Meat, Poultry, Fish - Siemens HC744540 Instruction Manual

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

Notes regarding ovenware
Tips for roasting
54
Always use 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 via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units.
This is a normal physical process.
You may use any heat resistant ovenware. The
universal pan is suitable for large roasts.
Glass ovenware is most suitable. The lid of the
roasting dish should fit and close properly.
Add a little more liquid when using enamelled roasting
dishes.
If stainless steel roasting dishes are used, meat will
not be so well browned and may be cooked a little
less. Increase the cooking times.
Always place the ovenware in the centre of the wire
rack.
Ovenware without lid =
Ovenware with lid =
Place hot glass ovenware on a dry mat. The glass
could crack if placed on a cold or wet surface.
Add a little liquid if the meat is lean. Cover the base of
the ovenware with approx. ½ cm of liquid. Add a lot of
liquid for pot roasts. Cover the base of the ovenware
with 1 2 cm of liquid.
The amount of liquid is dependent on the type of meat
and the material the ovenware is made of. If you
prepare meat in an enamelled roasting dish, a little
more liquid is needed than in glass ovenware.
Roasting dishes made of stainless steel are not ideal.
The meat cooks slower and browns less. Use a higher
temperature and/or a longer cooking time.
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