Tips For Roasting And Grilling - Siemens HB23.B..0 Series Instruction Manual

Meat
Pork with rind (e.g. shoulder, leg)
Smoked pork ribs, on the bone
Mince meat casserole
Sausages
Roast veal
Boned leg of lamb
Poultry
The weights of the table are for unstuffed birds ready to roast.
Place whole birds on the wire shelf initially with the breast side
down. Turn once after the estimated time.
Z
Turn pieces of meat such as turkey pieces or turkey breasts
over after half the cooking time has elapsed. Turn the pieces of
poultry after the time has elapsed.
Z
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
Fish
Turn the fish pieces after Z
Whole fish do not need to be turned over. Bake whole fish in
swimming position with the dorsal fin up. So that the fish
remains stable, place a cut potato or a small container suitable
for baking into the abdomen of the fish.
Fish
Grilled fish
Fish slices

Tips for roasting and grilling

The table does not contain information for the
weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling is partly
burnt.
The roast looks good but the juices are burnt.
The roast looks good but the juices are too clear
and watery.
Steam rises from the roast when basted.
16
Weight
1.0 kg
1.5 kg
2.0 kg
1.0 kg
750 g of meat
approx. 750 g
1.0 kg
2.0 kg
1.5 kg
Weight
400 g each
250 g each
1.0 kg each
1.7 kg
3.0 kg
3.0 kg
800 g each
the time has elapsed.
Weight
300 g
1.0 kg
1.5 kg
300 g each
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a
"spoon test". Press down on the roast with a spoon. If it feels firm, it is ready. If
the spoon can be pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
This is normal and due to the laws of physics. The majority of the steam
escapes through the steam outlet. It may settle and form condensation on the
cooler switch panel or on the fronts of adjacent units.
Cookware Level
uncovered 1
1
1
covered 2
uncovered 1
Shelf 4
uncovered 2
2
uncovered 1
If cooking duck or goose, prick the skin below the wings to
release the fat.
The birds can be made brown and crunchy if they are smeared
with butter, brine or orange juice more or less at the end of
cooking time.
If grilling directly on the shelf, place the enamel tray on level 1.
Cookware Level
Shelf 2
Shelf 2
Shelf 2
Shelf 2
Shelf 2
Shelf 2
Shelf 2
To cook fish fillets, add a few tablespoons of liquid when
cooking.
If grilling directly on the shelf, place the enamel tray on level 1.
Cookware Level Type of
heating
Shelf 3
(
2
4
2
4
Shelf 4
(
Type of Temperature
heating at °C, grill power
180-200
4
170-190
4
160-180
4
210-230
%
170-190
4
3
(
190-210
%
170-190
%
150-170
4
Type of Temperature
heating in °C
200-220
4
200-220
4
190-210
4
180-200
4
170-190
4
180-200
4
190-210
4
Temperature at °C,
grill power
2
180-200
170-190
2
Cooking time,
minutes
120
150
180
70
70
15
100
120
110
Cooking time,
minutes
40-50
30-40
50-80
90-100
110-130
80-100
90-110
Cooking time,
minutes
20-25
45-50
50-60
20-25