User manual NEFF B46E64N0AU

[. . . ] 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. [. . . ] Make use of the residual heat with longer baking times and switch the oven off 5 10 minutes before the end of the baking time. Roasting and braising In this section, you will find information on H Roasting H Braising H Tables for roasting and braising H Tips and tricks d There is a risk of injury if you use roasting dishes that are not heat resistant. Only use roasting dishes that are marked as being suitable for use in the oven. Note: When roasting with 3 CircoTherm®, do not use shelf height 2. The air circulation would be impaired and this will have a negative effect on your roast. Roasting Cookware without a lid is used for roasting. When you are roasting with % Top/bottom heat, you should turn the roast approximately half to two thirds of the way through the roasting time. 36 Roasting in the universal pan Juices escape from the roasting meat and are collected in the universal pan. Deglaze the pan of the juices with hot water, stock, wine or similar, bring it to the boil, thicken with cornflour, season and pass through a sieve if necessary. Note: For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting in the universal pan with insert grid Place the insert grid in 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. Braising For braising, a roasting dish with a lid is used. Ensure that the roasting dish and lid are designed for one another and fit closely. Add the meat, vegetables and liquid to the roasting dish in the proportion 1:1:1 and place it with the lid closed on the wire rack on shelf position 1. While the meat is braising, the liquid in the roasting dish will evaporate. Pour in more liquid if required. 37 Tables for roasting and braising Poultry Lean meat Cooking time and temperature The values in the tables are only average values. Coat lean meat with fat or oil as required and cover it with strips of bacon. The cooking time and temperature depend on the size, height, type and quality of the food and the roasting dish. In general, the larger the joint, the lower the temperature and the longer the roasting time. You should set the lower of the specified temperatures the first time. For greater weights, reduce the temperature and increase the cooking time. For multiple pieces, apply the cooking time for the weight of the heaviest piece. Standing time At the end of the cooking time, switch the oven off and leave the roast to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended standing time is not included in the cooking times specified. [. . . ] Wait until the cooking compartment has cooled down. d Removing the telescopic shelves 63 1. Move the telescopic shelf upwards at the front and unhook it to the side. Pull out the telescopic shelf at the back. Cleaning the telescopic shelves Clean the telescopic shelves with washing up liquid and a sponge or brush. Insert the telescopic shelf at the front from the top and push it down until it engages (figure B). [. . . ]