NEFF B 15P42.0 GB, Инструкция по эксплуатации, Страница: 15 / 28

15
Tips and tricks
Grilling
In this section, you will find information on
■
Grilling in general
■
Circo-roasting 4
■
Radiant grilling (Full-surface + and Centre-area grill ( )
■
The grilling table
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There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Notes
■
Always use the stepped wire rack and the universal pan when
grilling.
■
Place the insert grid into the universal pan and slide the two
in together at the shelf position specified in the grilling table
■
Always place the food to be grilled in the centre of the
stepped wire rack
■
If you are grilling more than one piece of meat, make sure
that they are the same sort of meat and that they are of
similar thickness and weight.
Circo-roasting
The
4
Circo-roasting operating mode is particularly suitable for
poultry or meat (e.g. roast pork with crackling) that is to be
crispy.
Turn large items of food after approximately half to two-thirds of
the grilling time. For items of food with rind, place them on the
wire rack rind-side down for the first half of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the type of food you are cooking, the cooking
compartment may become very dirty when you cook food on
the wire rack using Circo-roasting. You should therefore clean
the cooking compartment after every use so that the dirt does
not become burnt on.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the grilling times specified.
Crown
3
1 160 25+20
Whole
3
1 150-160 25+25
Complete Meal
With beef
3
1+3 160 30+25*
Casseroles Type of
heating
Level Temperature in °C Time in minutes
(per 500 g)
+ additional time
Diced meat (beef, pork, lamb, chicken)
3
1 140 40+80
%
1 140* 40+80
Braising steak
3
1 140 45+80
%
1 140* 45+80
Chicken pieces (boned)
3
1 140 50+70
%
2 140 50+70
* Preheat oven
Meal Type of
heating
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.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.