Bedienungsanleitung Siemens HB84H501 (Seite 44 von 72) (Deutsch, Englisch, Spanisch)

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Roasting and grilling

About the tables

The temperature and roasting time depend on the type and

amount of food being cooked. This is why temperature ranges

are given in the tables. Begin with the lower temperature and, if

necessary, use a higher setting the next time,

For more information, see the section entitled Tips for grilling

and roasting which follows the tables.

Ovenware

You may use any heatresistant ovenware which is suitable for

use in a microwave. Metal roasting dishes are not suitable for

roasting with microwaves.

The ovenware can become very hot. Use oven gloves to take

the ovenware out of the oven.

Place hot glass ovenware on a dry kitchen towel after they have

been removed from the oven. The glass could crack if placed

on a cold or wet surface.

Tips for roasting

Notes

■ Use a deep roasting dish for roasting meat and poultry.

■ Check that your ovenware fits in the cooking compartment. It

should not be too big.

■ Meat:

Cover approx. two thirds of the ovenware base with liquid.

Add slightly more liquid for pot roasts. Turn pieces of meat

halfway through the cooking time. When the roast is ready,

turn off the oven and allow it to rest for an additional

10 minutes. This allows better distribution of the meat juices.

■ Poultry:

Turn the pieces of meat after

Z of the cooking time has

elapsed.

Tips for grilling

Notes

■ Always keep the oven door closed when grilling and do not

preheat.

■ As far as possible, the pieces of food you are grilling should

be of equal thickness. Steaks should be at least 2 to 3 cm

thick. This will allow them to brown evenly and remain

succulent and juicy. Do not add salt to steaks until they have

been grilled.

■ Use tongs to turn the pieces of food you are grilling. If you

pierce the meat with a fork, the juices will run out and it will

become dry.

■ Dark meat, e.g. beef, browns more quickly than lighter-

coloured meat such as veal or pork. When grilling light-

coloured meat or fish, these often only brown slightly on the

surface, although they are cooked and juicy on the inside.

■ The grill element switches off and on again automatically.

This is normal. The grill setting determines how frequently this

will happen.

Beef

Notes

■ Turn pot-roasted beef after Y and Z of the cooking time.

Finally, allow to stand for approx. a further 10 minutes.

■ Turn tenderloins and sirloins halfway through the cooking

time. Finally, allow to stand for approx. a further 10 minutes.

■ Turn steaks after Z of the cooking time.

Veal

Note: Turn joints and knuckle of veal halfway through the

cooking time. Finally, allow to stand for approx. a

further 10 minutes.

Pork

Notes

■ Turn lean joints of pork and rindless joints halfway through

the cooking time. Finally, allow to stand for approx. a

further 10 minutes.

■ Place the joint in the ovenware rind-side up. Score the rind.

Do not turn the joint. Finally, allow to stand for approx. a

further 10 minutes.

The cake cannot be turned out of the dish

when it is turned upside down.

After baking, allow the cake to cool for a further 5 to 10 minutes, then it will be easier

to turn out of the tin. If it still sticks, carefully loosen the cake around the edges using

a knife. Turn the cake tin upside down again and cover it several times with a cold,

wet cloth. Next time, grease the tin well and sprinkle some bread crumbs into it.

You have measured the temperature of the

oven using your own meat thermometer

and found there is a discrepancy.

The oven temperature is measured by the manufacturer after a specified period of

time using a test rack in the centre of the cooking compartment. Ovenware and

accessories affect the temperature measurement, so there will always be some dis-

crepancy when you measure the temperature yourself.

Sparks are generated between the tin and

the wire rack.

Check that the tin is clean on the outside. Change the position of the tin in the cook-

ing compartment. If this does not help, continue baking but without the microwave.

The baking time will then be longer.

Beef Accessories Type of

heating

Temperature in

°C, grill setting

Microwave

power in watts

Cooking time in

minutes

Pot-roasted beef, approx. 1 kg Ovenware with lid

180-200 - 120-143

Fillet of beef, medium, approx. 1 kg Ovenware without lid

180-200 90 30-40

Sirloin, medium, approx. 1 kg Ovenware without lid

210-230 180 30-40

Steak, medium, 3 cm thick Higher wire rack

(

3 - each side: 10-15

Veal Accessories Type of heating Temperature °C Microwave power in

watts

Cooking time in

minutes

Joint of veal, approx. 1 kg Ovenware with lid

180-200 - 110-130

Knuckle of veal, approx. 1.5 kg Ovenware with lid

200-220 - 120-130

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