Tips For Slow Cooking; Bakes, Gratins, Toast With Toppings - Siemens HB38AB 90 Series Instruction Manual

Dish
Poultry
Turkey breast
Duck breast*
Beef
Joint of beef (e.g. rump) 6­7 cm
thick
Tenderloin, whole
Sirloin, 5­6 cm thick
Steak-cut rump, 3 cm thick
Veal
Joint of veal (e.g. topside),
6-7 cm thick
Fillet of veal
Pork
Pork joint, lean (e.g. loin), 5-6 cm
thick
Fillet of pork, whole
Lamb
Lamb saddle fillet, whole
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.

Tips for slow cooking

Slow-cooked meat is not as hot as con-
ventionally roasted meat.
If you wish to keep slow-cooked meat
warm.

Bakes, gratins, toast with toppings

Always place ovenware on the wire rack.
If you are grilling directly on the wire rack without ovenware,
you should also insert the universal pan at level 1. This keeps
the oven cleaner.
Dish
Bakes
Bake, sweet
Soufflé
Pasta bake
Lasagne
Gratin
Potato gratin, raw ingredients,
max. 4 cm deep
Toast
4 slices, with topping
12 slices, with topping
32
Weight Level
1000 g 2
300-400 g 2
approx. 1.5 kg 2
approx. 1.5 kg 2
approx. 1.5 kg 2
2
approx. 1.5 kg 2
approx. 800 g 2
approx. 1.5 kg 2
approx. 500 g 2
approx. 200 g 2
So that the roasted meat does not cool so quickly, warm the plates and serve the gravy
very hot.
After slow cooking, turn the temperature down to 70 °C. Small pieces of meat can be
kept warm for up to 45 minutes, larger pieces for up to 2 hours.
Accessories and ovenware
ovenproof dish
ovenproof dish
Ramekins
ovenproof dish
ovenproof dish
1 ovenproof dish
2 ovenproof dishes
wire rack + universal pan
wire rack + universal pan
Type of Temperature
heating in °C
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
80
.
How well cooked the bake is will depend on the size of the
ovenware and the height of the bake. The figures in the table
are only average values.
Types of heating:
: = 3D hot air
■
= Top/bottom heating
%
■
= Hot air grilling
4
■
Level Type of
heating
2
%
2
%
2
%
2
%
2
%
2
4
3+1
:
3+1
4
3+1
4
Searing time Slow cooking
in minutes time in hours
6-7 4-5
3-5 2-2½
6-7 4½-5½
6-7 5-6
6-7 4-5
5-7 80-110 Min.
6-7 5-6
6-7 3-3½
6-7 5-6
6-7 2½-3
5-6 1½-2
Temperature Cooking time
in °C, grill set- in minutes
ting
180-200 50-60
180-200 35-45
200-220 25-30
200-220 40-50
180-200 40-50
160-180 60-80
150-170 60-80
160-170 10-15
160-170 15-20