Manual Siemens CM656GBS1 (page 46 of 56) (English)

622878

Zoom out

Zoom in

1/56

en Tested for you in our cooking studio

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Slow cook

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain succulent

and tender.

The benefit of this cooking method is that it allows lots

of scope for menu planning because slow-cooked meat

is easy to keep warm. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct flavour during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Note: Delayed-start operation with an end time is not

possible for the slow cooking heating type.

Cookware

Use flat cookware, e.g. a glass/porcelain serving dish.

Place the cookware into the cooking compartment to

preheat it.

Always place the uncovered cookware onto the wire

rack at level 1.

You can find additional information in the tips on slow

cooking attached to the settings table.

Your appliance features the heating type "Slow cook".

Only start operation when the cooking compartment

has fully cooled down. Allow the cooking compartment

Small yeast cakes Baking tray 1

150-160 30-40

Bread and bread rolls

Multigrain bread, 1.5 kg Cake tin 1

200-210 35-45

Flatbread Universal pan 1

250-270 15-20

Bread rolls, sweet, fresh Baking tray 1

170-190 15-20

Bread rolls, fresh Baking tray 1

180-200 25-35

Meat

Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 1

180-190 120-140

Pot-roasted beef, 1.5 kg Cookware, covered 1

200-220 140-160

Joint of veal, 1.5 kg Cookware, uncovered 1

170-180 110-130

Fish

Fish, braised, whole 300 g, e.g. trout Cookware, covered 1

190-210 25-35

Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 1

190-210 45-55

Fish fillet, plain, braised Cookware, covered 1

190-210 15-35

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Tips for keeping acrylamide to a minimum

General ■ Keep cooking times as short as possible.

■ Cook food until it is golden brown, but not too dark.

■ Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Siemens CM656GBS1 in the language / languages: English as an attachment in your email.

The manual is 2,67 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Siemens CM656GBS1

Siemens CM656GBS1 User Manual - German - 56 pages

Siemens CM656GBS1 User Manual - Dutch - 56 pages

Siemens CM656GBS1 User Manual - French - 60 pages

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

Siemens CM656GBS1 Manual

Product: