Bedienungsanleitung Neff B25CR22N1 (Seite 31 von 44) (Englisch)

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Grilling

Here, you can find information on grilling poultry, meat

and fish, as well as toast. You can find the ideal settings

for certain dishes in the settings tables.

Grilling with circo-roasting

Circo-roasting is very well suited to the preparation of

whole poultry and fish, in addition to meat, e.g. roast

pork with crackling.

Poultry

For duck or goose, pierce the skin on the underside of

the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

Poultry will turn out particularly crispy and brown if you

baste it towards the end of the roasting time with butter,

salted water or orange juice.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

When the joint is ready, turn off the oven and allow it to

rest for another 10 minutes in the cooking

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended resting time is not included in the

cooking time indicated.

Fish

Fish cooked whole does not have to be turned. Place

the whole fish into the cooking compartment in

swimming position with the dorsal fin facing upwards.

Placing half a potato or a small oven-proof container in

the stomach cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting on the wire rack

On the wire rack, poultry and meat will become very

crispy on all sides. Roasting on the wire rack is well

suited for larger poultry or for multiple pieces at the

same time.

Depending on the size and type of the meat, add up to

^ litres of water to the universal pan. Any dripping fat

and meat juices will be caught. You can prepare a

sauce using these meat juices. In addition, less smoke

is generated, and the cooking compartment stays

cleaner.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack attached. Ensure that

the wire rack is correctly positioned on the universal

pan. ~ "Accessories" on page 9

Roasting in cookware

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

Only use cookware which is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

Glass cookware is most suitable. Place hot glass

cookware onto a dry mat after cooking. If the surface is

damp or cold, the glass may crack.

Add in a little liquid if the meat is lean. A covering of

approx. ^ cm depth should be applied to the base of

any glass cookware.

The quantity of liquid is dependent on the type of meat,

the cookware material and also on whether or not a lid

is used. If preparing poultry, meat or fish in an

enamelled or dark metal roasting dish, it will need a

little 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 or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The meat cooks more slowly

and will not brown so much. Use a higher temperature

and/or a longer cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

Use a deep roasting tin/dish for roasting meat. Place

the tin/dish onto the wire rack. If you do not have any

suitable cookware, use the universal pan.

Covered cookware

When cooking with covered cookware, the cooking

compartment remains considerably cleaner. Ensure that

the lid fits well and closes properly. Place the cookware

onto the wire rack.

The distance between the meat and the lid must be at

least 3 cm. The meat may rise.

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

If necessary, braise the meat first by searing it. Add

water, wine, vinegar or a similar liquid to the braising

liquid. A covering approx. 1-2 cm deep should be

applied to the base of the cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

Meat can also become crispy in a covered roasting

dish. To do so, use a roasting dish with a glass lid and

set a higher temperature.

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.

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