Siemens HB 33 K Série Mode D'emploi page 88

Table of roasting
values
Food
Pork
Joint with skin (2 kg)
(e.g. shoulder or knuckle)
Joint/roast (1.5 kg)
Smoked pork (1 kg)
Pork fillet
Meat loaf (750 g)
Beef
Fillet
Sirloin (rare)
Veal
Joint/breast
Knuckle
Lamb
Leg
Saddle
Poultry
Chicken 1 kg
Duck 2 kg
Goose 3 kg
Game
Saddle of venison
Venison joint
Pork/venison joint
Serving of fish
(e.g. trout)
88
The time specifications are provided as guidelines
only and depend on the type and quality of the meat.
˜
3D hot air
Shelf Temperature Roasting time
position in ° C
1 160 – 170
1 160 – 170
1 160 – 170
1 170 – 180
1 170 – 190
1 180 – 190
1 180 – 190
1 160 – 170
1 160 – 170
1 180 – 190
1 160 – 170
1 170 – 180
1 160 – 170
1 150 – 160
1 160 – 170
1 160 – 170
1 160 – 170
1 160 – 170
Top and bottom heating
Shelf
minutes position
100 – 130 –
90 – 120 1
70 – 80 1
30 – 45 1
60 – 70 1
45 – 65 1
30 – 45 1
90 – 120 1
100 – 130 1
70 – 110 1
90 – 120 1
60 – 70 1
90 – 120 1
130 – 180 –
90 – 120 1
90 – 120 1
100 – 120 1
30 – 40 2
/
Temperature
in ° C
–
190 – 210
190 – 210
200 – 230
190 – 210
200 – 220
200 – 220
180 – 200
190 – 210
200 – 220
200 – 220
200 – 220
190 – 210
–
200 – 220
190 – 210
190 – 210
180 – 200