NEFF B46E74.3GB, Instruction Manual

Page: 17 / 32

17
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
The values for cooking time apply to 0.5 - 2 kg of food. For
greater weights, reduce the temperature and increase the
cooking time. For multiple pieces, apply the cooking time for
the weight of the heaviest piece.
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Meal Setting Level Temperature in °C Time, min. per 500 g
+ add. time
Duck
3
1 180* 20 + 20
%
2 190 - 200* 20 + 20
Beef
Slow roast joint
3
1 140* 40 + 40
%
2 150* 40 + 40
Top side / top rump
3
1 160* 30 + 25
%
2 190* 30 + 25
Lamb
Leg
3
1 170* 30 + 25
%
2 200* 30 + 25
Shoulder (bone-in)
3
1 170* 25 + 20
%
2 200* 25 + 20
Shoulder (boned and rolled)
3
1 170* 30 + 25
%
2 200* 30 + 25
Rack of lamb
3
1 180* 25 + 25
%
2 200* 25 + 25
Pork
Roast joint
3
1 180* 35 + 35
%
2 180* 35 + 35
Loin joint
3
1 180* 30 + 30
%
2 180* 30 + 30
Belly
3
1 160* 30 + 25
%
2 190* 30 + 25
Gammon
Joint
3
1 160* 30 + 30
%
2 180* 30 + 30
Chicken
Whole chicken
3
1 170 - 180* 20 + 25
%
2 190 - 200* 20 + 25
Portion (boned)
3
1 190* 20 + 25
%
2 200 - 210* 20 + 25
Quarter
3
1 190* 20 + 25
%
2 200 - 210* 20 + 25
Turkey
Drumstick
3
1 180* 20 + 20
Crown
3
1 160* 25 + 20
Whole 3 ­ 4 kg
3
1 160 - 170 15 + 10
4.5 ­ 8 kg
3
1 150 - 160 13 + 10
8.5 ­ 12 kg
3
1 140 - 150 12 + 10
* Preheat oven
** + time for Yorkshire pudding