Bedienungsanleitung Neff B57CR22N0 (Seite 36 von 52) (Englisch)

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en Tested for you in our cooking studio

Use tongs to turn the pieces of food you are grilling. If

you pierce the meat with a fork, the juices will run out

and it will become dry.

Notes

■ The grill element switches itself on and off

continuously; this is normal. The set temperature

determines how frequently this occurs.

■ Smoke may be produced when grilling.

Recommended setting values

In the table, you can find the ideal heating type for the

kind of poultry you are cooking. The temperature and

cooking time depend on the amount, composition and

temperature of the food. Setting ranges are indicated

for this reason. Try using the lower values at first. You

can increase the temperature next time if necessary.

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry is placed into a

cold cooking compartment. By doing so, you can make

energy savings of up to 20 per cent. If you preheat the

oven, the indicated cooking times will be reduced by

several minutes.

In the table, you can find specifications for poultry with

default values for the weight. If you wish to cook heavier

poultry, use the lower temperature in every case. If

cooking multiple pieces, use the weight of the heaviest

piece as a reference for determining the cooking time.

The individual pieces should be approximately equal in

size.

A general rule: the larger the poultry is, the lower the

cooking temperature and the longer the cooking time.

Turn the poultry after approx. ^ to Z of the indicated

time.

Note: Only use greaseproof paper that is suitable for

the selected temperature. Always cut greaseproof

paper to size.

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

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 & 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 bones, 1 kg Wire rack 2 ‡ 180-200 80-100

* Preheat

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