NEFF U15E42.3AU Instruction Manual

NEFF U15E42.3AU Instruction Manual Manual pdf 16 page image

16Roasting and braisingIn this section, you will find information on■ Roasting■ Braising■ Tables for roasting and braising■ Tips and tricks: There is a risk of injury if you use roasting dishes thatare not heat-resistant!Only use roasting dishes that are marked as being suitable foruse in the oven.Do not use shelf height 2 when roasting with 3 CircoTherm®.The air circulation would be impaired and this will have anegative effect on your roast.RoastingRoasting dish without a lid is used for roasting.While the meat is roasting, the liquid in the roasting dish willevaporate. If necessary, carefully add more hot liquid.When you are roasting using % Top/bottom heat, turn the roastapproximately half to two thirds of the way through the roastingtime.Roasting in the universal panJuices escape from the roasting meat and are collected in theuniversal pan. You can use these juices as the basis for a tastygravy.Deglaze the pan of the juices with hot water, stock, wine orsimilar. Bring to the boil, thicken with cornflour, season andpass through a sieve if necessary.You can also cook side dishes (e.g. vegetables) at the sametime as roasting meat in the universal pan.For smaller joints, you can use a smaller roasting dish insteadof the universal pan. Place this directly on the wire rack.Roasting 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 cake is too moist in the centre Set a slightly lower temperature.Note: Higher temperatures may not mean shorter baking times (cooked on the outside,but not on the inside).Select a longer baking time and allow the cake mixture to prove for longer.Add less liquid to the mixture.The cake collapses when you take it out ofthe ovenUse less liquid for the mixture.Set a longer baking time or a slightly lower temperature.The specified baking time is not correct For small items, check the quantity on the baking tray. Small items must not be touch-ing each other.Frozen products are not browned evenlyafter bakingCheck whether the frozen product is unevenly pre-browned before baking. This unevenbrowning will remain after the baking time.Several cakes on one level are unevenlybrownedCheck the position of the baking tins on the wire rack.Frozen products are not browned, notcrispy or the specified times are not cor-rectRemove ice from frozen products before baking. Do not use frozen products that areheavily frostedSaving energy Only preheat the appliance when it is specified in the baking table that you should doso.Use dark baking tins as these absorb the heat better.Make use of the residual heat with longer baking times and switch the oven off5 10 minutes before the end of the baking time.