Meat, Poultry, Fish - Siemens HB78GB.90B Instruction Manual

Small baked items made out of yeast
dough stick to one another when bak-
ing.
You were baking on several levels. The
items on the top baking tray are darker
than that on the bottom baking tray.
Condensation forms when you bake
moist cakes.

Meat, poultry, fish

Ovenware
The universal pan with insert wire rack is suitable for large
roasts. You may also use any heat-resistant ovenware.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
The information in the table applies to food placed in a cold
oven and for meat taken directly from the refrigerator.
Food
Beef
Slow roast joint
Top side, top rump
Lamb
Leg
Shoulder (bone in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken
Chicken, portion (200-250 g each)
Chicken, quarter (450 g each)
Duck
Turkey, crown
Turkey, whole (up to 12 kg)
Casserole
Diced meat (beef, pork, lamb)
Braising steaks
30
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand well and turn brown on all sides.
:
Always use 3D hot air to bake on more than one level. Baking trays that are placed in
the oven at the same time will not necessarily be ready at the same time.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adja-
cent units. This is a natural process.
Dish
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Wire rack + glass roasting dish
with lid
Wire rack + glass roasting dish
with lid
The joints of meat should weigh between 500 g and 2 kg.
Ensure that you always use the lower temperature, if the weight
of the joint you wish to roast is high.
If there are several pieces of meat, calculate the roasting time
using the weight of the heaviest piece of meat. The individual
pieces of meat should be approximately the same size.
Meat
%
When using the Top/bottom heating and
grilling types of heating, turn the pieces of meat halfway
through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
10 minutes. This allows better distribution of the meat juices.
When roasting joints of pork with a rind, make cuts in the rind
crossways and if it is to be turned, first place the joint with the
rind side down in the dish.
Type of heating:
:
= 3D hot air
■
Shelf Type of
position heating
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
2
:
2
4
Circulated air
Temperature Time, min. per
in °C 500 g + add.
time
130-140 40 + 40
160-170 30 + 25
160-170 30 + 25
160-170 25 + 20
170-180 25 + 25
180-190 25 + 25
180-190 35 + 35
170-180 30 + 30
160-170 30 + 25
160-170 30 + 30
170-180 25 + 25
190-200 20 + 25
180-190 20 + 25
180-190 20 + 20
160-170 15 + 15
160-170 12 + 12
140 120-150 (total
time)
140 120-150 (total
time)