Tips For Slow Cooking; Test Dishes; Baking - NEFF C67P70N3GB Instruction Manual

Slow cooking Level Type of
Poultry
Turkey breast 1
Skinless duck 1
breast
Beef
Beef joint (e.g. 1
rump)
Fillet of beef 1
Sirloin 1
Beef steaks, 3 cm 1
thick
Veal
Joint of veal (e.g. 1
veal olive)
Fillet of veal 1

Test dishes

The quality and function of microwave combination appliances
are tested by testing institutes using the following dishes.
Defrosting with the microwave
Dish Microwave power setting in watts, cooking
time in minutes
Meat 180 W, 5 mins + 90 W, 10-15 mins
Microwave cooking
Dish Microwave power setting in watts, cooking
time in minutes
Custard 360 W, 10 mins + 180 W, 20-25 mins
Sponge 600 W, 8-10 mins
Meat loaf 600 W, 20-25 mins
4 Circo-roasting
■
Combined microwave cooking
Dish Microwave power setting in
watts, cooking time in min-
utes
Potato gratin 600 W, 20-25 mins
Cake 180 W, 15-20 mins
Chicken* 360 W, 30-35 mins
* Slide the wire rack in at level 2 and the universal pan in at level 1.

Baking

Notes
The values in the table apply to food placed in a cold oven.
■
Apple pie: place the dark springform cake tins diagonally
■
alongside one another.
% Top/bottom heating
■
Hot air
3
■
Tempera- Cooking time
heating ture °C in minutes
80 240-270
/
80 110-140
/
80 270-300
/
80 150-180
/
80 180-220
/
80 70-100
/
80 180-220
/
80 80-100
/
Type of
heating
4
%
4
Slow cooking Level Type of
Pork
Joint of pork (e.g. 1
loin)
Pork fillet 1
Lamb
Lamb fillet 1

Tips for slow cooking

Slow-cooked meat is not
as hot as conventionally
roasted meat.
If you wish to keep slow-
cooked meat warm.
According to the standards EN 60705, IEC 60705/DIN 44547
and EN 60350 (2009)
Note
Place 22 cm Pyrex dish on the wire rack at level 1. After
approx. 10 minutes, remove the defrosted meat.
Note
Place Pyrex dish on the wire rack at level 1.
Place 22 cm Pyrex dish on the wire rack at level 1.
Place Pyrex dish on the wire rack at level 1.
% Top/bottom heating
■
Temperature °C Note
170-190 Place 22 cm Pyrex dish on the wire rack at
level 1.
180-200 Place 22 cm pyrex dish on the wire rack at
level 1.
200-220 Turn after 15 minutes.
Hot air plus
2
■
Tempera- Cooking time
heating ture °C in minutes
80 180-210
/
80 140-170
/
80 40-70
/
So that the roasted meat does not
cool too fast, warm the plates and
serve the gravy very hot.
After slow cooking, turn the temper-
ature down to 70 °C. Small pieces
of meat can be kept warm for up to
45 minutes, larger pieces for up to
2 hours.
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