NEFF 4000 Pro User Manual

NEFF 4000 Pro User Manual Manual pdf 15 page image

15Roasting in the universal pan with insert gridPlace the wire insert in the universal pan with the lower areafacing downwards and slide them in together at the same shelfposition.For fatty meat and poultry, add X to ¼ litre water to theuniversal pan, depending on the size and type of the joint.BraisingFor braising, a roasting dish with a lid is used. Ensure that theroasting dish and lid fit together well and close properly.First, sear the meat if required.Add the meat, vegetables and liquid to the roasting dish inequal proportions and place the dish with the lid closed on thewire rack at shelf position 1.While the meat is braising, the liquid in the roasting dish willevaporate. Pour in more liquid if required.Tables for roasting and braisingThe details given in the table are guidelines and apply to foodplaced in a cold oven and for meat taken directly from therefrigerator.PoultryThe information in the tables applies to unstuffed poultry. Turnthe poultry after half of the cooking time.Lean meatCoat lean meat with fat or oil as required and cover it with stripsof bacon.Cooking time and temperatureThe cooking time and temperature depend on the size, height,type and quality of the food and the roasting dish.As a general rule: the larger the item, the lower the temperatureand the longer the roasting time.You should set the lower of the specified temperatures the firsttime. Lower temperatures will generally allow more evenbrowning.The values for cooking time apply to 0.5 - 2 kg of food. Forgreater weights, reduce the temperature and increase thecooking time. For multiple pieces, apply the cooking time forthe weight of the heaviest piece.Standing timeAt the end of the cooking time, switch the oven off and leavethe roast to stand for approximately 10 minutes in the cookingcompartment with the door closed. The recommended standingtime is not included in the cooking times specified.Meal Setting Level Temperature in ºC Time in minutes(per 500 g)Duck 3 1 180* 20 + 20% 2 190 - 200* 20 + 20BeefSlow roast joint 3 1 140* 40 + 40% 2 150* 40 + 40Top side / top rump 3 1 160* 30 + 25% 2 190* 30 + 25LambLeg 3 1 170* 30 + 25% 2 200* 30 + 25Shoulder (bone-in) 3 1 170* 25 + 20% 2 200* 25 + 20Shoulder (boned and rolled) 3 1 170* 30 + 25% 2 200* 30 + 25Rack of lamb 3 1 180* 25 + 25% 2 200* 25 + 25PorkRoast joint 3 1 180* 35 + 35% 2 180* 35 + 35Loin joint 3 1 180* 30 + 30% 2 180* 30 + 30Belly 3 1 160* 30 + 25% 2 190* 30 + 25GammonJoint 3 1 160* 30 + 30% 2 190* 30 + 30* Preheat oven* + time for Yorkshire pudding