NEFF C17MR02.0B, Instruction Manual

Page: 34 / 48

en
Tested for you in our cooking studio
34
Roasting in combination with a microwave
Certain foodstuffs can be prepared in combination with
a microwave. The cooking time is considerably reduced
by doing so.
As opposed to conventional operation, the cooking time
is based on the total weight when roasting in
combination with a microwave.
Tip:
If you have quantities other than those indicated in
the settings tables, the following basic rule applies:
double the quantity equates to roughly double the
cooking time.
Always use heat-resistant cookware that is suitable for
use in microwaves. Roasting dishes made from metal
or Römertopf dishes are only suitable for roasting
without using the microwave. Observe the notes on
cookware suitable for microwaves.
~
"Microwave"
on page 17
Caution!
If you use an oven bag, do not seal it shut with metal
clips. Use kitchen string. Do not use metal skewers for
roulades. Sparks may form as a result.
Grilling flat pieces
Flat pieces of poultry, meat and fish, such as steaks,
drumsticks and burgers, can be prepared well using the
"Grill" heating type. Excellent results are also achieved
when grilling toast.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Slide the wire rack in at the indicated shelf position with
the imprint "Microwave" facing the appliance door and
the outer rail facing downwards. In addition, slide the
universal pan in at the shelf position underneath with
the slanted edge facing the appliance door. Any
dripping fat will be caught.
Note:
In the case of very fatty grilled food, do not slide
the universal pan in directly underneath the wire rack,
but rather at shelf position 1.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the food until after it has been grilled.
Salt draws water from the meat.
Notes
■
The grill element switches itself on and off
continuously; this is normal. The set temperature
determines how frequently this occurs.
■
Smoke may be produced when grilling.
Recommended setting values
In the table, you can find the ideal heating type for your
poultry, meat and fish, in addition to toast. Temperature
and cooking time depend on the quantity, composition
and temperature of the food. Settings ranges are
indicated for this reason. Try using the lower values at
first. You can use a higher setting next time if
necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat and fish
are placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat
and fish with default values for the weight. If you wish to
prepare heavier poultry, meat or fish, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry, meat or fish is, the
lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat and fish 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.
Types of heating used:
■
‡
Circo-roasting
■
ˆ
Grill, large area
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW power
in watts
Cooking time in
mins.
Beef
Steaks, height 2-3 cm wire rack 3
ˆ
290 - 1st side 8-10
2nd side 5-7
Burger, height 1-2 cm wire rack 3
ˆ
290* - 1st side 6-8
2nd side 4-6
Slow roast joint wire rack 2
‡
180-200 - 30+30
* Preheat
**Preheat 3 minutes