Handleiding Siemens HM676G0W1 (pagina 33 van 52) (Engels)

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Tips on roasting and braising

Grilling

Here, you can find information on grilling poultry, meat

and fish, as well as toast. You can find the ideal settings

for certain dishes in the settings tables.

Grilling with circulated air

Circulated air grilling is very well suited to the

preparation of whole poultry, fish, and also meat, e.g.

roast pork with crackling.

Poultry

For duck or goose, pierce the skin on the underside of

the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

Poultry will turn out particularly crispy and brown if you

baste it towards the end of the roasting time with butter,

salted water or orange juice.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

When the joint is ready, turn off the oven and allow it to

rest for another 10 minutes in the cooking

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended resting time is not included in the

cooking time indicated.

Fish

Fish cooked whole does not have to be turned. Place

the whole fish into the cooking compartment in

swimming position with the dorsal fin facing upwards.

Placing half a potato or a small oven-proof container in

the stomach cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting on the wire rack

On the wire rack, poultry and meat will become very

crispy on all sides. Roasting on the wire rack is well

suited for larger poultry or for multiple pieces at the

same time.

Diced chicken (boned), 500 g meat cookware, covered 2

140* 90-100

Braising steak cookware, covered 2

140 65+60

Complete meal

With beef wire rack + wire rack 4+2

160, then 200

(yorkshire pud-

ding)

calculation for meat

(see table above) + 15-

25 for Yorkshire Pud-

ding

With chicken wire rack + wire rack 4+2

180 calculation for chicken

(see table above)

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Temperature in

°C

Cooking time in

mins.

* Preheat

** Without fat layer (best and neck), do not turn

*** Skin side down

**** Bone side down, do not turn

***** Turn after app. 1 hour

The cooking compartment becomes

very dirty.

Prepare your food in an enclosed roaster with higher temperature or use the grill tray. You will achieve the

best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.

The roast looks good but the juices

are burnt.

Next time, use a smaller roasting dish and add more liquid if necessary.

The roast looks good but the juices

are too clear and watery.

Next time, use a larger roasting dish and add less liquid if necessary.

The meat gets burned during brais-

ing.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

The roast is not well-done enough. Carve the roast. Prepare the sauce in the roasting dish and add the sliced roast meat to the sauce. Finish

cooking the meat using the microwave only.

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