NEFF B15FS22 0 Series, Инструкция по эксплуатации, Страница: 44 / 64

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44
Recommended setting values
In the table, you can find the ideal heating type for the
kind of poultry you are cooking. The temperature and
cooking time depend on the amount, composition and
temperature of the food. Setting ranges are indicated
for this reason. Try using the lower values at first. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx.
^
to
Z
of the indicated
time.
Note:
Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Tips
■
For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to run out.
■
If using duck breast, score the skin. Do not turn duck
breasts.
■
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
■
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
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:
■
‚
CircoTherm
■
ƒ
Top/bottom heating
■
‡
Circo-roasting
■
„
Circotherm intensive
■
ˆ
Full-surface grill
■
‹
Steam cooking
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 2
‡
200-220 - 60-70
Chicken, 1 kg Wire rack 2
‡
190-210 2 50-60
Chicken breast fillet, 150 g each Wire rack 4
ˆ
275* - 15-20
Chicken breast fillet (steaming) Steam container 3
‹
100 - 15-25
Small chicken portions, 250 g each Wire rack 3
‡
220-230 - 30-35
Small chicken portions, 250 g each Wire rack 3
‡
200-220 2 30-45
Chicken goujons, nuggets, frozen Universal pan 3
„
190-210 - 20-25
Poulard, 1.5 kg Wire rack 2
‡
200-220 - 70-90
Poulard, 1.5 kg Wire rack 2
‡
180-200 2 65-75
Duck and goose
Duck, unstuffed, 2 kg Wire rack 1
‡
180-200 - 90-110
Duck, unstuffed, 2 kg Wire rack 2
‚
150-160 2 70-90
‡
180-190 - 30-40
Duck breast, 300 g each Wire rack 3
‡
230-250 - 25-30
Duck breast, 300 g each Wire rack 3
‡
220-240 2 25-30
Goose, 3 kg Wire rack 2
‡
160-180 - 120-150
Goose, 3 kg Wire rack 2
‚
130-140 2 110-120
‚
150-160 2 20-30
‡
170-180 - 30-40
Goose legs, 350 g each Wire rack 2
‡
210-230 - 40-50
Goose legs, 350 g each Wire rack 3
‡
190-200 2 45-55
* Preheat for 5 mins