Bedienungsanleitung Neff B58VT68 (Seite 45 von 60) (Englisch)

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Grilling flat pieces

Flat pieces of poultry, meat and fish, such as steaks,

drumsticks and burgers, can be prepared well using the

"Grill" heating type. Excellent results are also achieved

when grilling toast.

Grilling

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack attached. Dripping fat

will be collected. Ensure that the wire rack is positioned

correctly on the universal pan. ~ "Accessories"

on page 12

Note: . When grilling very fatty items, do not slide the

universal pan in directly under the wire rack, but rather

at level 2.

When grilling, try wherever possible to use pieces of

food which are of a similar thickness and weight. This

will allow them to brown evenly and remain succulent

and juicy. Place the food to be grilled directly onto the

wire rack.

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.

Do not add salt to the meat until after it has been

grilled. Salt draws water from the meat.

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.

Meat thermometer

You can cook accurately using a meat thermometer.

Read important notes on using the meat thermometer in

the corresponding chapter. There, you can find notes

on inserting the meat thermometer, the possible heating

types and additional information. ~ "Meat

thermometer" on page 24

Recommended setting values

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

poultry, meat and fish, in addition to toast. Temperature

and cooking time depend on the quantity, composition

and temperature of the food. Settings ranges are

indicated for this reason. Try using the lower values at

first. You can use a higher setting next time if

necessary.

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry, meat and fish

are placed into a cold cooking compartment.

In the table, you can find specifications for poultry, meat

and fish with default values for the weight. If you wish to

prepare heavier poultry, meat or fish, use the lower

temperature in every case. If roasting several joints, use

the weight of the heaviest piece as a basis for

determining the cooking time. The individual pieces

should be approximately equal in size.

A general rule: the larger the poultry, meat or fish is, the

lower the cooking temperature and the longer the

cooking time.

Turn the poultry, meat and fish after approx.^ to Z of

the indicated time.

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:

■ ‡ Circo-roasting

■ ˆ Grill, large area

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Steam in-

tensity

Cooking time

in mins.

Beef

Steaks, height 2-3 cm** wire rack 4 ˆ 290 - 1st side 10-12

2nd side 3-5

Burger, height 1-2 cm wire rack 4 ˆ 290* - 1st side 6-8

2nd side 4-6

Slow roast joint wire rack 2 ‡ 180-200 - 30+30

Top side / Top rump wire rack 2 ‡ 150-160 - 30+30

Lamb

Steaks, height 2-3 cm wire rack 4 ˆ 290* - 1st side 8-10

2nd side 4-6

Chops, height 2-3 cm wire rack 4 ˆ 290 - 1st side 7-9

2nd side 7-9

Leg (bone-in) wire rack 2 ‡ 160-180 - 30+30

* Preheat

** Do not preheat

*** Preheat 3 minutes

**** Preheat 3 minutes, turn over several times

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