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Siemens HB38AB590 [29/40] Meat poultry fish
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Meat, poultry, fish
Ovenware
You may use any heatresistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet 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.
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Turn the food you are grilling after
Z of the time.
Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5. The high heat distorts it and the cooking
compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Meat
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.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Types of heating:
■ % = Top/bottom heating
■ 4 =Hot air grilling
■ ( = Grill, large area
Meat Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef 1.0 kg covered 2
%
200-220 100
1.5 kg 2
%
190-210 120
2.0 kg 2
%
180-200 140
Fillet of beef, medium 1.0 kg uncovered 2
%
210-230 60
1.5 kg 2
%
200-220 80
Sirloin, medium 1.0 kg uncovered 1
4
220-240 60
Steaks, 3 cm thick, medium wire rack + univer-
sal pan
5+1
(
315
Veal
Joint of veal 1.0 kg uncovered 2
%
190-210 110
1.5 kg 2
%
180-200 130
2.0 kg 2
%
170-190 150
Knuckle of veal 1.5 kg uncovered 2
%
210-230 140
Pork
Joint without rind (e.g. neck) 1.0 kg uncovered 1
4
190-210 120
1.5 kg 1
4
180-200 150
2.0 kg 1
4
170-190 170
Joint with rind (e.g. shoulder) 1.0 kg uncovered 1
4
190-210 130
1.5 kg 1
4
180-200 160
2.0 kg 1
4
170-190 190
Содержание
- Acrylamide in foodstuffs 35 3
- After sales service 20 3
- Automatic programmes 21 3
- Automatic switch off 15 3
- Basic settings 13 3
- Before using the appliance for the first time 8 3
- Care and cleaning 16 3
- Childproof lock 13 3
- Cleaning system 15 3
- Energy and environment tips 20 3
- Memory 12 3
- Produktinfo 3
- Sabbath mode 13 3
- Setting the oven 9 3
- Switch the oven on and off 9 3
- Table of content 3
- Test dishes 35 3
- Tested for you in our cooking studio 26 3
- Time setting options 11 3
- Troubleshooting 19 3
- Your new oven 5 3
- Ú table of contentsen instruction manual 3
- Before installation 4
- Causes of damage 4
- Caution 4
- Damage during transport 4
- Electrical connection 4
- Hot accessories and ovenware 4
- Hot cooking compartment 4
- Improper repairs 4
- Please read this instruction manual carefully please keep the instruction and installation manuals in a safe place please pass on these manuals to the new owner if you sell the appliance 4
- Risk of burns 4
- Risk of electric shock 4
- Risk of fire 4
- Risk of scalding 4
- Risk of short circuit 4
- Safety notes 4
- Safety precautions 4
- Buttons 5
- Control panel 5
- Display 5
- Rotary selector 5
- Your new oven 5
- Accessories 6
- Cooking compartment 6
- Temperature indicator 6
- Before using the appliance for the first time 8
- Cleaning the accessories 8
- Heating up the cooking compartment 8
- Initial setup 8
- Setting the oven 9
- Switch the oven on and off 9
- Switching off 9
- Switching on 9
- Types of heating 9
- Recommended settings 10
- Setting rapid heating 10
- Setting the type of heating and temperature 10
- Setting the cooking time 11
- Setting the time setting options in brief 11
- Setting the timer 11
- Time setting options 11
- Memory 12
- Saving settings in the memory 12
- Setting a later end time 12
- Setting the clock 12
- Starting the memory 12
- Basic settings 13
- Childproof lock 13
- Sabbath mode 13
- Starting sabbath mode 13
- Ùùùøùùù 13
- Ùùùùøùù 13
- Ùùùøùùù 14
- Ùùùùøùù 14
- Automatic switch off 15
- Changing the basic settings 15
- Cleaning system 15
- After cleaning 16
- Before cleaning 16
- Care and cleaning 16
- Cleaning agents 16
- Setting the cleaning level 16
- Removing and installing the door panels 18
- Malfunction table 19
- Replacing the bulb in the oven ceiling light 19
- Troubleshooting 19
- After sales service 20
- Energy and environment tips 20
- Automatic programmes 21
- Environmentally friendly disposal 21
- Ovenware 21
- Preparing the dish 21
- Programmes 21
- Selecting and setting a programme 24
- Adapting to individual requirements 25
- Tips for the automatic programmes 25
- Ùùùøùùù 25
- Cakes and pastries 26
- Tested for you in our cooking studio 26
- Baking tips 28
- Meat poultry fish 29
- Slow cooking 31
- Tips for roasting and grilling 31
- Bakes gratins toast with toppings 32
- Tips for slow cooking 32
- Convenience products 33
- Special dishes 33
- Defrost 34
- Drying 34
- Preserving 34
- Acrylamide in foodstuffs 35
- Baking 35
- Test dishes 35
- Grilling 36
- 9000645851 40
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