NEFF B57CS26 0B Series, Instruction Manual

Page: 37 / 52

Tested for you in our cooking studio en
37
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
^
to
Z
of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Cooking time calculation (e. g. 20 + 35):
Please calculate the cooking time with 20 minutes per
500 g meat + 35 minutes additional time. For 1,5 kg
the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10 - 15):
The food is done within the stated minutes.
Type of heating used:
■
‚
CircoTherm
Dish Accessories/cookware Shelf po-
sition Type of
heating Temperature in
°C Time in min.
Beef
Slow roasting joint wire rack 2
‚
140-150 35+40
Top side / Top rump wire rack 2
‚
160-170 30+25
Lamb
Leg (bone-in) wire rack 2
‚
160-170 25+25
Shoulder (bone-in) wire rack 2
‚
160-170 25+20
Shoulder (boned and rolled) wire rack 2
‚
170-180 25+25
Rack of lamb** wire rack 2
‚
180-190* 15+25
Pork
Roasting joint wire rack 2
‚
180-190 30+35
Loin joint wire rack 2
‚
180-190 35+35
Belly wire rack 2
‚
170-180 30+25
Gammon joint wire rack 2
‚
160-170 30+30
Poultry
Chicken, whole wire rack 2
‚
170-180 25+15
Chicken, portion (each 200-250 g)*** wire rack 2
‚
190-200 35-45
Duck wire rack 2
‚
180-190 25+20
Turkey, crown**** wire rack 2
‚
150-160 20+15
Turkey, thighs wire rack 2
‚
170-180 25+30
Turkey, whole, 4-8 kg***** wire rack 2
‚
150-160 12+12
Meat dishes
Meat loaf cookware, uncovered 2
‚
170-180 20+35
Casserole
Diced meat (beef, pork, lamb), 500 g
meat cookware, covered 2
‚
140* 100-120
Diced chicken (boned), 500 g meat cookware, covered 2
‚
140* 90-100
Braising steak cookware, covered 2
‚
140 65+60
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour