Roasting and braising, Roasting, Roasting in the universal pan – Neff B14P42N3GB User Manual

Page 16: Roasting in the universal pan with roasting sheet, Braising, Tables for roasting and braising

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16

Roasting and braising

In this section, you will find information on

Roasting

Braising

Tables for roasting and braising

Tips and tricks

:

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.

Roasting

Roasting dish without a lid is used for roasting.
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 stepped wire rack
Place the stepped wire rack on the universal pan and slide

them in together at the same shelf position.
For fatty meat and poultry, add

X

to ¼ litre water to the

universal pan, depending on the size and type of the joint.
While the meat is roasting, the liquid in the roasting dish will

evaporate. Pour in more hot water if required.

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

Braising

For braising, a roasting dish with a lid is used. Ensure that the

roasting dish and lid fit together well and close properly.
First, sear the meat if required.
Add the meat, vegetables and liquid to the roasting dish in

equal proportions and place the dish with the lid closed on the

wire rack at shelf position 1.
While the meat is braising, the liquid in the roasting dish will

evaporate. Pour in more liquid if required.

Tables for roasting and braising

The details given in the table are guidelines and apply to food

placed in a cold oven and for meat taken directly from the

refrigerator.
Poultry

The information in the tables applies to unstuffed poultry. Turn

the poultry after half of the cooking time.
Lean meat

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

of bacon.
Cooking time and temperature

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

type and quality of the food and the roasting dish.
As a general rule: the larger the item, the lower the temperature

and the longer the roasting time.
You should set the lower of the specified temperatures the first

time. Lower temperatures will generally allow more even

browning.
The values for cooking time apply to 0.5 - 2 kg of food. For

greater weights, reduce the temperature and increase the

cooking time. For multiple pieces, apply the cooking time for

the weight of the heaviest piece.
Standing time

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

the roast to stand for approximately 10 minutes in the cooking

compartment with the door closed. The recommended standing

time is not included in the cooking times specified.

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.

Meal

Type of

heating

Level

Temperature in °C

Time in minutes

(per 500 g)

Beef
Slow roast joint

3

1

140

40+40

%

2

150

40+40

Top side / top rump

3

1

160

30+25

%

2

160

30+25

Lamb
*+ time for yorkshire pudding

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