Siemens HC854 83 Series Instruction Manual

Downloaded from www.vandenborre.be25GameGame can be covered with bacon, which keeps the meat moresucculent, but means that it will not brown as much. To create amore delicate taste, you can marinate the game overnight in thefridge in buttermilk, wine or vinegar, before cooking.When cooking more than one haunch of hare, set the weight ofthe heaviest haunch.Rabbit can also be cooked pre-cut into portions. Set the totalweight.FishPrepare the fish, then add vinegar, lemon juice or white wineand salt as usual.For braised fish: Pour some liquid (e. g. wine or lemon juice)into the cookware, ½ cm deep.For baked fish: Turn the fish in flour and brush with meltedbutter.Whole fish turns out particularly well if it is placed in the dish ina swimming position In other words, the dorsal fin is pointingupwards. To ensure that the fish remains in position, place halfa potato or a small, ovenproof container into the stomachcavity.When cooking more than one fish, set the total weight.However, the fish must be roughly the same size or the sameweight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.StewYou can combine various types of meat and fresh vegetables.Cut the meat into bite-sized pieces. Use whole chickenportions.Add between the same and double the quantity of vegetablesto the meat. Example: For 0.5 kg of meat, add 0.5 kg to 1 kg offresh vegetables.If you wish the meat to brown, add it as the last ingredient tothe roasting dish on top of the vegetables. If you do not want itto brown so much, mix the meat in among the vegetables.When cooking a stew with meat, set the weight of the meat. Ifyou want the vegetables to be softer, set the total weight.Firm types of vegetables are suitable for making vegetablestew, such as carrots, green beans, white cabbage, celery andpotatoes. The smaller you cut the vegetables, the softer theywill become. So that the vegetables are not browned too much,cover them with liquid.Joint, fresh, marblede. g. neck, scrag endP11 0.5-3.0 A little Weight of meatKnuckle on the bone, fresh P12 0.5-2.5 Yes Weight of meatLambLeg, fresh, boned, well done P13 0.5-2.5 A little Weight of meatLeg, fresh, boned, medium P14 0.5-2.5 No Weight of meatLeg, fresh, on the bone, well done P15 0.5-2.5 A little Weight of meatLeg, frozen, boned, well-done P16* 0.5-2.0 A little Weight of meatLeg, frozen, on the bone, well done P17* 0.5-2.0 A little Weight of meatProgrammes ProgrammenumberWeight range in kg Add liquid Weight settingGame ProgrammenumberWeight range in kg Add liquid Weight settingJoint of venison, freshe. g. shoulder, breastP18 0.5-3.0 Yes Weight of meatBoned leg of roe venison, fresh P19 0.5-3.0 Yes Weight of meatHare haunch on the bone, fresh P20 0.3-0.6 Yes Weight of meatRabbit, fresh P21 0.5-3.0 Yes Weight of meatProgrammes ProgrammenumberWeight range in kg Add liquid Weight settingFishTrout, fresh, braise P22* 0.3-1.5 Yes Total weightTrout, fresh, bake P23* 0.3-1.5 No Total weightCod, fresh, braise P24* 0.5-2.0 Yes Total weightCod, fresh, bake P25* 0.5-2.0 No Total weightProgrammes ProgrammenumberWeight range in kg Add liquid Weight settingStewWith meate. g. beef stewP26 0.3-3.0 Yes Weight of meatWith vegetablese. g. vegetable stewP27 0.3-3.0 Yes Total weight