NEFF U14M62 0GB Series, Instruction Manual

Page: 13 / 24

13
Tips and tricks
Shoulder (boned and rolled)
õ 3
1 170 30 + 25
õ %
2 200 30 + 25
Rack of lamb
õ 3
1 180 25 + 25
õ %
2 200 25 + 25
Pork
Roasting point
õ 3
1 180 35 + 35
õ %
2 180 35 + 35
Loin joint
õ 3
1 180 30 + 30
õ %
2 180 30 + 30
Belly
õ 3
1 160 30 + 25
õ %
2 190 30 + 25
Gammon
Joint
õ 3
1 160 30 + 30
õ %
2 190 30 + 30
Chicken
Whole chicken
õ 3
1 170 ­ 180 20 + 25
õ %
2 190 ­ 200 20 + 25
Portion (boned)
õ 3
1 190 20 + 25
õ %
2 200 ­ 210 20 + 25
Quarter
õ 3
1 190 20 + 25
õ %
2 200 ­ 210 20 + 25
Duck
õ 3
1 180 20 + 20
õ %
2 190 ­ 200 20 + 20
Turkey
Drumstick
õ 3
1 180 20 + 20
Crown
õ 3
1 160 25 + 20
Whole
õ 3
1 150 ­ 160 25 + 25
Complete Meal
with beef
õ 3
1 + 3 160 30 ­ +25*
with chicken
õ 3
1 + 3 180 20 + 25
Casseroles Oven Setting Level Temperature in C° Time in minutes (per 500 g)
Diced meat (beef, pork, lamb, chicken)
õ 3
1 140 40 + 80
õ $
1 140* 40 + 80
Braising steak
õ 3
1 140 45 + 80
õ $
1 140* 45 + 80
Chicken pieces (boned)
õ 3
1 140 50 + 70
õ %
2 140 50 + 70
* Preheat oven
Meal Oven Setting Level Temperature in °C Time in minutes (per 500 g)
* + time for Yorkshire pudding
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.