Meat, Poultry, Fish - Siemens HB 49E Series Operating Instructions Manual

You were baking on several
levels. The food on the top
baking tray is darker than
that on the bottom baking
tray.
Condensation occurs
when baking wetter cake
mixtures.

Meat, poultry, fish

Cookware
Advice on roasting
influence the air circulation. For this reason, always
cut the baking paper to fit the baking tray.
Always use 3D Hot air T when baking on several
levels. Cakes that are inserted at the same time
will not necessarily be ready at the same time.
Allow the cake at the bottom of the oven to bake
for 5 or 10 minutes longer at the end or, alternatively,
put it in the oven earlier.
Baking may result in the formation of water vapour,
which escapes from above or below the door handle
depending on the handle type. The water vapour
may settle on the control panel or the fronts of the
surrounding furniture, where it will drip off as
condensation. This is a normal physical process.
You may use any heat resistant dishes. For large
roasts, the universal pan may also be used. Always
place the dish in the centre of the wire grill.
Hot glass dishes should be placed on a dry kitchen
towel after removal from the oven. The glass could
crack if placed on a cold or wet surface.
The roasting result depends on the type and quality of
meat.
Add 2 to 3 soup spoons of liquid to lean meat and 8 to
10 soup spoons of liquid to pot roasts, depending on
the size.
Pierce the skin of duck or goose under the wings
to enable the fat to run off.
Poultry will become particularly crispy and brown if
you coat it with butter, salty water, dripping fat or
orange juice at the end of the roasting time.
Turn whole poultry after two thirds of the grilling time.
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