Neff B45C52N3GB - Manual (Page 21)

21
1. Place a glass or porcelain plate on a wire rack and insert at
shelf height 1 to warm the plate.
2. Switch on / Low-temperature cooking.
During the heating up phase (15 - 20 minutes), üüü appears in
the temperature display.
3. Remove fat and sinews from the meat.
4. Sear the meat on all sides to seal the meat and to create a
roasted flavour.
5. When a signal sounds and ‹Ÿ appears in the text display,
place the meat on the glass or porcelain plate in the cooking
compartment.
6. Take out the meat at the end of the cooking time and switch
off the appliance.
Note: Meat cooked at a low temperature does not need to rest,
and can easily be kept warm at a low temperature.
Table for Low-temperature cooking
The information in the table contains only guide values. The
searing time is for searing in a hot pan with fat.
Place the duck breast in a cold pan and fry the skin side first.
Following Low-temperature cooking, insert at shelf height 3 and
grill at 250 °C for 3 ­ 5 minutes until crispy.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Tips and tricks
Grilling
In this section, you will find information on
■
Grilling in general
■
Circo-roasting 4
■
Radiant grilling (Full-surface + and Centre-area grill ( )
■
The grilling table
:
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.
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Notes
■
It is preferable to use the universal pan with wire insert for
grilling
■
Place the insert grid into the universal pan and slide the two
in together at the shelf position specified in the grilling table
■
Always place the food to be grilled in the centre of the wire
rack
■
If you are grilling more than one piece of meat, make sure
that they are the same sort of meat and that they are of
similar thickness and weight.
■
Use the wire rack for particularly large quantities. Insert the
wire rack at the shelf position indicated in the grilling table. To
prevent the oven from becoming dirty, insert the universal
pan one level lower.
Searing in
minutes
Low-tem-
perature
cooking in
minutes
Pork
Fillet, whole (approx. 500 g)
5 - 6 100 - 120
Loin (approx. 1 kg, 4 - 5 cm thick) 5 - 6 120 - 150
Medallions (5 cm thick) 3 - 4 45 - 60
Loin steaks (2 ­ 3 cm thick) 2 - 3 30 - 45
Beef
Fillet, whole (1.5 kg)
6 - 7 160 - 200
Sirloin
(approx. 1.5 kg, 5 - 6 cm thick)
6 - 7 180 - 210
Centre-cut rump (6 - 7 cm thick) 6 - 7 240 - 300
Medallions (5 cm thick) 3 - 4 60 - 80
Rump steak (3 cm thick) 3 - 4 50 - 70
Steak-cut rump (3 cm thick) 3 - 4 50 - 70
Veal
Fillet, whole (approx. 800 g)
4 - 5 150 - 180
Flank (approx. 2 kg, 8 - 9 cm thick) 6 - 7 360 - 420
Centre-cut rump
(approx. 1.5 kg, 4 - 5 cm thick)
6 - 7 240 - 300
Medallions (4 cm thick) 3 - 4 70 - 90
Lamb
Loin, boned (approx. 200 g)
2 - 3 30 - 40
Leg, boned, tied (approx. 1 kg) 6 - 7 240 - 300
Poultry
Chicken breast (150 - 200 g)*
4 - 5 90 - 120
Duck breast (300 - 400 g)** 10 - 12** 70 - 90**
Turkey breast (1 kg)* 4 - 5 150 - 180
Turkey steaks (2 - 3 cm)* 3 - 4 40 - 60
* well-done
** see the note below
Meat cooked at a low
temperature cools
down too quickly
Serve on warmed plates with a very
hot sauce
Keeping meat cooked
at a low temperature
warm
Switch on % Top/bottom heat and set
the temperature to 60 °C. Small
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours
Searing in
minutes
Low-tem-
perature
cooking in
minutes