NEFF B16P42.3AU, Instruction Manual

Page: 17 / 32

17
Roasting
In this section, you will find information on
■
roasting in general
■
roasting without a lid
■
roasting with a lid
■
roasting meat, poultry and fish (roasting table)
■
tips and tricks for roasting
:
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Do not use shelf height 2 when roasting with
3
CircoTherm®.
The air circulation would be impaired and this will have a
negative effect on your roast.
Open roasting
For open roasting, a roasting dish without a lid is used.
When you are roasting with
% Top/bottom heat, you should
turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
Deglaze the pan of the juices with hot water, stock, wine or
similar. Bring to the boil, thicken with cornflour, season and
pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with stepped wire rack
Place the stepped wire rack on the universal pan and slide
them in together at the same shelf height.
For fatty meat and poultry, add
X to ¼ litre water to the
universal pan, depending on the size and type of the joint.
While the meat is roasting, the liquid in the roasting dish will
evaporate. Pour in more hot water if required.
Roasting in the universal pan with roasting sheet
The roasting sheet reduces dirt in the cooking compartment.
Place the roasting sheet in the universal pan and slide them in
together at the same shelf height.
Dripping fat and meat juices are caught in the universal pan.
Roasting with a lid
This method is particularly suitable for pot roasts.
Place the joint in the roasting dish. Add water, wine, vinegar or
similar for the braising liquid. Place the lid on the dish, place
the dish on the wire rack and slide it into the cooking
compartment.
While the meat is roasting, the liquid in the roasting dish will
evaporate. Pour in more hot water if required.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat and on the roasting dish.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
3 CircoTherm® % Top/bottom heat
Roast Shelf posi-
tion
Tempera-
ture in °C
Roasting time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Meat loaf made with 500 g meat 1 170-180 60-70 2 200-210
Pork
Fillet, medium (400 g) 1 170-180 30-45 3 200-230
Roast with rind (1.5 kg) 1 160-170 120-150 2 200-220
Roast with rind (2.5 kg) 1 160-170 150-180 2 190-210
Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160-170 100-130 2 190-210
Joint, marbled, without rind, e.g. neck (2.5 kg) 1 160-170 120-150 2 180-200
Roast, lean (1 kg) 1 170-180 70-90 2 180-200
Roast, lean (2 kg) 1 170-180 80-100 2 180-200
Smoke-cured pork 1 160-170 70-80 2 190-210
Beef
Fillet, medium (1 kg) 1 180-190 45-65 2 200-220
Sirloin, medium (1.5 kg) 1 180-190 30-45 2 200-220
Pot roast (1.5 kg)** 1 170-180 120-150 2 200-220
* Preheat oven
** Roast pot roast with lid