Radiant Grilling - NEFF B45E54 0 Series Instruction Manual

Grilled food
Sirloin, medium (1.5 kg)
Leg of lamb, boned, medium
Pork
Joint of pork with rind
Pork knuckle
Poultry (unstuffed)
Chicken halves (1 or 2 halves)
Chicken, whole (1 or 2 chickens)
Duck, whole (2 - 3 kg)
Duck breast
Goose, whole (3 ­ 4 kg)
Goose breast
Goose leg

Radiant grilling

For grilling large quantities of flat items, use the
grill (Fig. A).
For grilling small quantities of flat items, use the
grill. Place the food to be grilled in the centre of the wire rack
(Fig. B). You will save energy by using the centre-area grill.
$
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
You can influence the grilling result by changing the type or
position of the wire rack.
Grilled food
Toast with topping
Vegetables
Sausages
Pork
Fillet steaks, medium-sized
(3 cm thick)
Steak, well-done (2 cm thick)
Beef
Fillet steaks (3 - 4 cm thick)
Tournedos
Lamb
Fillets
Chops
Poultry
Chicken drumsticks
Small chicken portions
16
+ Full-surface
Centre-area
(
%
Shelf Tempera-
height ture in °C
3 220
4
‚Ÿ£
4 250
4
‚Ÿ£
4
‚Ÿ£
4
‚Ÿ£
4
‚Ÿ£
4
‚Ÿ£
4
‚Ÿ£
3 250
3 250
Shelf height Temperature in °C
2
2
2
2
2
2
2
3
1
2
2
Wire rack posi- Use
tion
Place the stepped wire rack in the universal
pan with the step pointing downwards: suita-
ble for items that should be well-done
Place the stepped wire rack in the universal
pan with the step pointing upwards: suitable
for items that should be rare to medium
Note: Always use the universal pan in the standard position
(not the other way up).
Full-surface grill table
The information in the table contains only guide values. The
values may vary depending on the type and amount of food to
be grilled. They are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Grilling time Notes
in minutes
10 - 15 The shelf height should be adapted to the height of
the topping
15 - 20
10 - 14 Prick skins
12 - 15 The cooking result can be influenced by the position
of the wire rack
15 - 20
15 - 20 The grilling time can be increased or shortened
depending on how well-done the meat should be
12 - 15
8 - 12 The grilling time can be increased or shortened
depending on how well-done the meat should be
10 - 15
25 - 30 Piercing the skin will prevent blisters from forming dur-
ing grilling
25 - 30
Grilling time in minutes
220 - 240
170 - 190 120 - 150
170 - 190 140 - 160
180 - 200 120 - 150
210 - 230
200 - 220
180 - 200
230 - 250
150 - 170 130 - 160
160 - 180
180 - 200
+
40 - 50
40 - 50
60 - 80
90 - 120
30 - 45
80 - 100
50 - 80