NEFF B47VR32.0B, Инструкция по эксплуатации

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en
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36
Steam- assisted roasting and braising
Certain dishes become crispier if cooked using steam,
and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
The joints do not have to be turned.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings 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 and meat are
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 and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
^
to
Z
of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■
‚
CircoTherm hot air
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in mins.
Beef
Slow roast joint wire rack 2
‚
130-140* - 40+40
Slow roast joint, 1,5 kg wire rack 2
‚
130-140 1 50-60
- 40-50
Top side / Top rump wire rack 2
‚
160-170* - 30+25
Top side / Top rump 1,5 kg wire rack 2
‚
170-180 1 100-120
Lamb
Leg (bone-in) wire rack 2
‚
160-170* - 30+25
Leg (bone-in), 1,5 kg wire rack 2
‚
180-190 1 80-90
Shoulder (bone-in) wire rack 2
‚
160-170* - 25+20
Shoulder (boned and rolled) wire rack 2
‚
170-180* - 25+25
Rack of lamb wire rack 2
‚
180-190* - 25+25
Rack of lamb (each 700 g) wire rack 2
‚
200 - 20
170-180 1 25-30
Pork
Roast joint wire rack 2
‚
180-190* - 35+35
Roast joint, 1,5 kg wire rack 2
‚
120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 2
‚
170-180* - 30+30
Loin joint, 1 kg wire rack 2
‚
180-190 - 25-30
170-180 1 70-80
Belly wire rack 2
‚
160-170* - 30+25
Gammon joint wire rack 2
‚
160-170* - 30+30
Gammon joint, 1,5 kg wire rack 2
‚
170-180 2 100-120
* Preheat