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Table of Contents
Related Manuals for Siemens iQ700 HS858KXB6/91
Summary of Contents for Siemens iQ700 HS858KXB6/91
- Page 1 Built-in oven HS858KX.6 Instruction manual...
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Page 3: Table Of Contents
Table of contents e n I n s t r u c t i o n m a n u a l Prove dough ....... .19 Intended use . -
Page 4: Intended Use
15 years old and are replacement parts and services can be found at being supervised. www.siemens-home.bsh-group.com and in the online shop www.siemens-home.bsh-group.com/eshops Keep children below the age of 8 years old at a safe distance from the appliance and power cable. -
Page 5: Important Safety Information
Important safety information Water in a hot cooking compartment may Risk of scalding! (Important safety ■ create hot steam. Never pour water into the information cooking compartment when the cooking compartment is hot. G eneral information Warning – Risk of injury! I m p o r t a n t s a f e t y i n f o r m a t i o n Scratched glass in the appliance door may Warning –... -
Page 6: Steam
Causes of damage Steam ]Causes of damage Warning – Risk of scalding! G eneral information The water in the water tank may become ■ C a u s e s o f d a m a g e very hot if you continue to operate the Caution! appliance. -
Page 7: Steam
Environmental protection Inserting accessories: depending on the appliance 7Environmental protection ■ model, accessories can scratch the door panel when closing the appliance door. Always insert the accessories into the cooking compartment as far as Y our new appliance is particularly energy-efficient. E n v i r o n m e n t a l p r o t e c t i o n they will go. -
Page 8: Environmentally-Friendly Disposal
Environmental protection Open the appliance door as infrequently as possible ■ when the appliance is in use. It is best to bake several cakes one after the other. ■ The cooking compartment stays warm. This reduces the baking time for the second cake. You can place two cake tins next to each other in the cooking compartment. -
Page 9: Getting To Know Your Appliance
Getting to know your appliance Depending on the appliance model, individual Note: *Getting to know your details and colours may differ. appliance Control panel I n this section, we will explain the indicators and In the control panel, you can use the various buttons G e t t i n g t o k n o w y o u r a p p l i a n c e controls. -
Page 10: Operating Modes Menu
Getting to know your appliance Progress line the oven. You can use the button to check the ² current heating temperature when heating up. The progress line shows you how much the oven has already heated up or how much time has elapsed, for example. -
Page 11: Steam
Getting to know your appliance Top/bottom heating eco 30-250 °C For gently cooking selected types of food. Heat is emitted from above and below. This heating function is most effective between 150 and 250 °C. This heating function is used to measure the energy consumption in the conventional mode. -
Page 12: Further Information
Getting to know your appliance Defrosting 30-60 °C For vegetables, meat, fish and fruit The moisture gently transfers the heat to the food. The food does not dry out or lose its shape Sous-vide 50-95 °C Cooking under a vacuum at low temperatures between 50 and 95 °C and 100% steam: Suitable for meat, fish, vegetables and desserts. -
Page 13: Accessories
Accessories You can use the steam container with all heating Note: _Accessories modes involving steam without any restrictions. If you set other heating modes at high temperatures, take the steam container out of the cooking compartment. High Y our appliance is accompanied by a range of A c c e s s o r i e s temperatures can cause permanent deformations and accessories. -
Page 14: Optional Accessories
Accessories Optional accessories Locking function The accessories can be pulled out approximately You can buy optional accessories from the after-sales halfway until they lock in place. The locking function service, from specialist retailers or online. *You will find prevents the accessories from tilting when they are a comprehensive range of products for your appliance pulled out. -
Page 15: Before Using For The First Time
Before using for the first time Steam container, perforated, size S Water hardness range Setting For steaming vegetables, juicing berries and defrosting. 0 softened Steam container, solid, size S 1 (up to 1.3 mmol/l) 1 soft For cooking rice, pulses and cereals. 2 (1.3 - 2.5 mmol/l) 2 medium Porcelain cooking container, solid, size S... -
Page 16: Calibrating The Appliance And Cleaning The Cooking
Operating the appliance Calibrating the appliance and cleaning the Notes When relocating the appliance, restore its factory cooking compartment ■ settings once it is installed so that it can adapt to its The boiling point of water depends on the air pressure. new location. -
Page 17: Starting Or Interrupting Operation
Operating the appliance Starting or interrupting operation Press the Start/Stop button to start. To start operation or to interrupt an operation which has started running, press the Start/Stop button. The cooling fan may continue to run after an operation is interrupted. -
Page 18: Steam
Steam Menu cooking `Steam With steam, you can cook a whole menu at once, without the different flavours mixing. ~ "Tested for you F ood can be cooked particularly gently using steam. in our cooking studio" on page 40 S t e a m With some types of heating, you can prepare food with steam assistance. -
Page 19: Reheating
Steam Reheating Cancelling Touch the Start/Stop button to cancel the operation. With the "Reheating " type of heating, you can gently reheat food that has already been cooked or crisp up Finishing day-old baked goods. Steam is switched on Touch the On/Off button to switch off the appliance. automatically. -
Page 20: Filling The Water Tank
Steam Only use cold, fresh tap water, softened water or Starting uncarbonated mineral water. Caution! Caution! Risk of damage to kitchen units Only fill the water tank once for sous-vide cooking. Do Malfunctions may occur when using filtered or not fill the water tank a second time. If you do this, large demineralised water. -
Page 21: After Every Steam Operation
Steam Insert the filled water tank (Fig. ). Ensure that the Remove limescale marks with a cloth soaked in ■ vinegar, then wipe with clean water and dry with a water tank locks into place behind both holders ‚ soft cloth. (Fig. -
Page 22: Time-Setting Options
Time-setting options Remove the worst dirt from the cooking Timer compartment immediately and wipe away moisture You can set the timer at any time, even if the appliance from the cooking compartment floor. is switched off. It runs parallel to the other time settings If necessary, press the On/Off button to switch on and has a separate audible signal. -
Page 23: End Time
Childproof lock Press the Start/Stop button to start. The oven is in standby. The symbol and the time You can see the cooking time counting down in when the operation will be finished appear in the status the status bar. bar. -
Page 24: Basic Settings
Basic settings QBasic settings Night-time dimming Switched off Switched on (display dimmed between 10 p.m. and 5.59 a.m.) T here are various settings available to you in order to B a s i c s e t t i n g s help use your appliance effectively and simply. -
Page 25: Sabbath Mode
Sabbath mode FSabbath mode oHome Connect W ith the Sabbath mode, a cooking time of up to 74 T his appliance is Wi-Fi-capable and can be remotely S a b b a t h m o d e H o m e C o n n e c t hours can be set. -
Page 26: Home Connect Settings
2014/53/EU. you are using the appliance. A detailed RED Declaration of Conformity can be found online at www.siemens-home.bsh-group.com on the For further information and details about the Note: product page of your appliance with the additional availability of Remote Diagnostics in your country, documents. -
Page 27: Meat Thermometer
Meat thermometer Inserting the meat probe into the food @Meat thermometer Before placing your food into the cooking compartment, insert the meat probe into the food. T he meat thermometer Plus makes precise cooking M e a t t h e r m o m e t e r The meat probe has three measuring points. -
Page 28: Setting The Core Temperature
Cleaning function Setting the core temperature Core temperatures of different foods Do not use frozen food. The figures in the table are Types of heating given as a guide. They depend on the quality and Switch on the appliance. composition of the food. Insert the meat thermometer in the socket on the left- hand side of the cooking compartment. -
Page 29: Descaling
Cleaning function function does not appear on the display again until you Once the cleaning function has finished have descaled the appliance. Once the cooking compartment has cooled down, wipe down the cooking compartment with a damp cloth if Before running the cleaning function necessary. -
Page 30: Cleaning Agent
Cleaning agent Remove the water tank and fill it with descaling DCleaning agent solution. Once the water tank has been filled with descaling solution, push it back in again fully. W ith good care and cleaning, your appliance will retain C l e a n i n g a g e n t Close the control panel. -
Page 31: Surfaces In The Cooking Compartment
Cleaning agent Shadows on the door panels, which look like ■ Door panels Hot soapy water: streaks, are caused by reflections made by the Clean with a dish cloth and then dry with a soft interior lighting. cloth. Enamel is baked on at very high temperatures.This ■... -
Page 32: Keeping The Appliance Clean
Rails Keeping the appliance clean pRails Always keep the appliance clean and remove dirt immediately so that stubborn deposits of dirt do not W ith good care and cleaning, your appliance will retain build up. R a i l s its appearance and remain fully functional for a long time to come. -
Page 33: Appliance Door
Appliance door Detaching the appliance door qAppliance door Open the appliance door fully. Open the two locking levers on the left and right W ith good care and cleaning, your appliance will retain (fig. A p p l i a n c e d o o r its appearance and remain fully functioning for a long Close the appliance door fully . -
Page 34: Fitting And Removing The Glass Panels
Appliance door Fitting and removing the glass panels Take off the seal on both sides and remove it (fig. To facilitate cleaning, you can remove the glass panels from the appliance door. If required, for example if the appliance is installed higher up, you can remove the entire door and lay it on a flat surface. - Page 35 Appliance door Refit the seal on the left and right (fig. Warning Risk of injury! Scratched glass in the appliance door may develop ■ into a crack. Do not use a glass scraper, sharp or abrasive cleaning aids or detergents. The hinges on the appliance door move when Risk of injury! ■...
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Page 36: Trouble Shooting
Trouble shooting 3Trouble shooting Warning – Risk of electric shock! Incorrect repairs are dangerous. Repairs may only be carried out and damaged power cables replaced by I f a fault occurs, there is often a simple explanation. one of our trained after-sales technicians. If the T r o u b l e s h o o t i n g Before calling the after-sales service, please refer to the appliance is defective, unplug the appliance from the... -
Page 37: Maximum Operating Time Exceeded
Trouble shooting The "Fill water tank" message The panel is open Close the panel appears even though the water tank The water tank is not clicked into place Click the water tank into place is full ~ "Steam" on page 18 Faulty sensor Call the after-sales service The water tank has fallen off. -
Page 38: Customer Service
Customer service 4Customer service PDishes O ur after-sales service is there for you if your appliance Y ou can use the "Dishes" operating mode to prepare a C u s t o m e r s e r v i c e D i s h e s needs to be repaired. -
Page 39: Selecting A Dish
Dishes Meat thermometer Categories Food For some food, you can also use the meat Vegetables thermometer. Once you have inserted the meat Potatoes thermometer into the appliance, the food that is suitable for it will be displayed. You can change the interior Rice Side dishes, vegeta- temperature of the cooking compartment and the core... -
Page 40: Applying Settings For Dishes
Tested for you in our cooking studio appliance will continue to heat and you can adjust the JTested for you in our suggested time. You must monitor the process yourself. cooking studio Applying settings for dishes H ere, you can find a selection of dishes and the ideal You will be guided through the entire setting process for T e s t e d f o r y o u i n o u r c o o k i n g s t u d i o settings for them. - Page 41 Tested for you in our cooking studio Some food turns out better if it is baked in several The baking tins must be resistant to heat and steam for stages. These dishes are indicated in the table. use in steam-assisted baking. Greaseproof paper Shelf positions Only use greaseproof paper that is suitable for the...
- Page 42 Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Cooking sition heating ture in °C tensity time in mins. Rich fruit cake high Ø23 cm tin 130-150 150-180 Fruit crumble flat glass dish 150-170* 35-45 Sponge Cake (fatless), 3 eggs...
- Page 43 Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Cooking sition heating ture in °C tensity time in mins. Jam tarts, 2 levels 2x 12-cup-tins 170-190* 20-35 Meringues, 2 levels 2 baking trays 90-100* 100-130 Jacket potatoes, 2 levels...
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Page 44: Roasting And Braising
Tested for you in our cooking studio Roasting and braising roasting dish, it will need a little more liquid than if cooked in glass cookware. Here, you can find information on roasting and braising The steam evaporates in the cookware when roasting. poultry and meat. - Page 45 Tested for you in our cooking studio determining the cooking time. The individual pieces Meat thermometer should be approximately equal in size. You can cook accurately using a meat thermometer. Read important notes on using the meat thermometer in A general rule: the larger the poultry or piece of meat is, the corresponding chapter.
- Page 46 Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Time in min. sition heating ture in °C tensity Loin joint wire rack 180-190 35+35 Loin joint, 1 kg wire rack 180-190 25-30 170-180 70-80 Belly wire rack...
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Page 47: Grilling
Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Time in min. sition heating ture in °C tensity With chicken wire rack + wire rack calculation for chicken (see table above) With chicken, 1.5 kg wire rack + wire rack low (steam 65-75... - Page 48 Tested for you in our cooking studio cooked in several stages. These are indicated in the Roasting in cookware table. It is more convenient to roast and braise meat in cookware. You can take the joint out of the cooking Grilling flat pieces compartment more easily in the cookware, and prepare Flat pieces of poultry, meat and fish, such as steaks,...
- Page 49 Tested for you in our cooking studio Cooking time range (e. g. 10-15): Turn the poultry, meat and fish after approx. The food is done within the stated minutes. the indicated time. Remove unused accessories from the cooking Types of heating used: compartment.
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Page 50: Convenience Products
Tested for you in our cooking studio Dish Accessories Shelf po- Type of Temperature in C / Steam in- Time in min. sition heating Grill setting tensity Belly, 1 kg wire rack 170-180 50-60 190-200 25-35 Gammon joint wire rack 180-200 30+25 Poultry... - Page 51 Tested for you in our cooking studio Shelf positions Recommended setting values Use the indicated shelf positions. In the table, you can find the ideal heating type for various dishes. Temperature and cooking time depend Baking on one level on the quantity and composition of the product. Setting When baking on one level, use the following shelf ranges are indicated for this reason.
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Page 52: Steaming
Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Steam in- Cooking sition heating ture in °C tensity time in mins. Baked goods, frozen, prebaked Rolls, baguettes* universal pan Rolls, baguettes universal pan 180-200 15-25 Fried food, frozen Fish fingers** universal pan... - Page 53 Tested for you in our cooking studio The cooking time does not depend on the quantity Use the settings indicated in the table. ■ Use cookware that is steam-resistant Stir after cooking. ■ Cover soufflé with foil The remaining milk is quickly absorbed. ■...
- Page 54 Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Cooking sition heating ture in °C time in mins. Leek, slices steam container, perforated Sweetcorn, whole steam container, perforated 30-40 Beetroot, whole steam container, perforated 43-50 Red cabbage, shredded steam container, perforated 30-35...
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Page 55: Yogurt
Tested for you in our cooking studio Yogurt It is sufficient to heat UHT milk to 40 °C. Stir in 150 g (chilled) yoghurt. You can make your own yogurt using your appliance. Pour into cups or small jars and cover with cling film. Place the cups or jars onto the cooking Making yoghurt compartment floor and use the settings indicated in... -
Page 56: Acrylamide In Foodstuffs
Tested for you in our cooking studio Dish Accessories/cookware Shelf po- Type of Tempera- Cooking sition heating ture in °C time in mins. Fruit crumble flat glass dish 160-180 40-70 ‘ Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 160-170 25-40 ‘... - Page 57 Tested for you in our cooking studio Delayed-start operation with an end time is not to warm up for approx. 15 minutes with the cookware Note: possible for the slow cooking heating type. inside. Sear the meat on the hotplate at a very high heat and Cookware for a sufficiently long time on all sides, even on the Use shallow cookware, e.g.
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Page 58: Drying
Tested for you in our cooking studio Drying Use the following shelf positions for drying: 1 wire rack: Level 3 ■ Your appliance features the heating type "Drying", using 2 wire racks: Level 3+1 ■ which you can dry fruit, vegetables and herbs with outstanding results. -
Page 59: Sterilising Bottles And Hygiene
Tested for you in our cooking studio Wipe the cooking compartment clean afterwards. Juicing Before juicing, place the berries in a bowl and sprinkle Recommended setting values with sugar. Leave to stand for at least one hour to draw The times indicated in the settings table are guideline out the juice. -
Page 60: Proving Dough
Tested for you in our cooking studio Proving dough Final fermentation Place your baked item into the oven at the shelf position Dough will prove considerably more quickly using the indicated in the table. "Dough proving" heating type than at room temperature Wipe moisture from the cooking compartment before and does not dry out. -
Page 61: Defrosting
Tested for you in our cooking studio Defrosting Place the baked item onto the wire rack. The steam function "Defrost" is suitable for defrosting Recommended setting values frozen fruit and vegetables. Use heating type 4D hot air The times in the table are average values. They are to defrost baked items. - Page 62 Tested for you in our cooking studio free from germs and hygienic. Then place the vacuum- is sufficient on its own to produce a flavourful cooking sealing bag in the cooking compartment to sous-vide result. cook the food. The following ingredients influence how the food is prepared: Vacuum-sealing bags When using the sous-vide cooking method, only use...
- Page 63 Tested for you in our cooking studio Vegetables: Flash fry in a frying pan to give them the Fry the food for longer if has not been sufficiently well flavours you would expect from frying. When frying cooked during the sous-vide cooking stage. vegetables like this, it is easy to season them or mix Serve the food on pre-heated plates and, if possible, them with other ingredients.
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Page 64: Reheating
Tested for you in our cooking studio Food Accessories Heating Tempera- Cooking Tip/note function ture in °C time in Cherry tomatoes, whole or halved Wire rack + universal 25 - 35 Mix together red and yellow cherry (500 g) tomatoes. Vacuum-seal along with some olive oil, salt and sugar. -
Page 65: Keeping Warm
Tested for you in our cooking studio Dish Accessories/cookware Shelf posi- Type of Tempera- Cooking tion heating ture in °C time in mins. 250 g Cookware, uncovered 120-130 5-15 Dishes, chilled Plated meal, 1 portion Cookware, uncovered 120-130 15-25 Soup, stew, 400 ml Cookware, uncovered 120-130 10-25... -
Page 66: Test Dishes
Tested for you in our cooking studio Test dishes Apple pie on two levels: position dark-coloured springform cake tins above each other so that they are These tables have been produced for test institutes to offset. facilitate appliance testing. Cakes in tinplate springform cake tins: bake on one As per EN 60350-1. - Page 67 Tested for you in our cooking studio Shelf positions for steaming on two levels (use a Steam maximum of 1.8 kg per level): Slide the universal pan in under the perforated steam Perforated steam container (size XL): Level 5 container (size XL) if indicated in the table. Any dripping ■...
- Page 68 *9001572817* 9001572817 (000703)