Roasting And Grilling - Siemens HB 49E Series Operating Instructions Manual

Advice on grilling
Roasting and
grilling
Roasting
Food
Beef rare
Beef medium
Beef well done
Beet fillet
Lamb medium
Lamb well done
Pork
Chicken, Duck, Goose an Turkey up
to 5 kilo
Large Turkey
28
When the roast is ready, it should be allowed to stand
for 10 minutes in the switched off, closed oven. This
allows better distribution of the meat juices.
Always close the oven door when grilling.
Wherever possible, use pieces of meat that are of a
similar thickness, and at least 2 to 3 cm thick. Such
pieces will be browned evenly and stay juicy and soft
in the middle. Steaks should only be salted after gril
ling.
Place the pieces of meat directly onto the wire grill
from the grill pan set. When grilling a single piece, it is
best to place the meat in the centre of the wire grill.
The meat juices are collected from the universal pan
here and the oven is kept clean.
Turn the meat after two thirds of the recommended
time.
Note: The grill heating element switches on and off
automatically. This is normal. How often this occurs
depends on the selected grill setting.
The table applies to insertion into a cold oven. The
time specifications are provided as guidelines only and
depend on the type and quality of the meat.
Shelf Cooking
position method
2 R
2 R
2 R
2 R
2 R
2 R
2 R
2 R
1 R
Temperature ºC, Cooking time mins
grill per 1 lb
220 240 15+20
220 240 20+20
200 220 25+25
200 220 20+20
170 190 25+25
160 180 30+30
180 200 30+30
150 190 20+20
170 190 13+13