Neff U17S32N3GB - Manual (Page 14)

14
Roasting in the universal pan with roasting sheet
The roasting sheet reduces dirt in the cooking compartment.
Place the roasting sheet in the universal pan and slide them in
together at the same shelf position.
Dripping fat and meat juices are caught in the universal pan.
Braising
For braising, a roasting dish with a lid is used. Ensure that the
roasting dish and lid fit together well and close properly.
First, sear the meat if required.
Add the meat, vegetables and liquid to the roasting dish in
equal proportions and place the dish with the lid closed on the
wire rack at shelf position 1.
While the meat is braising, the liquid in the roasting dish will
evaporate. Pour in more liquid if required.
Tables for roasting and braising
The details given in the table are guidelines and apply to food
placed in a cold oven and for meat taken directly from the
refrigerator.
Poultry
The information in the tables applies to unstuffed poultry. Turn
the poultry after half of the cooking time.
Lean meat
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
Cooking time and temperature
The cooking time and temperature depend on the size, height,
type and quality of the food and the roasting dish.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
The values for cooking time apply to 0.5 - 2 kg of food. 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.
Meal Oven Setting Level Temperature in °C Time in minutes (per 500 g)
Beef
Slow roast joint
õ 3 1 140 40 + 40
Top side / top rump õ 3 1 160 30 + 25
Lamb
Leg
õ 3 1 170 30 + 25
Shoulder (on the bone) õ 3 1 170 25 + 20
Shoulder (boned and rolled) õ 3 1 170 30 + 25
Rack of lamb õ 3 1 180 25 + 25
Pork
Roast joint
õ 3 1 180 35 + 35
Loin joint õ 3 1 180 30 + 30
Belly õ 3 1 160 30 + 25
Gammon
Joint
õ 3 1 160 30 + 30
Chicken
Whole chicken
õ 3 1 170 ­ 180 20 + 25
Portion (boned) õ 3 1 190 20 + 25
Quarter õ 3 1 190 20 + 25
Duck õ 3 1 180 20 + 20
Turkey
Drumstick
õ 3 1 180 20 + 20
Crown õ 3 1 160 25 + 20
Casseroles Oven Setting Level Temperature in °C Time in minutes (per 500 g)
Diced meat (beef, pork, lamb, chicken) õ 3 1 140 40 + 80
Braising steak õ 3 1 140 45 + 80
Chicken pieces (boned) х 3 1 140 50 + 70