Bedienungsanleitung Neff E14M22B3 (Seite 12 von 24) (Englisch)

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Roasting

In this section, you will find information on

■ roasting in general

■ roasting without a lid

■ roasting with a lid

■ roasting meat, poultry and fish (roasting table)

■ tips and tricks for roasting

: There is a risk of injury if you use roasting dishes that

are not heat-resistant!

Only use roasting dishes that are marked as being suitable for

use in the oven.

Do not use shelf height 2 when roasting with

3 CircoTherm®.

The air circulation would be impaired and this will have a

negative effect on your roast.

Open roasting

For open roasting, a roasting dish without a lid is used.

While the meat is roasting, the liquid in the roasting dish will

evaporate. Carefully pour in more hot liquid if required.

When you are roasting with

% Top/bottom heat, turn the roast

approximately half to two thirds of the way through the roasting

time.

Roasting in the universal pan

Juices escape from the roasting meat and are collected in the

universal pan. You can use these juices as the basis for a tasty

gravy.

Deglaze the pan of the juices with hot water, stock, wine or

similar. Bring to the boil, thicken with cornflour, season and

pass through a sieve if necessary.

You can also cook side dishes (e.g. vegetables) at the same

time as roasting meat in the universal pan.

For smaller joints, you can use a smaller roasting dish instead

of the universal pan. Place this directly on the wire rack.

Roasting in the universal pan with wire insert

Place the wire insert in the universal pan with the lower area

facing downwards and slide them in together at the same shelf

position.

For fatty meat and poultry, add

X to ¼ litre of water to the

universal pan, depending on the size and type of the joint.

Roasting in the universal pan with roasting sheet

The roasting sheet reduces dirt in the cooking compartment.

Place the roasting sheet in the universal pan and slide them in

together at the same shelf height.

Dripping fat and meat juices are caught in the universal pan.

Closed roasting

Roasting dishes with lids are used for this kind of roasting. This

method is particularly suitable for pot roasts.

Place the joint in the roasting dish. Add water, wine, vinegar or

a similar liquid for the braising liquid. Place the lid on the dish,

place the dish on the wire rack and slide it into the cooking

compartment.

Roasting table

The roasting time and temperature depend on the size, height,

type and quality of the item.

As a general rule: the larger the item, the lower the temperature

and the longer the roasting time.

Coat lean meat with fat or oil as required and cover it with strips

of bacon.

The information in the table is a guideline, and relates to items

cooked without a lid. The values may vary depending on the

type and quantity of the meat and on the roasting dish.

You should set the lower of the specified temperatures the first

time. Lower temperatures will generally allow more even

browning.

At the end of the roasting time, switch the oven off and leave

the roast to rest for approximately 10 minutes in the cooking

compartment with the door closed. The recommended rest time

is not included in the given roasting times.

The information in the table is for food placed in a cold oven

and for meat/fish taken directly from the refrigerator.

Frozen products are not browned evenly

after baking

Check whether the frozen product is unevenly browned before baking. This uneven

browning will remain after the baking time.

Frozen products are not browned, not

crispy or the specified time is not correct

Remove ice from frozen products before baking. Do not use frozen products that are

heavily frosted

Saving energy Only preheat the appliance when it is specified in the baking table that you should do

so.

Use dark baking tins as these absorb the heat better.

Make use of the residual heat with longer baking times and switch the oven off

5  10 minutes before the end of the baking time.

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