Bedienungsanleitung Siemens HB74AS550E (Seite 17 von 24) (Englisch)

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Practical cooking tips and suggestions

Meat, poultry, fish

Cookware

Any heatproof cookware can be used.

Always place cookware in the centre of the shelf.

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

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

Practical tips for roasting

The roasting results will depend on the type and quality of the

meat concerned.

When roasting lean meats, 2 or 3 tablespoonfuls of liquid

should be added. When braising meat, 8 to 10 tablespoonfuls

of liquid should be added, depending on the size of the piece

of meat concerned.

Turn pieces of meat over halfway through cooking.

Once the roast is ready it should be allowed to rest for

10 minutes in the oven, with the power switched off and the

door closed. This allows the juices in the meat to distribute

themselves most evenly.

Practical tips for grilling

Always grill food with the oven door closed.

Ensure the pieces of meat to be grilled are of equal thickness,

where possible. The pieces should be at least 2 to 3 cm thick,

so that it retains all its juices and browns evenly. Only season

steaks after they have been grilled.

Place the steaks directly on the shelf. When grilling a single

piece of meat, place it in the centre of the shelf. This will

produce the best results. The enamel tray should be inserted at

level 1. The tray will help keep the oven clean by catching any

meat juices.

The meat or fish should be turned over after two thirds of the

cooking time has elapsed.

The grill switches on and off automatically. This is normal. The

frequency with which this occurs depends on the power level

which has been selected.

Cream puffs Baking tray 2

190-210 30-40

Macaroons Baking tray 3

110-130 30-40

Aluminium tray + flat oven tray* 2+3

100-120 35-45

Aluminium tray + universal deep

tray*

2+4

100-120 35-45

Pastries Level Type of heating Temperature

in °C

Cooking time,

minutes

* When cooking on two levels, always place the aluminium tray on the lower level and the universal deep tray on the upper level.

Extra baking trays may be obtained as optional accessories from specialist retail outlets.

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

2 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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