Manual Siemens HB64AA520F (page 16 of 24) (English)

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Grilling

Always grill with the oven door closed.

To grill, preheat the oven for approx 3 minutes before inserting

the product in the oven.

Place the pieces directly on the shelf. If only one piece is to be

prepared, place it in the central part of the shelf for best results.

Place the universal tray on level 1. The tray will help keep the

oven clean by catching any meat juices.

Do not place the oven tray or universal tray at level 4 or 5. Due

to the extreme heat, it may deform and damage the oven's

interior when removed.

As far as possible, use pieces of the same thickness. They will

brown uniformly and stay juicy. Put salt on the steaks after

grilling them.

Turn the pieces over at the end

Z of the cooking time.

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

often will depend on the grill level set.

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.

Practical tips for grilling and roasting

Cooking a menu

With hot air : you can prepare a full menu in the oven. The

oven's heat is fully exploited. With hot air, no smells or flavours

are imparted.

Place the cookware on a shelf.

Food Weight Accessories and

cookware

Level Type of heating Temperature

at °C, grill

power

Cooking time,

minutes

Rare roast beef 1.0 kg open 1

240-250 40-50-50

Medium roast beef 1.0 kg open 1

250-260 50-60

Half-cooked boned and rolled

leg of lamb

1.5 kg open 1

160-170 100-110

Kebab 1.0 kg open 1

190-210 100-120

Rolled pork 2.0 kg open 1

170-190 170-180

Chicken 1.5 kg open 1

190-210 65-85

Duck 2.0 kg open 1

190-210 100-110

Dauphinoise potatoes Mould for cooking au

gratin on the shelf

160-180 50-70

Cheese on toast 12 pieces Shelf + universal tray 3+1

170-180 8-12

Whole fish, grilled 300 g Shelf + universal tray 2+1

(

2 20-25

No information is provided in the guidance

table for the weight of the meat to be roasted.

Programme the nearest weight below the weight of your joint and increase the

cooking time.

How can I check that the meat is ready? Use a meat thermometer (available from specialist shops) or use the “spoon test".

Press down on the meat using a spoon. If the meat feels firm when pressed, it is

ready; if not, it must be cooked for more time in the oven.

The meat looks too dark and the outside is

burned in several places.

Check that you have selected the correct height and temperature.

The meat looks fine, but the juices have

burned.

Next time, use a smaller dish or add more liquid.

The meat looks fine, but the juices have not

browned and look watery.

Next time, use a larger dish or add less liquid.

Condensation is produced when making gravy

using the roasting juices.

A lot of this moisture evaporates via the condensation outlet, and droplets of

condensation may form on the colder control panel or on the fronts of nearby

kitchen units. This is an unavoidable phenomenon.

Menu Cookware Level Temperature

in °C

Cooking time,

minutes

Notes

Menu 1

Half-cooked boned and rolled

leg of lamb, 1.3 kg

and baked potatoes

Open cookware 1 180 80 After 30 minutes of cooking, you

can place the potatoes around

the leg of lamb and put the cake

in the oven

Cake Corrugated tart baking

tin, Ø 31 cm

* Suggestion: 20 minutes before the end of the cooking time, you can add tomatoes around the leg of lamb.

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Siemens HB64AA520F Manual

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