17
Tips and tricks
Shoulder (boned and rolled)
3
1
170*
30 + 25
%
2
200*
30 + 25
Rack of lamb
3
1
180*
25 + 25
%
2
200*
25 + 25
Pork
Roast joint
3
1
180*
35 + 35
%
2
180*
35 + 35
Loin joint
3
1
180*
30 + 30
%
2
180*
30 + 30
Belly
3
1
160*
30 + 25
%
2
190*
30 + 25
Gammon
Joint
3
1
160*
30 + 30
%
2
180*
30 + 30
Chicken
Whole chicken
3
1
170 - 180*
20 + 25
%
2
190 - 200*
20 + 25
Portion (boned)
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Quarter
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Turkey
Drumstick
3
1
180*
20 + 20
Crown
3
1
160*
25 + 20
Whole
3
4 kg
3
1
160 - 170
15 + 10
4.5
8 kg
3
1
150 - 160
13 + 10
8.5
12 kg
3
1
140 - 150
12 + 10
Complete Meal
with beef
3
1 + 3
160*
30 + 25**
Casseroles
Setting
Level
Temperature in °C Time, min. per 500 g
+ add. 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
Setting
Level
Temperature in °C
Time, min. per 500 g
+ add. time
* Preheat oven
** + 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.
Содержание B15E44.3AU
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