Bedienungsanleitung Siemens HB65AB540 (Seite 19 von 28) (Englisch)

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Suggestions and practical advice for baking

Meat, poultry, fish

Cookware

Any heatproof cookware can be used. For large roasts, the

enamel tray can also be used.

It is best to use glass containers. Check that the lid of the

cookware will fit and close properly.

If using enamel containers, add more liquid.

When using stainless steel pans, the meat does not brown well

and may even be left rare. If so, lengthen the cooking time.

Data shown in tables:

Uncovered cookware = open

Covered cookware = closed

Always place cookware in the centre of the wire shelf.

Hot glass cookware should be placed on a dry dishcloth. The

glass could shatter if rested on a wet or cold surface.

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.

Puff pastry Universal tray 3

190-200 25-35

Universal tray + oven tray 3+1

190-200 30-40

2 oven trays + universal tray 5+3+1

170-180 35-45

Meringue (preheat for 10 minutes) Universal tray 3

80-90 180-210

Butter cookies (preheat) Universal tray 3

150-160 20-30

Universal tray 3

140-150 20-30

Universal tray + oven tray 3+1

140-150 25-35

2 oven trays + universal tray 5+3+1

140-150 25-35

Macaroons Universal tray 2

110-130 30-40

Universal tray + oven tray 3+1

110-120 35-45

2 oven trays + universal tray 5+3+1

110-120 35-45

Börek Universal tray 2

190-200 40-55

Dish Accessories Level Type of

heating

Temperature

in °C

Cooking time,

minutes

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

How to check whether your sponge cake is

ready.

10 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 mix.

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

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

The cake has a peaked centre, but the edges

are lower.

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

remove it from the cake tin.

If the cake is too brown on top. Position the cake lower 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 alcoholic drink over the cake. Next time, increase the oven temperature

by 10 degrees and reduce the cooking time.

The bread or cake (cheesecake, 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 the cooking times.

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

more delicate pastries with top and bottom heating

% on one level. Overhang-

ing parchment paper may also affect air circulation. Always trim it to fit the bak-

ing tray.

Products have been baked on different levels.

Pastries on the upper tray are darker than those

on the lower tray.

Always use the 3D

: 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 drops 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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