Bedienungsanleitung Siemens HB64AA520F (Seite 15 von 24) (Englisch)

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Practical cooking tips and suggestions

Meat, poultry, fish

Cookware

Any heatproof cookware can be used.

The best option is to use glass cookware. The lid must be

suited to the casserole dish and fit properly.

If using enamel cookware, add more liquid.

If using stainless steel casserole dishes, the meat will not

brown as much and might even be slightly rare. If this is the

case, increase the cooking time.

Data indicated in the tables:

Cookware without lid = open

Cookware with lid = closed

Always place cookware in the centre of the shelf.

Always place hot glass cookware on a dry dishcloth. If the base

is wet or very cold, the glass might break.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Brioche Oven tray with 12 moulds

for brioche of Ø 8 cm

200-220 20-25

Ensaimadas (spiral shaped pastries)

/ eclairs

Universal tray 2

200-220 30-45

Puff pastry Universal tray 3

180-200 20-30

Universal tray and oven

tray

2+4

180-200 25-35

Meringue (preheat 10 minutes) Universal tray 3

80-90 180-210

Biscuits containing butter (preheat) Universal tray 3

150-160 20-30

Universal tray 2

140-160 20-30

Universal tray and oven

tray

2+4

140-150 25-30

Macaroons Universal tray 2

110-130 30-40

Universal tray and oven

tray

2+4

100-120 35-45

Food Accessories Level Type of heating Temperature

in °C

Cooking time,

minutes

If you want to use your own recipe. You can use a similar one listed in the cooking table.

How to check if your sponge cake is ready. Ten minutes before the end of the cooking time indicated in the recipe, test the

thickest part of the cake with a thin wooden skewer. The cake is ready when

the skewer comes out clean, with no traces of cake batter left on the skewer.

The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees.

Ensure you mix the batter according to the times given in the recipe.

The cake has a peaked centre, but the edges

have shrunken.

Do not grease the tin. Once the cake is ready, use a knife to carefully remove it

from the tin.

If the cake is too brown on top. Position the cake deeper in the oven, reduce the oven temperature and bake it

for longer.

The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of

fruit juice or alcohol over the cake. Next time, increase the oven temperature by

10 degrees and reduce the cooking time.

The bread or cake (fruit cake, for example) looks

fine on the outside but still has soft (soggy) areas

inside.

Next time, use less liquid and leave the product for a little longer in the oven, at

a lower temperature. The bases of cakes with juicy toppings should be baked

first on their own. Then sprinkle chopped almonds or breadcrumbs on the base

before adding the topping. Follow the recipe and observe the cooking times.

Biscuits are not evenly browned. Select a lower temperature; the biscuits will be browned more uniformly. Bake

more delicate pastries with top and bottom heating

% on one level.

Overhanging greaseproof paper may also affect air circulation. Always trim it to

fit the baking tray.

Products have been baked on different levels.

Biscuits on the upper tray are darker than those

on the lower tray.

Always use the hot air function

: when baking products on different levels.

Although several baking trays may be placed in the oven at the same time, this

does not mean that they will necessarily all be ready at the same time.

Baking moist cakes produces condensation. Condensation may form when baking. Some of this moisture may evaporate via

the door handle, and droplets of condensation may form on the control panel

or on the front of nearby kitchen units. The oven is physically designed with this

in mind.

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