Bedienungsanleitung Siemens CM656GBS1 (Seite 38 von 56) (Englisch)

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en Tested for you in our cooking studio

Use tongs to turn the pieces of food you are grilling. If

you pierce the meat with a fork, the juices will run out

and it will become dry.

Do not add salt until after the meat has been grilled.

Salt draws water from the meat.

Notes

■ The grill element switches itself continuously on and

off; this is normal. The grill setting determines how

frequently this occurs.

■ Smoke may be produced when grilling.

Recommended setting values

You can find the ideal heating type for many meat

dishes in the table. Temperature and cooking time

depend on the amount, composition and temperature of

the food. Settings ranges are indicated for this reason.

Try using the lower values at first. You can increase the

temperature next time if necessary.

The setting values apply to chilled meat placed into the

cold cooking compartment. By doing so, you can make

energy savings of up to 20 per cent. If you preheat the

oven, you can reduce the indicated cooking times by

several minutes.

You can find information on roasts and default values

for weights in the table. If you wish to roast a heavy joint

of meat, you should definitely use a lower temperature.

If roasting several joints, use the weight of the heaviest

piece as a basis for determining the cooking time. The

individual pieces should be approximately equal in size.

As a general rule: the larger a roasting joint is, the lower

the cooking temperature and the longer the cooking

time.

Turn roasting joints and grilled items after approx. ^ to

Z of the indicated time.

If you wish to follow one of your own recipes, you

should use similar dishes as a reference. You can find

additional information in the tips on roasting, braising

and grilling attached to the settings table.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

■ : 4D hot air

■ % Top/bottom heating

■ 4 Circulated air grilling

■ ( Grill, large area

■ Ý Microwave

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Temperature in

°C/ grill setting

MW power in

watts

Cooking

time in

mins.

Pork

Joint of pork without rind, e.g. neck,

1.5 kg

Cookware, uncovered 1

180-200 - 120-130

Joint of pork without rind, e.g. neck,

1.5 kg

Cookware, covered 1

180-200 180 40-50

Joint of pork with rind,

e.g. shoulder, 2 kg

Cookware, uncovered 1

190-200 - 130-140

Pork tenderloin steak, 1.5 kg Cookware, uncovered 1

220-230 - 70-80

Pork tenderloin steak, 1.5 kg Cookware, covered 1

210-230 90 50-60

Pork fillet, 400 g Wire rack 2

220-230 - 20-25

Smoked pork on the bone, 1 kg

(with a little added water)

Cookware, covered 1

210-220 - 60-80

Smoked pork on the bone, 1 kg Cookware, uncovered 1

- 360 40-50

Pork steaks, 2 cm thick Wire rack 3

(

2 - 16-20

Pork medallions, 3 cm thick (pre-

heat oven for 5 mins.)

Wire rack 3

(

3* - 8-12

Beef

Fillet of beef, medium, 1 kg Cookware, uncovered 1

210-220 - 40-50

Fillet of beef, medium, 1 kg Cookware, covered 1

180-200 90 30-40

Pot-roasted beef, 1.5 kg Cookware, covered 1

200-220 - 130-140

Sirloin, medium, 1.5 kg Cookware, uncovered 1

220-230 - 60-70

* Preheat

** Do not turn

*** Slide the universal pan in underneath at shelf position 1

**** Turn after 2/3 of the total time

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