User manual SIEMENS HS421201

[. . . ] Making cooking as much fun as eating Please read this instruction manual. This will ensure that you make use of all the technical benefits the cooker has to offer. You will be given important safety information. You will then be introduced to the individual components of your new cooker and we will show you how to adjust it step by step. [. . . ] The after sales service centres listed will also be happy to advise you of a service point in your local area. E number and FD number Please quote the E number (product number) and the FD number (production number) of your appliance when contacting the after sales service. The rating plate containing these numbers is found on the right, on the side of the oven door. You can make a note of these numbers in the space below to save time in the event of your appliance malfunctioning. After sales service % FD no. 23 Tables and tips This table contains a selection of dishes and the optimum settings at which to cook them. You can find out which type of heating and temperature is best for your dish, which accessories to use, and at which oven level the dish should be inserted. You will find a variety of tips about ovenware and preparation, and a small troubleshooting section in case anything should go wrong. Cakes and pastries Baking on one level If you are baking cakes on one level, you should use top/bottom heating t. This will give the best results for your cakes. It is best to use dark coloured baking tins made of metal. Baking times are increased when light coloured baking tins made of thin metal or glass dishes are used, and cakes do not brown so evenly. Always place the cake tin on the wire grill. If you are cooking using three tins at the same time, position these as illustrated. Baking tins Tables The values in the table apply to dishes placed in a cold oven. Shorten the baking times indicated by 5 to 10 minutes if you have preheated the oven. The tables show which type of heating is best for different cakes and bakes. The temperature and cooking time you select depends on the quantity and type of pastry. This is why ranges" are given in the tables. You should try to use a lower 24 temperature setting to start with, since this allows more even browning. If necessary, use a higher temperature setting the next time. More information can be found in the Baking tips" section which follows the tables. Cakes in tins Sponge, simple Tin on the wire rack Round/Ring/ cake tin 3 cake tins* Round/Ring/ cake tin 3 cake tins* Springform cake tin Fruit flan tin Springform cake tin Level 2 1+3 2 1+3 1 2 2 1 2 1 Type of Tempera heating ture in ºC t T t T t t t t t t 170 190 150 170 150 170 140 160 170 190 150-170 160 180 170 190 160 180 180 200 Baking time in minutes 50 60 70 100 60 70 70 100 25 35 20 30 30 40 70 90 50 60 50 60 Sponge, delicate (e. g. pound cake) Short pastry base with edge Sponge flan case Sponge cake Fruit flan or cheesecake, short Non stick springform crust pastry** cake tin Fine sponge fruit flan Spiced cake** (e. g. quiche/onion tart) * Springform cake tin/bowl mould Springform cake tin Position the cake tins correctly. [. . . ] Tips for keeping acrylamide to a minimum when preparing food General Keep cooking times to a minimum. Cook meals until they are golden brown, not too dark. Large, thick pieces of food contain less acrylamide. Potatoes used for roasting and deep fat frying should be as fresh as possible. [. . . ]