NEFF B57CR22.0B Instruction Manual

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NEFF B57CR22.0B Instruction Manual Manual pdf 32 page image

en Tested for you in our cooking studio32Tips on roasting and braisingGrillingHere, you can find information on grilling poultry, meatand fish, as well as toast. You can find the ideal settingsfor certain dishes in the settings tables.Grilling with circo-roastingCirco-roasting is very well suited to the preparation ofwhole poultry and fish, in addition to meat, e.g. roastpork with crackling.PoultryFor duck or goose, pierce the skin on the underside ofthe wings. This allows the fat to run out.If using duck breast, score the skin. Do not turn duckbreasts.When you turn poultry, ensure that the breast side orthe skin side is underneath at first.Poultry will turn out particularly crispy and brown if youbaste it towards the end of the roasting time with butter,salted water or orange juice.MeatBaste lean meat with fat as required or cover it withstrips of bacon.Score the rind crosswise. If you turn the joint whencooking, ensure that the rind is underneath at first.When the joint is ready, turn off the oven and allow it torest for another 10 minutes in the cookingcompartment. This allows the meat juices to be betterdistributed. Wrap the joint in aluminium foil if necessary.The recommended resting time is not included in thecooking time indicated.FishFish cooked whole does not have to be turned. Placethe whole fish into the cooking compartment inswimming position with the dorsal fin facing upwards.Placing half a potato or a small oven-proof container inthe stomach cavity of the fish will provide stability.You can tell when the fish is cooked because the dorsalfin can be removed easily.Roasting on the wire rackOn the wire rack, poultry and meat will become verycrispy on all sides. Roasting on the wire rack is wellsuited for larger poultry or for multiple pieces at thesame time.Depending on the size and type of the meat, add up to^ litres of water to the universal pan. Any dripping fatand meat juices will be caught. You can prepare asauce using these meat juices. In addition, less smokeis generated, and the cooking compartment stayscleaner.Slide the universal pan into the oven at the indicatedshelf position with the wire rack attached. Ensure thatthe wire rack is correctly positioned on the universalpan. ~ "Accessories" on page 9Roasting in cookwareIt is more convenient to roast and braise meat incookware. You can take the joint out of the cookingcompartment more easily in the cookware, and preparethe sauce in the cookware itself.Only use cookware which is suitable for use in an oven.Check whether the cookware fits in the cookingcompartment.Glass cookware is most suitable. Place hot glasscookware onto a dry mat after cooking. If the surface isdamp or cold, the glass may crack.Add in a little liquid if the meat is lean. A covering ofapprox. ^ cm depth should be applied to the base ofany glass cookware.The quantity of liquid is dependent on the type of meat,the cookware material and also on whether or not a lidis used. If preparing poultry, meat or fish in anenamelled or dark metal roasting dish, it will need alittle more liquid than if cooked in glass cookware.The steam evaporates in the cookware when roasting.Carefully pour in more liquid if required.Shiny roasting dishes made from stainless steel oraluminium reflect heat like a mirror and are thereforenot particularly suitable. The meat cooks more slowlyand will not brown so much. Use a higher temperatureand/or a longer cooking time.Observe the manufacturer's instructions for yourroasting cookware.Uncovered cookwareUse a deep roasting tin/dish for roasting meat. Placethe tin/dish onto the wire rack. If you do not have anysuitable cookware, use the universal pan.The cooking compartment becomesvery dirty.Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achievethe 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 theroast is too dry.Check the shelf position and temperature. Select a lower temperature the next time and reduce the roastingtime 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 juicesare burnt.Next time, use a smaller roasting dish and add more liquid if necessary.The roast looks good but the juicesare 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.