Bedienungsanleitung Neff B45CS24 N0 (Seite 36 von 48) (Englisch)

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en Tested for you in our cooking studio

Tips

■ 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.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

■ ƒ Top/bottom heating

■ ‡ Circo-roasting

■ „ Pizza setting

■ ˆ Grill, large area

Meat

Your appliance offers you many heating types for

preparing meat. You can find the ideal settings for many

dishes in the settings tables.

Roasting and braising

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 standing time is not included in the

cooking time specified.

Roasting on the wire rack

On the wire rack, meat will become very crispy on all

sides.

Pour up to ^ litres of water into the universal pan,

depending on the size and type of the meat. Dripping

fat and meat juices will be caught. You can make a

sauce using these juices. This will also result in less

smoke and ensure that 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 and braising 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 for roasting if the meat is lean. A

covering of approx. ^ cm depth should be applied to

the base of any glass cookware.

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

the cookware material and also on whether or not a lid

is used. If preparing meat in an enamelled or dark metal

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Chicken

Chicken, 1 kg Wire rack 2 ‡ 200-220 60-70

Chicken breast fillet, 150 g each (grilling) Wire rack 4 ˆ 275* 15-20

Small chicken portions, 250 g each Wire rack 3 ‡ 220-230 30-35

Chicken goujons, nuggets, frozen Universal pan 3 „ 190-210 20-25

Poulard, 1.5 kg Wire rack 2 ‡ 200-220 70-90

Duck and goose

Duck, 2 kg Wire rack 1 ‡ 180-200 90-110

Duck breast, 300 g each Wire rack 3 ‡ 230-250 17-20

Goose, 3 kg Wire rack 2 ‡ 160-180 120-150

Goose legs, 350 g each Wire rack 2 ‡ 210-230 40-50

Turkey

Small turkey, 2.5 kg Wire rack 2 ‡ 180-200 70-90

Turkey breast, boned, 1 kg Cookware, covered 2 ƒ 240-260 80-100

Turkey thigh, with bone, 1 kg Wire rack 2 ‡ 180-200 80-100

* Preheat for 5 mins

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