Neff U15M52N3GB - Manual (Page 16)

16
Tips and tricks
Grilling
In this section, you will find information on
■
Grilling in general
■
Circo-roasting 4
■
Radiant grilling (Full-surface + and Centre-area grill ( )
■
The grilling table
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Notes
■
It is preferable to use the universal pan with wire insert for
grilling
■
Place the insert grid into the universal pan and slide the two
in together at the shelf position specified in the grilling table
■
Always place the food to be grilled in the centre of the wire
rack
■
If you are grilling more than one piece of meat, make sure
that they are the same sort of meat and that they are of
similar thickness and weight.
■
Use the wire rack for particularly large quantities. Insert the
wire rack at the shelf position indicated in the grilling table. To
prevent the oven from becoming dirty, insert the universal
pan one level lower.
Circo-roasting
The 4 Circo-roasting operating mode is particularly suitable for
poultry or meat (e.g. roast pork with crackling) that is to be
crispy.
Turn large items of food after approximately half to two-thirds of
the grilling time. For items of food with rind, place them on the
wire rack rind-side down for the first half of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the type of food you are cooking, the cooking
compartment may become very dirty when you cook food using
Circo-roasting. You should therefore clean the cooking
compartment after every use so that the dirt does not become
burnt on.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the grilling times specified.
Complete Meal
with beef
õ 3 1 + 3 160 30 + 25*
with chicken õ 3 1 + 3 180 20 + 25
Casseroles Oven Setting Level Temperature in °C Time, min. per 500 g
+ add. time
Diced meat (beef, pork, lamb, chicken) х 3 1 140 40 + 80
х $ 1 140* 40 + 80
Braising steak х 3 1 140 45 + 80
х $ 1 140* 45 + 80
Chicken pieces (boned) х 3 1 140 50 + 70
х % 2 140 50 + 70
* Preheat oven
Meal Oven Setting Level Temperature in °C Time, min. per 500 g
+ add. time
* + time for Yorkshire pudding
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.