NEFF C67P70N3GB Instruction Manual page 32

Tips for roasting
Use a deep roasting dish for roasting meat and poultry.
Check that your ovenware fits in the cooking compartment. It
should not be too big.
Meat:
Cover approx. two thirds of the ovenware base with liquid. Add
a little more liquid for pot roasts. Turn pieces of meat halfway
through the cooking time. When the roast is ready, turn off the
oven and allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
Poultry:
Turn the pieces of meat after
elapsed.
Tips for grilling
Notes
Always keep the oven door closed when grilling and do not
■
preheat.
As far as possible, the pieces of food you are grilling should
■
be of equal thickness. Steaks should be at least 2 to 3 cm
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
Beef
Pot-roasted beef, approx.
1 kg
Pot-roasted beef,
approx. 1.5 kg
Pot-roasted beef,
approx. 2 kg
Fillet of beef, medium,
approx. 1 kg
Fillet of beef, medium,
approx. 1.5 kg
Sirloin, medium,
approx. 1 kg
Steaks, medium, 3 cm
thick
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a further
10 minutes.
Veal
Joint of veal, approx. 1 kg
Joint of veal, approx. 1.5 kg Ovenware with lid,
Joint of veal, approx. 2 kg
Knuckle of veal,
approx. 1.5 kg
Pork
Notes
Turn lean joints of pork and rindless joints halfway through
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the cooking time. Finally, allow to stand for approx. a further
10 minutes.
32
of the cooking time has
Z
Accessories Level
Ovenware with lid, 1
wire rack
Ovenware with lid, 1
wire rack
Ovenware with lid, 1
wire rack
Ovenware with lid, 1
wire rack
Ovenware with lid, 1
wire rack
Ovenware without lid, 1
wire rack
Universal pan + 1
Wire rack 3
Accessories
Ovenware with lid,
wire rack
wire rack
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
Use tongs to turn the pieces of food you are grilling. If you
■
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
■
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
The grill element switches off and on again automatically.
■
This is normal. The grill setting determines how frequently this
will happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
Turn pot-roasted beef after
■
Finally, allow to stand for approx. a further 10 minutes.
Turn fillet of beef and sirloin halfway through the cooking
■
time. Finally, allow to stand for approx. a further 10 minutes.
Turn steaks after
■
% Top/bottom heating
■
Full-surface grill
+
■
Type of Temperature in
heating °C, grill setting
190-210
%
180-200
%
170-190
%
180-200
%
200-220
%
240-260
%
3
+
Hot air
3
■
Circo-roasting
4
■
Level Type of Temperature
heating °C
1 210-220
3
1 200-210
3
1 190-200
3
1 190-200
4
Place the joint in the ovenware rind-side up. Cut into the rind.
■
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
and of the cooking time.
Y Z
of the cooking time.
Z
Microwave power Cooking time in min-
in watts utes
- 120-140
- 140-160
- 160-180
90 W 30-40
90 W 45-55
180 W 30-40
- 1st side: approx. 10-15
2nd side: approx. 5-10
Microwave power in
watts
90 W
90 W
90 W
-
Cooking time
in minutes
60-70
70-80
80-100
120-130