NEFF F 3430 Serie Gebrauchsanleitung Seite 81

Cooking with the
ventilated grill
Cooking meat and fish
Baking
Recommended cooking
tables
Using the combination of grill and fan
This type of cooking allows the heat to penetrate
gradually inside the food, even though the surface
is directly exposed to the grill.
Suitable for: thicker meat; game-birds.
Meat to be cooked in the oven should weigh at
least 1 kg. Very tender red meat to be cooked rare
(roast beef, fillet, etc.), or which should be well
cooked on the outside and preserve all its juices
on the inside, require cooking on high tempera-
tures for a short time (200-250°C). White meat,
game-birds and fish require cooking on low tem-
peratures (150-175°C).
The ingredients for the sauce should only be
placed in the baking tin if the cooking time is short,
otherwise, they should be added in the last half
hour. Meat can be placed on an ovenproof plate or
directly on the grid bars, below which the dripping
pan should be placed to collect the juice. Press
the meat with a spoon to check if it is done. If it is
firm, it is cooked.
At the end of the cooking, wait at least 15 minutes
before cutting the meat so as not to lose the
juices. Before serving, plates can be warmed in the
oven at minimum temperature.
Beaten mixtures must stick to the spoon because
excess fluidity would prolong the cooking time.
Sweets require moderate temperatures (generally
between 150-200°C) and require preheating
(approximately 10 minutes). The oven door must
not be opened until at least 3/4 of the way through
the cooking time.
Cooking times vary according to the nature, homo-
geneity and volume of the food. We recommend
monitoring your first attempts and checking the
results, as similar results are obtained by cooking
the same dishes in the same conditions. The fol-
lowing three tables (I, II and III) provide guidelines.
.
81