User manual SIEMENS HS29024

[. . . ] Your new cooker is a high quality appliance which we are sure will serve you extremely well for many years to come. Please read the operating instructions carefully so you that you can gain maximum benefit from all of its technical featu res. At the beginning of the operating instructions you will find important safety information. You will then be introduced to the parts of your new cooker one by one. [. . . ] Remove a glass utensil from the oven and place on a dry tea towel. The glass may crack if placed on a cold or wet surface. Notes about roasting The results of roasting depend upon the type and quality of the meat. In the case of lean meat, add 2 to 3 tablespoons of liquid; for pot roasts add 8 to 10 tablespoonfuls, ac cording to size. Joints of meat larger than 1. 5 kg should be turned over halfway through the cooking time. When the roast is complete, switch off the oven, but do not open, and leave the roast for another 10 mi nutes to improve the distribution of the meat juices. Notes about grilling Always close the oven door while you are grilling. Pieces of meat should be of the same thickness, at least 2 3 cm thick. They will brown uniformly and re main deliciously juicy. After grilling, steaks should be salted. Place meat which is to be grilled directly on the wire shelf. Also insert the baking sheet at Level 1 to catch the meat juices. Turn the grilled meat over when two thirds of the gril ling time have elapsed; see table. Note: The grill heating element automatically switches off and on. This is quite normal. 24 Meat Meat Pot roasted beef (e. g. standing rib) The table applies to insertion into a cold oven. The time specifications are provided as guidelines only and depend on the type and quality of the meat. Weight 1 kg 1. 5 kg 2 kg 1 kg 1. 5 kg 2 kg 1 kg Cookware Level 2 2 2 2 2 2 2 5 5 2 2 2 2 2 2 2 2 4 2 2 2 Temperature °C, grill 220 240 220 240 220 240 200 220 190 210 180 200 250 x x 200 220 190 210 180 200 210 230 200 220 190 210 210 230 170 190 x 200 220 180 200 180 200 Duration, in minutes 80 90 120 70 80 90 50 25 20 110 130 150 100 120 140 80 70 15 100 120 120 closed Sirloin of beef open open Wire grill*** Wire grill*** Roast beef, medium rare* Steaks, cooked through Steaks, medium rare Pork without rind (e. g. neck) 1 kg 1. 5 kg 2 kg 1 kg 1. 5 kg 2 kg 1 kg 750 g approx. 750 g 1 kg 2 kg 1. 5 kg open Pork with rind** (e. g. shoulder, leg) Smoked pork with bone Meat loaf Sausage Roast veal Leg of lamb without bone * open closed open Wire grill*** open open Turn roast beef after half the cooking time. After cooking, wrap the roast beef in aluminum foil and leave in the oven to rest for 10 minutes. ** Cut the pork rind and place the pork in the dish, if the pork is to be turned, first place the pork with the rind side down. [. . . ] All materials used for this purpose are environmentally friendly and suitable for recycling. Please make a contribution to protecting the environment by disposing of the packaging appropriately. Old appliances are not worthless rubbish. Environmentally conscious recycling can reclaim valuable raw materials. [. . . ]