Bedienungsanleitung Siemens HB78G4580 (Seite 27 von 40) (Englisch)

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Fish

Prepare the fish, then add vinegar, lemon juice or white wine

and salt as usual.

For braised fish: Pour some liquid (e. g. wine or lemon juice)

into the cookware, ½ cm deep.

For baked fish: Turn the fish in flour and brush with melted

butter.

Whole fish turns out particularly well if it is placed in the dish in

a swimming position In other words, the dorsal fin is pointing

upwards. To ensure that the fish remains in position, place half

a potato or a small, ovenproof container into the stomach

cavity.

When cooking more than one fish, set the total weight.

However, the fish must be roughly the same size or the same

weight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.

Meat loaf

Use fresh minced meat.

Set the total weight of the meat loaf.

The recipe can be improved by adding diced vegetables or

cheese.

Stew

You can combine various types of meat and fresh vegetables.

Cut the meat into bite-sized pieces. Use whole chicken

portions.

Add between the same and double the quantity of vegetables

to the meat. Example: For 0.5 kg of meat, add 0.5 kg to 1 kg of

fresh vegetables.

If you wish the meat to brown, add it as the last ingredient to

the roasting dish on top of the vegetables. If you do not want it

to brown so much, mix the meat in among the vegetables.

When cooking a stew with meat, set the weight of the meat. If

you want the vegetables to be softer, set the total weight.

Firm types of vegetables are suitable for making vegetable

stew, such as carrots, green beans, white cabbage, celery and

potatoes. The smaller you cut the vegetables, the softer they

will become. So that the vegetables are not browned too much,

cover them with liquid.

Leg of roe venison, fresh, boned 0.5-3.0 Yes Weight of meat

Leg of roe venison, frozen*, boned 0.5-2.0 Yes Weight of meat

Haunch of hare, fresh, on the bone 0.3-0.6 Yes Weight of heaviest haunch

Haunch of hare, frozen*, on the bone 0.3-0.6 Yes Weight of heaviest haunch

Wild boar joint, fresh

e. g. shoulder, breast

0.5-3.0 Yes Weight of meat

Wild boar joint, frozen*

e. g. shoulder, breast

0.5-2.0 Yes Weight of meat

Rabbit, fresh 0.5-3.0 Yes Weight of meat

Programmes Weight range in kg Add liquid Weight setting

Fish

Trout, fresh, braise* 0.3-1.5 Yes Total weight

Trout, fresh, bake* 0.3-1.5 No Total weight

Pike-perch, fresh, braise* 0.5-2.0 Yes Total weight

Pike-perch, fresh, bake* 0.5-2.0 No Total weight

Cod, fresh, braise* 0.5-2.0 Yes Total weight

Cod, fresh, bake* 0.5-2.0 No Total weight

Carp, fresh, braise* 0.8-2.0 Yes Total weight

Carp, fresh, bake* 0.8-2.0 No Total weight

Programmes Weight range in kg Add liquid Weight setting

Meat loaf

Made from fresh beef* 0.3-3.0 No Total weight

Made from fresh pork* 0.3-3.0 No Total weight

Made from fresh lamb* 0.3-3.0 No Total weight

Made from fresh, mixed meat* 0.3-3.0 No Total weight

Programmes Weight range in kg Add liquid Weight setting

Stew

With meat

e. g. beef stew

0.3-3.0 Yes Weight of meat

With vegetables

e. g. vegetable stew

0.3-3.0 Yes Total weight

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