Bedienungsanleitung Siemens hb23ab520e (Seite 16 von 24) (Englisch)

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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

Z the estimated time.

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

Z the time has elapsed.

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.

Fish

Turn the fish pieces after

Z the time has elapsed.

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.

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.

Tips for roasting and grilling

Pork with rind (e.g. shoulder, leg) 1.0 kg uncovered 1

180-200 120

1.5 kg 1

170-190 150

2.0 kg 1

160-180 180

Smoked pork ribs, on the bone 1.0 kg covered 2

210-230 70

Mince meat casserole 750 g of meat uncovered 1

170-190 70

Sausages approx. 750 g Shelf 4

(

315

Roast veal 1.0 kg uncovered 2

190-210 100

2.0 kg 2

170-190 120

Boned leg of lamb 1.5 kg uncovered 1

150-170 110

Meat Weight Cookware Level Type of

heating

Temperature

at °C, grill power

Cooking time,

minutes

Poultry Weight Cookware Level Type of

heating

Temperature

in °C

Cooking time,

minutes

Chicken halves, 1 to 4 portions 400 g each Shelf 2

200-220 40-50

Chicken pieces 250 g each Shelf 2

200-220 30-40

Chicken, whole 1 to 4 birds 1.0 kg each Shelf 2

190-210 50-80

Duck 1.7 kg Shelf 2

180-200 90-100

Goose 3.0 kg Shelf 2

170-190 110-130

Young turkey 3.0 kg Shelf 2

180-200 80-100

2 turkey legs 800 g each Shelf 2

190-210 90-110

Fish Weight Cookware Level Type of

heating

Temperature at °C,

grill power

Cooking time,

minutes

Grilled fish 300 g Shelf 3

(

2 20-25

1.0 kg 2

180-200 45-50

1.5 kg 2

170-190 50-60

Fish slices 300 g each Shelf 4

(

2 20-25

The table does not contain information for the

weight of the joint.

Select the next lowest weight from the instructions and extend the time.

How to tell when the roast is ready. 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.

The roast is too dark and the crackling is partly

burnt.

Check the shelf height and temperature.

The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.

The roast looks good but the juices are too clear

and watery.

Next time, use a larger roasting dish and use less liquid.

Steam rises from the roast when basted. 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.

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