NEFF F 3460, Инструкция по эксплуатации

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Uses the combination of grill and fan .
In this type of cooking, the heat gradually penetrates
the food although the surface is directly exposed
to the grill. Suitable for: thicker cuts of meat; game
birds.
Meat to be cooked in the oven should weigh at least
1 kg. Very tender red meat to be cooked rare (roast
beef, fillet, etc.), or which should be well cooked on
the outside and preserve all its juices on the inside
require cooking on high temperatures for a short
time
(200-250°C). White meat, game birds and fish
should be cooked at low temperatures (150-175°C).
The ingredients for the sauce should only be placed
in the baking tin if the cooking time is short.
Otherwise, they should not be added until the last
half hour of cooking. Meat can be placed on an
ovenproof plate or directly on the rack bars, below
which the drip pan should be placed to collect the
juice. Press the meat with a spoon to check if it is
done. If it is firm, it is cooked.
At the end of the cooking, wait at least
15 minutes
before cutting the meat so as not to lose the juices.
Before serving, plates can be warmed in the oven at
minimum temperature.
Beaten mixtures must stick to the spoon because
excessively fluid mixtures would prolong the cooking
time. Sweet dishes require moderate temperatures
(generally between
150-200°C ) and require preheat-
ing ( approximately 10 minutes ). The oven door
must not be opened until at least 3/4 of the way
through the cooking time.
Cooking times vary according to the nature, homo-
geneity and volume of the food. We recommend
monitoring your first attempts at cooking and check-
ing the results, as similar results are obtained by
cooking the same dishes in the same conditions.
The following tables provide guidelines.
Cooking meat and fish
Baking
Recommended cooking
tables
Cooking with the hot air
grill (main oven)