Neff C47C62N3GB - Manual (Page 32)

32
Miscellaneous
Roasting tips
Fish
Cooking meat at a low temperature
Low-temperature cooking is the ideal cooking method for all
tender pieces of meat which are to be cooked medium rare or
à point. The meat remains very juicy and turns out as soft as
butter.
Slide the baking tray into the combination steam oven and
preheat with the Low-temperature cooking mode.
Sear the meat on the hob on all sides.
Place in the preheated steam oven and continue to cook gently.
When cooked, arrange on preheated plates and serve with a
hot sauce or gravy.
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Meat loaf made from
0.5 kg minced
meat
Baking tray 2 CircoSteam® 140 - 150 45 ­ 60
Saddle of venison on
the bone*
0.6 - 0.8 kg Wire rack + baking tray 2 CircoSteam® 150 - 170 15 - 30
Boned leg of lamb 1.5 kg Wire rack + baking tray 2 CircoSteam® 170 ­ 180 60 ­ 80
Saddle of lamb on the
bone*
1.5 kg Wire rack + baking tray 2 CircoSteam® 160 ­ 170 15 ­ 25
Rabbit portions 1.5 kg Wire rack + baking tray 2 CircoSteam® 150 ­ 160 40 ­ 60
Wiener sausages - Perforated +
Baking tray
3
1
Steam cooking 80 - 85 12 - 18
Bavarian veal sau-
sages
- Perforated +
Baking tray
3
1
Steam cooking 80 - 85 15 - 20
* Sear first
Using the roasting set Using the roasting set will give optimum results and the cooking compartment will stay
as clean as possible. You can purchase the roasting set as an accessory from specialist
retailers (see section: Accessories)
When is the roast ready? Use a meat thermometer (available from specialist retailers) or carry out the "spoon test":
press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the outside is
burnt in places.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, choose a smaller roasting dish or add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, choose a larger roasting dish or add less liquid.
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Sea bream, whole per 0.3 kg Perforated +
Baking tray
3
1
Steam cooking 80 ­ 90 15 ­ 25
Sea bream fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 80 ­ 90 10 - 20
Fish terrine Bain marie 1.5 l Wire rack 2 Steam cooking 70 ­ 80 40 - 80
Trout, whole per 0.2 kg Perforated +
Baking tray
3
1
Steam cooking 80 ­ 90 12 - 15
Cod fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 80 ­ 90 10 - 14
Salmon fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 100 8 - 10
Mussels 1.5 kg Baking tray 2 Steam cooking 100 10 - 15
Ocean perch fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 80 ­ 90 10 - 20
Sole rolls, stuffed - Perforated +
Baking tray
3
1
Steam cooking 80 ­ 90 10 - 20