User manual NEFF U15E42N0AU annexe 1

[. . . ] 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. [. . . ] The air circulation would be impaired and this will have a negative effect on your roast. 35 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. 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. 36 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. The information in the tables apply to food placed in a cold oven and for meat taken directly from the refrigerator. 37 Meal Oven Setting Level Temperature in ºC Time in minutes (per 500 g) 40 + 40 40 + 40 30 + 25 30 + 25 30 + 25 30 + 25 25 + 20 25 + 20 30 + 25 30 + 25 25 + 25 25 + 25 35 + 35 35 + 35 30 + 30 30 + 30 30 + 25 30 + 25 30 + 30 30 + 30 20 + 25 20 + 25 20 + 25 20 + 25 20 + 25 20 + 25 20 + 20 20 + 20 Beef Slow roast joint Slow roast joint Top side / top rump Top side / top rump Lamb Leg Leg Shoulder (bone in) Shoulder (bone in) Shoulder (boned and rolled) Shoulder (boned and rolled) Rack of lamb Rack of lamb Pork Roast joint Roast joint Loin joint Loin joint Belly Belly Gammon Joint Joint Chicken Whole chicken Whole chicken Portion (boned) Portion (boned) Quarter Quarter Duck Duck * Preheat oven ** + time for yorkshire pudding õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ õ Q % Q % Q % Q % Q % Q % Q % Q % Q % Q % Q % Q % Q % Q % 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 1 2 140 150 160 190 170 200 170 200 170 200 180 200 180 180 180 180 160 190 160 190 170 180 190 200 190 200 210 190 200 210 180 190 200 38 Meal Oven Setting Level Temperature in ºC Time in minutes (per 500 g) 20 + 20 25 + 20 25 + 25 30 + 25** Turkey Drumstick Crown Whole Complete Meal with beef * Preheat oven ** + time for yorkshire pudding õ õ õ õ Q Q Q Q 1 1 1 1+3 180 160 150 160 160 Casseroles Diced meat (beef, pork, lamb, chicken) Diced meat (beef, pork, lamb, chicken) Braising steak Braising steak Chicken pieces (boned) Chicken pieces (boned) * Preheat oven Oven õ õ õ õ õ õ Setting Q $ Q $ Q $ Level 1 1 1 1 1 1 Temperature in ºC 140 140* 140 140* 140 140* Time in minutes (per 500 g) 40 + 80 40 + 80 45 + 80 45 + 80 50 + 70 50 + 70 Tips and tricks Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time. Crust too thin The meat is not cooked right through Increase the temperature or switch on the grill briefly at the end of the roasting time. Remove any accessories that are not required from the cooking compartment. [. . . ] Wait until the cooking compartment has cooled down. Remove hook in rack 1. 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. 61 Hanging hook in racks Always install the hook in rack with the indentation (a) facing downwards, so that the shelf positions match. Insert the hook in rack at the rear until the limit stop and push to the rear (figure A). [. . . ]