Siemens HB84E562B Instruction Manual page 21

Tips for roasting
Use a deep roasting dish for roasting meat and poultry.
Check that your ovenware fits in the cooking compartment. It
should not be too big.
Meat:
Cover approx. two thirds of the ovenware base with liquid. Add
a little more liquid for pot roasts. Turn pieces of meat halfway
through the cooking time. When the roast is ready, turn off the
oven and allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
Poultry:
Turn the pieces of meat after
elapsed.
Tips for grilling
Notes
Always keep the oven door closed when grilling and do not
■
preheat.
As far as possible, the pieces of food you are grilling should
■
be of equal thickness. Steaks should be at least 2 to 3 cm
Pot-roasted beef
approx. 1000 g
Sirloin, medium rare
approx. 1000 g
Pork without rind
approx. 750 g, e.g. neck
Pork with rind*
approx. 1 kg, e. g. shoulder
Pork loin
approx. 500 to 600 g
Meat loaf
approx. 750 g
Chicken, whole
approx. 1000 to 1200 g
Chicken portions, e.g. chicken
quarters
approx. 800 g
Duck
1500 to 1700 g
Duck breast
approx. 500 g duck breast
2 pieces, 250 to 300 g each
Goose breast, goose legs
700 to 900 g
Fish, scalloped
approx. 500 g
* Make cuts in the pork rind.
Steaks
2 to 3 cm thick
* Grease the wire rack first with oil.
** Slide the wire rack in at level 3 and the baking tray at level 1.
*** Place the slices of bread next to each other in the centre of the wire rack.
**** Toast the slices of bread in advance
of the cooking time has
Z
Microwave power set-
ting in watts, cooking
time in minutes
180 W, 80-90 mins
180 W, 30-40 mins
360 W, 35-45 mins
180 W, 80-90 mins
180 W, 35-40 mins
360 W, 30-35 mins
360 W, 30-40 mins
360 W, 20-30 mins
180 W, 70-80 mins
180 W, 15-20 mins
180 W, 30-40 mins
600 W, 10-15 mins
Quantity Weight
2 to 3 pieces approx. 200 g
each
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
Use tongs to turn the pieces of food you are grilling. If you
■
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
■
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
The grill element switches off and on again automatically.
■
This is normal. The grill setting determines how frequently this
will happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Meat, poultry, fish
Level Type of Temperature in
heating °C, grill setting
0 160-170
4
0 180-200
4
0 170-180
4
0 170-180
4
0 180-190
4
0 200-210
3
0 230-250
4
0 230-250
M
0 220-240
4
0 3
(
0 2
(
0 3
(
Level Type of
heating
1+3**
(
Notes
Ovenware with lid, on the cooking
compartment floor.
Ovenware without lid. Turn halfway
through the cooking time. When fin-
ished, leave to stand for 10 minutes.
Ovenware without lid. When finished,
leave to stand for 10 minutes.
Ovenware without lid. When finished,
leave to stand for 10 minutes. Do not
turn.
Ovenware without lid. When finished,
leave to stand for 10 minutes.
Ovenware without lid, on the cooking
compartment floor. When finished,
leave to stand for 10 minutes.
Ovenware with lid, on the cooking
compartment floor. Place with the
breast side up. Do not turn.
Ovenware without lid. Place with the
skin side up. Do not turn.
Ovenware with lid, on the cooking
compartment floor. Do not turn.
Ovenware without lid, on the cooking
compartment floor. Place with the
skin side up. Do not turn.
Deep ovenware without lid, on the
cooking compartment floor. Do not
turn.
Ovenware without lid. Defrost frozen
fish before cooking.
Grill setting Cooking time in minutes
3 1st side: approx.10-15
3 2nd side: approx. 5-10
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