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Neff C18FT48 Manual

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45
Poultry
Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 11
Depending on the size and type of the poultry, pour up
to ^ litres of water into the universal pan. Any dripping
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry cooks slower and
does not brown so well. Use a higher temperature and/
or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
It is best to use a deep roasting tin/dish for roasting
poultry. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Poultry can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Steam- assisted roasting
Certain foodstuffs will become crispier during steam-
assisted cooking. Their surface becomes glossier and
they dry out less.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Steaming
Poultry products are cooked more gently using the
steaming function than with steam assistance. They
remain particularly succulent. As an alternative, you can
also fry poultry products quickly before steaming; the
cooking time will be reduced.
Larger pieces require a longer heating-up time and a
longer cooking time. If you are using several pieces
which are the same weight, the heating-up time is
increased, and not the cooking time.
Poultry items do not have to be turned.
Use the perforated steam container (size XL) and slide
the universal pan in underneath. You can also use a
glass tray and place this onto the wire rack.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Dripping fat
will be collected. Ensure that the wire rack is positioned
correctly on the universal pan. ~ "Accessories"
on page 11
Note: When grilling very fatty items, do not slide the
universal pan in directly under the wire rack, but rather
at level 1.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Notes
■ The grill element switches itself on and off
continuously; this is normal. The set temperature
determines how frequently this occurs.
■ Smoke may be produced when grilling.
Soufflé Ovenproof dish 1 ‚ 160-170* - 40-50
Soufflé Ovenproof dish 1 ‚ 170-180 2 30-40
Soufflé Individual moulds 1 ‹ 100 - 40-45
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
* Preheat
… 45 …


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