Bedienungsanleitung Siemens CN878G4B6B (Seite 46 von 56) (Englisch)

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en How it works

Recommended settings for desserts and compote

Food Accessory/

cookware

Shelf pos-

ition

Heating

function

→Page11

Temperat-

ure in °C

Microwave

power set-

ting in W

Steam in-

tensity

Cooking

time in

mins

Blancmange made

from blancmange

powder

Covered cook-

ware

1 ⁠ - 600 - 5 - 8 1

Yoghurt Individual

moulds

Cooking

compart-

ment floor

⁠ 35 - 40 - - 300 - 360

Rice pudding, 125g,

+ 500ml milk

Covered cook-

ware

1 ⁠ - 1. 600

2. 180

-1. 10

2. 20 - 25

Fruit compote, 500g Covered cook-

ware

1 ⁠ - 600 - 9 - 12

Microwave popcorn,

1 x 100g bag 2

Uncovered

cookware

1 ⁠ - 600 - 4 - 6

1Stir the food one or two times during cooking.

2Place the sealed bag on the cookware.

30.8 Special cooking methods and other

applications

Information and recommended settings for special

cooking methods and other applications, e.g. slow

cooking or preserving.

Slow cooking

Cook prime cuts of meat slowly at a low temperature,

e.g. tender cuts of beef, veal, lamb or poultry.

Slow cooking poultry or meat

Note:When using the slow cooking type of heating,

you cannot delay the start of the programme by setting

an end time.

Requirement:The cooking compartment is cold.

1. Use fresh, clean, hygienic meat without bones.

2. Place the cookware onto the wire rack at level 1 in

the cooking compartment.

3. Preheat the cooking compartment and cookware for

approx. 15minutes.

4. Sear the meat on all sides on the hob at a very high

heat.

5. Immediately place the meat into the pre-warmed

cookware in the cooking compartment.

To ensure that the climate in the cooking compart-

ment remains constant, keep the cooking compart-

ment door closed during slow cooking.

6. After slow cooking, remove the meat from the cook-

ing compartment.

Recommended settings for slow cooking

Food Accessory/cook-

ware

Shelf pos-

ition

Searing

time in

mins

Heating function

→Page11

Temperature

in °C

Cooking

time in

mins

Duck breast, medium

rare, 300g each

Uncovered cook-

ware

1 6 - 8 ⁠ 95 145 - 60

Fillet of pork, whole Uncovered cook-

ware

1 4 - 6 ⁠ 85 145 - 70

Fillet of beef, 1kg Uncovered cook-

ware

1 4 - 6 ⁠ 85 190 - 120

Veal medallions, 4cm

thick

Uncovered cook-

ware

1 4 ⁠ 80 140 - 60

Saddle of lamb, bone-

less, 200g each

Uncovered cook-

ware

1 4 ⁠ 85 130 - 45

1Preheat the appliance.

Proving dough

Always allow dough to prove in two steps: Once in their

entirety (1.– dough fermentation) and a second time in

the baking tin (2.–final fermentation).

Requirement:The cooking compartment is cold.

1. Dough fermentation:

‒Slide the wire rack into the cooking compart-

ment.

‒Place the dough in a bowl onto the wire rack.

‒Use the recommended settings when configuring

the appliance settings.

‒Do not open the appliance door while the dough

is proving, otherwise moisture will escape.

2. Final fermentation:

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