Siemens HE23BC 0 Series, Instruction Manual

16

Meat, poultry, fish

Cookware

Any heatproof cookware can be used. For large roasts, the 

enamel tray can also be used.
It is best to use glass containers. Check that the lid of the 

cookware will fit and close properly.
If using enamel containers, add more liquid.
When using stainless steel pans, the meat does not brown well 

and may even be left rare. If so, lengthen the cooking time.
Data shown in tables: 

Uncovered cookware = open 

Covered cookware = closed
Always place cookware in the centre of the wire shelf.
Hot glass cookware should be placed on a dry dishcloth. The 

glass could shatter if rested on a wet or cold surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the 

ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the 

ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the 

material the ovenware is made of. If preparing meat in an 

enamelled roasting dish, it will need a little more liquid than if 

cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The 

meat cooks more slowly and browns less fully. Use a higher 

temperature and/or a longer cooking time.

Grilling

Always use the grill with the oven closed.
For grilling, preheat the oven for about 3 minutes before the 

food is placed inside the oven.
Place the pieces directly on the wire shelf. If only one piece is 

prepared, it is best if placed in the centre of the wire shelf.
Place the enamel tray at level 1. The tray will help keep the 

oven clean by catching any meat juices.
Do not place the baking tray or universal tray at level 4 or 5. 

Due to the extreme heat, it could be deformed and cause 

damage to the oven interior when it is removed.
In so far as it is possible, use pieces of the same thickness. 

This will help them brown evenly and remain juicy. Salt the 

fillets after grilling.
Turn the pieces after 

Z

 the time has elapsed.

The grill resistance switches on and off automatically. This is 

normal. The frequency depends on the chosen power level.

Meat

Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for 

an additional 10 minutes. This allows better distribution of the 

meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest 

for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern, 

then lay the roast in the dish with the rind at the bottom.

Products have been baked on different levels. 

Pastries on the upper tray are darker than those 

on the lower tray.

Always use the 3D 

:

 Hot air function when baking products on different levels. 

Although several baking trays may be placed in the oven at the same time, this 

does not mean that they will necessarily all be ready at the same time.

Baking moist cakes produces condensation.

Condensation may form when baking. Some of this moisture may evaporate via 

the door handle, and drops of condensation may form on the control panel or on 

the front of nearby kitchen units. The oven is physically designed with this in 

mind.

Meat

Weight

Accessories and 

cookware

Level

Heating

Temperature 

at °C, grill 

power

Time 

in minutes

Ox meat

Braised beef

1.0 kg

covered

2

%

200-220

100

1.5 kg

2

%

190-210

120

2.0 kg

2

%

180-200

140

Ox steak, medium rare

1.0 kg

uncovered

2

%

210-230

60

1.5 kg

2

%

200-220

80

Roast beef, medium rare

1.0 kg

uncovered

1

4

220-240

60

Beefsteak, 3 cm thick, medium 

rare

Wire shelf + univer-

sal tray

5+1

(

3

15

Veal

Roast veal

1.0 kg

uncovered

2

%

190-210

110

1.5 kg

2

%

180-200

130

2.0 kg

2

%

170-190

150

Leg of veal

1.5 kg

uncovered

2

%

210-230

140

Pork

Roast without bacon 

(for example nape)

1.0 kg

uncovered

1

4

190-210

120

1.5 kg

1

4

180-200

150

2.0 kg

1

4

170-190

170