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.
Summary of Contents for U14M62 0GB Series
Page 1: ...U14M62 0GB 9000540341 9000540341 en Instruction manual 2...
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