NEFF B57CR22G0B, Инструкция по эксплуатации

Страница: 31 / 44

Tested for you in our cooking studio
en
31
Tips on roasting and braising
Gammon joint wire rack 2
‚
160-170 30+30
Poultry
Chicken, whole wire rack 2
‚
170-180 25+15
Chicken, portion (each 200-250 g)*** wire rack 2
‚
190-200 35-45
Duck wire rack 2
‚
180-190 25+20
Turkey, crown**** wire rack 2
‚
150-160 20+15
Turkey, thighs wire rack 2
‚
170-180 25+30
Turkey, whole, 4-8 kg***** wire rack 2
‚
150-160 12+12
Meat dishes
Meat loaf cookware, uncovered 2
‚
170-180 20+35
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered 2
‚
140* 100-120
Diced chicken (boned), 500 g meat cookware, covered 2
‚
140* 90-100
Braising steak cookware, covered 2
‚
140 65+60
Complete meal
With beef wire rack + wire rack 4+1
‚
160, then 200
(Yorkshire Pud-
ding)
calculation for meat
(see table above) + 15-
25 for Yorkshire Pud-
ding
With chicken wire rack + wire rack 4+1
‚
180 calculation for chicken
(see table above)
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Temperature in
°C
Time in min.
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.