User manual NEFF B12M32N0EU

[. . . ] We would like to thank you for your confidence in us and we hope that you will have many years of enjoyment and cooking pleasure with your new appliance. To be able to take full advantage of all the technical features of your cooker, please read these instructions for use. The detailed table of contents will guide you quickly to all the important information: H You will be informed of important safety information. H You will then be familiarised with the individual parts of your new oven. [. . . ] Note: For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. 21 Roasting in the universal pan with stepped wire rack Place the stepped wire rack on the universal pan and slide them in together at the same shelf height. For fatty meat and poultry, add X to ¼ litre of water to the universal pan, depending on the size and type of the joint. While the meat is roasting, the liquid in the roasting dish will evaporate. Pour in more hot water if required. Roasting in the universal pan with roasting sheet The baking tray reduces dirt in the cooking compartment. Place the baking tray in the universal pan and slide them in together at the same shelf height. Dripping fat and meat juices are caught in the universal pan. Roasting with a lid This method is particularly suitable for pot roasts. Place the joint in the roasting dish, add water, wine, vinegar or similar for the braising liquid, place the lid on the dish and slide the roasting dish into the cooking compartment on the wire rack. While the meat is roasting, the liquid in the roasting dish will evaporate. Pour in more hot water if required. Roasting table The roasting time and temperature depend on the size, height, type and quality of the joint. In general, the larger the joint, the lower the temperature and the longer the roasting time. Coat lean meat with fat or oil as required and cover it with strips of bacon. The values in the table are guidelines and relate to roasts cooked without a lid. The values may vary depending on the type and quantity of the meat and on the roasting dish. You should set the lower of the specified temperatures the first time. This will generally allow more even browning. 22 At the end of the roasting time, switch the oven off and leave the roast to rest for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the given roasting times. The values in the table are for food placed in a cold oven and for meat taken directly from the refrigerator. Roast 3 CircoTherm® Shelf Temperature height in ºC Roasting time in minutes 30 45 120 150 150 180 100 130 120 150 70 80 70 60 90 100 80 70 % Top/bottom heat Shelf Tempera height ture in ºC Pork Fillet, medium (300 400 g) Joint with rind H 1. 5 kg H 2. 5 kg Joint, marbled, without rind, e. g. neck H 1. 5 kg H 2. 5 kg Lean joint H 1 kg H 2 kg Smoked pork Meat loaf (1 kg) Beef Fillet, medium (1. 0 kg) Sirloin, medium (1. 5 kg) Pot roast** H 1. 5 kg H 2. 5 kg 1 1 1 1 1 1 1 1 1 1 1 1 1 170 180 160 170 160 170 160 170 160 170 170 170 160 170 180 180 170 180 3 2 2 2 2 2 2 2 2 2 2 2 2 200 230 200 220 190 210 190 210 180 200 180 180 190 200 200 200 210 210 180 190 180 190 170 180 170 180 45 65 30 45 120 150 150 180 200 220 200 220 200 220 190 210 Veal Joint/breast of veal H 1. 5 kg 1 160 170 H 2. 5 kg 1 160 170 Knuckle 1 160 170 * Preheat oven ** Roast pot roasts with a lid on the roasting dish 90 120 120 150 100 130 2 2 2 180 200 170 190 190 210 23 Roast 3 CircoTherm® Shelf Temperature height in ºC Roasting time in minutes 70 110 40 50 30 40 60 70 90 120 130 180 90 120 120 140 100 120 70 80 % Top/bottom heat Shelf Tempera height ture in ºC Lamb Boned leg of lamb Saddle on the bone Saddle, boned Poultry (unstuffed) Chicken, whole (1 kg) Duck, whole (2 3 kg) Goose, whole (3 4 kg) Game Joint/leg of roe venison, boned (1. 5 kg) Wild boar joint (1. 5 kg) Joint of venison (1. 5 kg) Rabbit 1 1 1 1 1 1 1 1 1 1 180 190 180 190 180 190 170 180 150 160 150 160 160 170 160 170 160 170 160 170 2 2 2 2 2 2 2 2 2 2 200 220 200 220 200 220 200 220 190 210 180 200 190 210 190 210 190 210 180 200 Fish Fish, whole H 300 g 1 160 170 H 700 g 1 160 170 * Preheat oven ** Roast pot roasts with a lid on the roasting dish 30 40 40 50 2 2 180 200 180 200 Tips and hints Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. 24 The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Check the core temperature of the roast using a meat thermometer. Steam in the cooking compartment The steam dries during the course of the cooking. If there are is condensing on the appliance excessive volumes of steam, you can carefully open the door door briefly to dissipate the steam more quickly. Grilling In this section, you will find information on H grilling in general H 4 circo roasting H ( radiant grilling Caution There is a risk of damage to kitchen units if you grill with the appliance door open. [. . . ] Close the appliance door. Cleaning hook in racks For easier cleaning, you can remove the hook in racks. d Remove hook in rack Risk of burning due to hot elements in the cooking compartment. Push the hook in rack upwards at the front and unhook to the side (figure A). Push the hook in rack forwards at the rear and unhook to the side (figure B). Cleaning hook in racks Clean hook in racks with detergent and a sponge or brush. 38 Hanging hook in racks Always install the hook in rack with the indentation (a) facing downwards, so that the shelf positions match. [. . . ]