants from the cooking W ith good care and cleaning, your appliance will retain R a i l s compartment and the appliance door before you next its appearance and remain fully functional for a long heat up the appliance. -
Page 31: Appliance Door
Appliance door Refitting the appliance door qAppliance door Follow the instructions in the reverse order to refit the appliance door. W ith good care and cleaning, your appliance will retain A p p l i a n c e d o o r its appearance and remain fully functional for a long Press down on the seal along the drip trough... -
Page 32: Fitting And Removing The Glass Panels
Appliance door Fitting and removing the glass panels Take off the seal on both sides and remove it (fig. To facilitate cleaning, you can remove the glass panels from the appliance door. If required, for example if the appliance is installed higher up, you can remove the entire door and lay it on a flat surface. - Page 33 Appliance door Push in the inner glass panel. Fitting panels Before sliding the panel in, make sure that the Open the appliance door fully and refit the glossy side of the panel is on the outside and the condensate trough. To do this, insert the trough from cut-outs on the left and right are at the top.
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Page 34: Trouble Shooting
Trouble shooting 3Trouble shooting Warning – Risk of electric shock! Incorrect repairs are dangerous. Repairs may only be carried out and damaged power cables replaced by I f a fault occurs, there is often a simple explanation. one of our trained after-sales technicians. If the T r o u b l e s h o o t i n g Before calling the after-sales service, please refer to the appliance is defective, unplug the appliance from the... -
Page 35: Maximum Operating Time Exceeded
Customer service The panel for removing the tank does The plug is not plugged into the mains Connect the appliance to the electricity supply not open Power cut Check whether other kitchen appliances are working The circuit breaker is faulty Check in the fuse box to make sure that the fuse for the appliance is in working order Call the after-sales service... -
Page 36: Dishes
Dishes To book an engineer visit and product advice PDishes 0344 892 8999 Calls charged at local or mobile rate. 01450 2655 Y ou can use the "Dishes" operating mode to prepare a 0.03 € per minute at peak. Off peak 0.0088 € D i s h e s wide variety of food. -
Page 37: Selecting A Dish
Dishes Meat thermometer Categories Food For some food, you can also use the meat Vegetables thermometer. Once you have inserted the meat Potatoes thermometer into the appliance, the food that is suitable for it will be displayed. You can change the interior Rice Side dishes, vegeta- temperature of the cooking compartment and the core... -
Page 38: Applying Settings For Dishes
Tested for you in our cooking studio appliance will continue to heat and you can adjust the JTested for you in our suggested time. You must monitor the process yourself. cooking studio Applying settings for dishes H ere, you can find a selection of dishes and the ideal You will be guided through the entire setting process for T e s t e d f o r y o u i n o u r c o o k i n g s t u d i o settings for them. - Page 39 Tested for you in our cooking studio Some food turns out better if it is baked in several Greaseproof paper stages. These dishes are indicated in the table. Only use greaseproof paper that is suitable for the selected temperature. Always cut greaseproof paper to Shelf positions size.
- Page 40 Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Cooking sition heating ture in °C tensity time in mins. Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 160-170* 25-35 Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 150-160 25-35...
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Page 41: Roasting And Braising
Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Cooking sition heating ture in °C tensity time in mins. Jacket potatoes, 2 levels universal pan + baking tray 150-170* 75-90 Pizza, homemade, 2 levels universal pan + baking tray 180-200 35-45... - Page 42 Tested for you in our cooking studio suited for larger poultry or for multiple pieces at the The steam evaporates in the cookware when roasting. same time. Carefully pour in more liquid if required. Depending on the size and type of the meat, add up to Steam- assisted roasting and braising litres of water to the universal pan.
- Page 43 Tested for you in our cooking studio Cooking time range (e. g. 10-15): Turn the poultry and meat after approx. of the The food is done within the stated minutes. indicated time. Remove unused accessories from the cooking Type of heating used: compartment.
- Page 44 Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Time in min. sition heating ture in °C tensity Duck, 2-3 kg wire rack 160-170 70-90 170-180 30-40 Turkey, crown**** wire rack 150-160 20+15 Turkey, crown, 3 kg cookware, uncovered 140-150...
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Page 45: Grilling
Tested for you in our cooking studio Grilling Only use cookware which is suitable for use in an oven. Check whether the cookware fits in the cooking Here, you can find information on grilling poultry, meat compartment. and fish, as well as toast. You can find the ideal settings Glass cookware is most suitable. - Page 46 Tested for you in our cooking studio and cooking time depend on the quantity, composition Grilling flat pieces and temperature of the food. Settings ranges are Flat pieces of poultry, meat and fish, such as steaks, indicated for this reason. Try using the lower values at drumsticks and burgers, can be prepared well using the first.
- Page 47 Tested for you in our cooking studio Dish Accessories Shelf po- Type of Temperature in C / Steam in- Time in min. sition heating Grill setting tensity Chops, height 2-3 cm wire rack 1st side 6-8 2nd side 6-8 Leg (bone-in) wire rack 170-180 25+30...
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Page 48: Convenience Products
Tested for you in our cooking studio Dish Accessories Shelf po- Type of Temperature in C / Steam in- Time in min. sition heating Grill setting tensity Fish Trout, whole, 300 g each wire rack 170-190 20-30 Fillets, each 150 g wire rack 1st side 5-10 2nd side 5-10... - Page 49 Tested for you in our cooking studio Types of heating used: The levels of steam intensity are indicated as numbers in the table: 4D hot air ■ Top/bottom heating ■ 1 = Low ■ Pizza setting ■ 2 = Medium ■...
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Page 50: Steaming
Tested for you in our cooking studio Steaming Observe the information in the relevant paragraphs of this section: Only use original accessories. When steaming in the The heating-up time varies depending on the size ■ perforated steam container (size XL), always slide the and weight of the food universal pan in underneath as well. - Page 51 Tested for you in our cooking studio Recommended setting values Steaming ■ Type of heating used: Dish Accessories/cookware Shelf po- Type of Tempera- Cooking sition heating ture in °C time in mins. Poultry Chicken breast, 150 g each steam container 15-25 Pork Pork fillet, 400 g...
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Page 52: Yogurt
Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Cooking sition heating ture in °C time in mins. Long-grain rice, 1:1,5 cookware, flat 20-30 Brown rice, 1:1,5 cookware, flat 30-40 Parboiled rice, 1:1,5 cookware, flat 15-20 Risotto, 1:2 cookware, flat... - Page 53 Tested for you in our cooking studio bottom heating eco, select a temperature of between Cookware made from stainless steel or aluminium 150 and 250 °C. Always keep the appliance door reflects heat like a mirror. Non-reflective cookware closed when cooking. Only cook on one level when made from enamel, heat-resistant glass or coated, die- using this function.
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Page 54: Acrylamide In Foodstuffs
Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Cooking sition heating ture in °C time in mins. Fish Fish, braised, whole 300 g, e.g. trout cookware, covered 190-210 25-35 Fish, braised, whole 1,5 kg, e.g. salmon cookware, covered 190-210 45-55... -
Page 55: Drying
Tested for you in our cooking studio Type of heating used: Slow cooking ■ Dish Cookware Shelf posi- Heating Searing time Tempera- Cooking tion function in mins ture in °C time in mins Poultry Duck breast, medium rare, 300 g Cookware, uncovered 45-60 each... -
Page 56: Preserving And Juicing
Tested for you in our cooking studio will be and the more aromatic the dried food will Recommended setting values remain. Setting ranges are indicated for this reason. In the table, you can find settings for drying various foodstuffs. The temperature and cooking time are If you wish to dry additional foodstuffs, you should use dependent on the type, moisture, ripeness and similar foodstuffs in the table as a reference. -
Page 57: Sterilising Bottles And Hygiene
Tested for you in our cooking studio Type of heating used: Steaming ■ Dish Accessories/cookware Shelf posi- Type of Tempera- Cooking tion heating ture in °C time in mins. Preserving Vegetables, e.g. carrots 1-litre preserving jars + XL steam container 1 30-120 Stone fruit, e.g. -
Page 58: Defrosting
Tested for you in our cooking studio Type of heating used: Proving dough ■ Dish Accessories/cookware Shelf posi- Type of Step Tempera- Cooking tion heating ture in °C time in mins. Yeast dough, sweet E.g. small baked items Bowl Dough fer- 35-40 30-45 mentation... -
Page 59: Sous-Vide
Tested for you in our cooking studio Dish Accessories Shelf posi- Type of Tempera- Cooking tion heating ture in °C time in mins. Cake Cake, moist Baking tray 70-90 Cake, dry Baking tray 60-75 Fruit, vegetables Berries Steam container 30-40 10-15 Vegetables Steam container... - Page 60 Tested for you in our cooking studio To ensure that the seam is perfect, it is important ■ Temperature in °C Max. cooking time in min that the seam area on the edge of the vacuum- sealing bag does not become wet with food residue. If in doubt, place the food into a new vacuum-sealing bag and vacuum-seal it again.
- Page 61 Tested for you in our cooking studio Food Accessories Heating Tempera- Cooking Tip/note function ture in °C time in Meat Veal steak, medium, 2 cm thick Wire rack + universal Vacuum-seal along with some butter and rosemary. Beef steak (topside, saddle, etc.), rare, Wire rack + universal 2 - 3 cm thick Beef steak (topside, saddle, etc.),...
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Page 62: Reheating
Tested for you in our cooking studio Food Accessories Heating Tempera- Cooking Tip/note function ture in °C time in Squash, in 2 x 2 cm cubes (600 g) Wire rack + universal 25 - 35 The cooking time may vary depending on the type of squash. -
Page 63: Keeping Warm
Tested for you in our cooking studio Dish Accessories/cookware Shelf posi- Type of Tempera- Cooking tion heating ture in °C time in mins. Dishes, chilled Plated meal, 1 portion Cookware, uncovered 120-130 15-25 Soup, stew, 400 ml Cookware, uncovered 120-130 10-25 Side dishes, e.g. -
Page 64: Test Dishes
Tested for you in our cooking studio Test dishes Notes The setting values apply to dishes placed into a cold ■ These tables have been produced for test institutes to cooking compartment. facilitate appliance testing. Please note the information in the tables about ■... - Page 65 Tested for you in our cooking studio Shelf positions for steaming on two levels (use a Steam maximum of 1.8 kg per level): Slide the universal pan in under the perforated steam Perforated steam container (size XL): Level 3 container (size XL) if indicated in the table. Any dripping ■...
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